New study shows that eating red meat, particularly pig organs, can increase risks of tumor formations.
A study published last month in Glycoconjugate Journal shows that a non-human sialic acid sugar molecule called Neu5Gc, commonly found in red meat, has the potential to increase tumor formations when consumed. The study—conducted by researchers at UC Davis School of Medicine and Xiamen University School of Medicine—examined presence of the acid in pig meat and found that pig organs, including the lungs, heart, spleen, kidney, and liver, had the highest concentrations of the acid. Results showed that the risk factors associated with consuming Neu5Gc are significantly increased when the organs are cooked, and therefore, the researchers assert that “dietary consumption of organ meats should be discouraged […] to protect against cancer, cardiovascular and other inflammatory diseases.” This study is the latest in a string of research confirming the health hazards associated with eating red meat.
Developmental changes in the level of free and conjugated sialic acids, Neu5Ac, Neu5Gc and KDN in different organs of pig: a LC-MS/MS quantitative analyses
Recent studies have shown a relationship between the level of the sialic acid (Sia), N-glycolylneuraminic acid (Neu5Gc) in red meat and its risk in cancer, cardiovascular and inflammatory diseases. Un