The Red meat has been long linked with the risks of colorectal cancer by many earlier researches but few of them have discussed the underlying mechanism.
A recent study has been made in US regarding the same matter and the researchers have tried to find out the original biological mechanism that is linking the colorectal cancer with the intake of meat. The findings of this research have been published in the online 9th March issue of Cancer research and most of the research team was from Division of Cancer Epidemiology and Genetics, at the US National Cancer Institute (NCI) in Rock ville, Maryland including the corresponding author Dr Amanda J Cross.
The main compounds that can link the red meat to this disease are heme iron, nitrate/nitrite and also the hetero cyclic amines which are contained in the cooked food. The whole research was concluded from the survey that was taken on 300,000 male and female patients of colorectal cancer and in that their meat eating routines were analyzed. The conclusion provided by the researchers’ states that “A positive association for red and processed meat intake and colorectal cancer; heme iron, nitrate/nitrite, and heterocyclic amines from meat may explain these associations”. Thus it was found out that the food cooked at high temperatures often gets a chemical that may pose cancer risks in human.