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

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.

Read the Full SciTechDaily Article at:
[ https://scitechdaily.com/new-study-reveals-the-hidden-danger-of-red-meat-cancer-causing-iron/ ]