Red meat does not increase the risk of cancer in Asians
Science has long established that red meat increases the risk of tumor diseases. However, new research has shown that people of Asian descent, this danger may not be threatened.
Researchers from Korea have found that the link between eating red meat and tumors of the gastrointestinal tract may not be seen in people of Asian origin. The first of these relationships was reported in 2015, and subsequently scientists have repeatedly concluded that regular consumption of red meat increases the risk of cancer. Especially dangerous was the name of that consuming processed red meat sold in the form of sausages, cold cuts, salami and the like products. However, the Korean researchers examined the results of more than 500 scientific works dealing with the relationship between meat consumption and cancer.
The purpose of this analysis was to determine whether threatens an increased cancer risk to individuals of Asian descent, consuming red meat. Naturally, researchers were particularly interested in the prospects of Koreans who love red meat. It turned out that 76% of all studies were conducted in Western countries, and only 15% Asian. A large part of the Asian studies have shown that red meat is associated with an increased risk of cancer. This means that people of Asian origin an additional risk of cancer after eating red meat is not threatened.
The authors of the current study only examined previous work. They did not answer the question of what features of an organism of people of Asian origin provide additional protection from cancer after eating red meat. Perhaps we are talking about some of the specific genes of people of this race. Earlier research has shown that for every extra 50 grams of processed meat or for every 100 grams of unprocessed red meat per day the risk of cancer of the gastrointestinal tract is increased by 18% and 17%, respectively. (READ MORE)