Health experts have always known for years that the consumption of pork raises a person's cancer risk, however it took time to understand why.
Turns out it isn't the fat in pork that does increase cancer risk. Neither is it the fat or the way we tend to grill our burgers and steak. It is the sugar.
Researchers at the University of California, San Diego center discovered that the explanation to pork being joined to higher cancer risk is that it contains a sugar molecule — specifically Neu5Gc — that is not naturally found within our bodies. Once the system spots this sugar molecule, it attacks it, and its inflammation from this attack that, over time and continuous exposure, raises a person's risk for cancer.
What's additional, Neu5Gc is found in beef, pork, lamb and bison. However, it isn't found in chicken or fish — 2 sources of meat that are not joined to a greater cancer risk. It is also found in fish eggs (caviar,...) same as milk and some cheeses.
Previously, doctors believed that it absolutely was the cooking of pork that led to the rise in cancer risk. But researchers could not perceive why grilling chicken and fish did not cause an enlarged risk. Now, they need a far better understanding of the cause.
Dr. Ajit Varki, the lead author of the study, explained the Neu5Gc phenomenon is unprecedented , explaining that Neu5Gc is what is "gasoline on the fire" — which means it does not directly cause cancer, however it boosts the chance for the sickness. Varki explains in an in-depth interview with the San Diego Union-Tribune:
"In this case, the foreign sugar is sort of a bug. It becomes a part of your own cells," he said. "When you react to a peanut or different allergy-causing substance, you’re reacting to something foreign. This is often the primary example we give of when one thing that’s foreign, gets wholly incorporated into you despite the fact that your system recognizes it."
The study was printed in the Proceedings of the National Academy of Sciences.
How about chicken?
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