Men love meat. OK, we admit that all men don’t take pleasure in the burning savor of the medium-rare and/or that polished taste of the juicy cedar plank-grilled sensation-salmon! There are surely lots of males who do. But are there any clear links between meat and men’s cancer? How is meat linked to cancer?
The entire idea on the association between red meat and cancerous risk stemmed from a number of massive European population studies back during the early 90s. This study indicated that most vegetarians were just about 50% less likely to build up cancer, compared to meat eaters. After that, there were some studies done to thoroughly investigate a clear link between red meat and men’s cancer. While a number of evidences seem pretty compelling, it still isn’t entirely clear, as the following hypotheses apply:
– Meats usually lack the essential fiber, antioxidant properties, phytochemicals or other supportive nutrients which are proven to be effective in preventing cancers.
– Many meats happen to be high in their fat properties and similar animal produce which boost the hormone production. And this increases the danger of hormone-laden cancers, like breast and prostate cancer.
– Protein packed diets have already been established as directly correlated to cancers. And you can’t deny the fact that meats generally are rich in protein, and protein breaks down into ammonia and this might be carcinogenic in most humans.
– Cooking red meats at very high temperatures can form some carcinogenic compounds like heterocyclic amines as well as polycyclic aromatic hydrocarbons (or PAH). Such compounds are proven carcinogenic among mice, rats or nonhuman primates tested within lab studies.
– Salt-preserved, smoked or other types of preserved meats have alarming amounts of N-nitroso compounds which are potentially carcinogenic to all human beings.