Doctors Health Press Reports on Study: Red Meat Linked to Yet Another Type of Cancer

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Doctors Health Press, a division of Lombardi Publishing Corporation, and a publisher of various natural health newsletters, books, and reports, including the popular online Doctors Health Press e-Bulletin, is reporting on a health breakthrough out of California (originally published by the American Association for Cancer Research, October 17, 2012) that has found that two elements in red meat can combine and form powerful carcinogens. It represents the latest finding that links one of America’s favorite foods to yet another type of cancer.

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Doctors Health Press Reports on Study: Red Meat Linked to Yet Another Type of Cancer

Red Meat Linked to Another Type of Cancer,” dietary protein is made up of amino acids, which can be turned into biogenic amines.

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Doctors Health Press, a division of Lombardi Publishing Corporation, and a publisher of various natural health newsletters, books, and reports, including the popular online Doctors Health Press e-Bulletin, is reporting on a health breakthrough out of California (originally published by the American Association for Cancer Research, October 17, 2012) that has found that two elements in red meat can combine and form powerful carcinogens. It represents the latest finding that links one of America’s favorite foods to yet another type of cancer.

As reported in Doctors Health Press e-Bulletin (http://www.doctorshealthpress.com/cancer-articles/red-meat-linked-to-another-type-of-cancer), the two components of red meat are protein and iron, which are normally considered vital parts of a healthy diet. But, they may link to form “N-nitroso” compounds that raise the risk for bladder cancer.

As noted in the article “Red Meat Linked to Another Type of Cancer,” dietary protein is made up of amino acids, which can be turned into “biogenic amines.” Research has shown that the processing and storage of red meat increases amine concentrations. When these amines are in the presence of nitrites, they create “nitrosamines,” which have been linked to cancer. What’s more is that heme iron (found in red meat) may increase the formation of nitrosamines.

According to the Doctors Health Press e-Bulletin article, the research team had previously found that red meat products, like liver and salami, have high heme and amine levels, and can increase the risk of bladder cancer. In this new study, the team looked at whether people’s DNA-repairing enzymes could limit the damage.

The article reports that researchers tested a wide array of genetic variables, and collected data from 355 bladder cancer cases and 409 controls. They found that the link between red meat and bladder cancer was significantly higher in people with a certain genetic makeup. The results further support recommendations by the World Cancer Research Fund to limit red meat intake, and to avoid processed meats to reduce risk for stomach and bowel cancer.

The Doctors Health Press e-Bulletin article concludes that the study helps reinforce the notion that limiting red meat in the diet is a healthy choice. Substituting red meat with chicken, fish, or even vegetables, many times a week, is a definitive step in the right health direction.

(SOURCE: “2 components of red meat combined with alteration in DNA repair increase risk for bladder cancer,” American Association for Cancer Research, October 17, 2012.)

Doctors Health Press e-Bulletin is a daily e-letter providing natural health news with a focus on natural healing through foods, herbs and other breakthrough health alternative treatments. For more information on Doctors Health Press, visit http://www.doctorshealthpress.com.

Doctors Health Press believes in the healing properties of various alternative remedies, including Traditional Chinese Medicine. To see a video outlining Doctors Health Press' views on Traditional Chinese Medicine, visit http://www.doctorshealthpress.com/chinesemedicine.

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