Red Meat Increases Cancer Risk Because of Toxic Immune Response

Consumption of red meat has long been linked to the development of certain types of cancer. Now scientists believe they’ve found the culprit behind red meat’s carcinogenic effects.

A new study reports that a sugar molecule found in the flesh of beef, lamb and pork could be triggering an immune response in humans that causes inflammation, which ultimately contributes to tumor growth. Long-term exposure to this sugar in mice caused a five-fold increase in their chances of developing cancer.

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