Sugar Molecule Found In Red Meat Has Been Linked To Cancer

Numerous studies have long-debated if red meat could cause cancer. Now, a new study looks at how a sugar molecule that's present in the substance could result in carcinogenic activity.

Researchers at the University of California-San Diego School of Medicine began the study to determine a link between red meat consumption and an increased risk of cancer. For the study, they examined samples of common foods. Findings revealed that foods like beef, lamb and pork were all high in a sugar known as Neu5Gc-a foreign molecule that triggers an increase in cancer-forming inflammation.

"Until now, all of our evidence linking Neu5Gc to cancer was circumstantial or indirectly predicted from somewhat artificial experimental setups," said lead study author Ajit Varki, in a news release. "This is the first time we have directly shown that mimicking the exact situation in humans -- feeding non-human Neu5Gc and inducing anti-Neu5Gc antibodies -- increases spontaneous cancers in mice."

While researchers had previously discovered that animal Neu5Gc can be absorbed into human tissues, mice used in the study also showed systemic inflammation when fed Neu5Gc. Furthermore, spontaneous tumor formation increased fivefold and Neu5Gc accumulated in the tumors.

"The final proof in humans will be much harder to come by," Varki added. "But on a more general note, this work may also help explain potential connections of red meat consumption to other diseases exacerbated by chronic inflammation, such as atherosclerosis and type 2 diabetes."

However, researchers noted that red meat in moderation is not bad for your health. 

"We hope that our work will eventually lead the way to practical solutions for this catch-22."

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