New Study Reveals the Hidden Danger of Red Meat: Cancer-Causing Iron

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New Study Reveals the Hidden Danger of Red Meat: Cancer-Causing Iron

//science-technology.news-articles.net/content/2 .. dden-danger-of-red-meat-cancer-causing-iron.html

Published in Science and Technology on Thursday, March 6th 2025 at 23:22 GMT by SciTechDaily

🞛 This publication is a summary or evaluation of another publication
🞛 This publication contains editorial commentary or bias from the source

A new study reveals the connection between dietary iron and cancer progression, paving the way for targeted therapies in Singapore and beyond. Scientists from the Agency for Science, Technology and Research (A*STAR),

2025-03-06 150 x 110 / 3986 Bytes

A recent study published in Nature Sustainability highlights a concerning aspect of red meat consumption: its high levels of heme iron, which can contribute to the formation of cancer-causing compounds in the body. Heme iron, found in animal products like red meat, is more readily absorbed than non-heme iron from plant sources. The research indicates that excessive intake of heme iron can lead to the production of N-nitroso compounds, known carcinogens, through reactions in the gut. This study not only underscores the health risks associated with red meat but also points out the environmental implications, as the demand for meat increases global iron ore mining, which has its own set of ecological impacts. The findings suggest a need for dietary shifts towards plant-based iron sources to mitigate both health and environmental risks.

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