Anti aging guide

Reducing Cancer Risk with Red Meat



How red meat could help to prevent and reduce the risk of cancer.

A survey of 3,660 people showed that there was no association between red meat consumption and cancer. Other research results show similar findings, to the point where some nutritionists have stopped recommending avoidance of lean red meat.

Carnosine which is present in red meat, is actually thought to reduce the risk of cancer. Another constituent of red meat, CLA (conjugated linoleic acid) is also thought to help prevent cancer. This is a fatty acid, which is also found in cheese, and it is claimed that it plays a vital part in preventing breast, prostate and bowel cancer. Red meat doesn’t contain as much CLA as it used to, because of changes to feeding routines in cows. It does, nevertheless, contain some beneficial amounts of it.

Apart from helping in cancer, CLA is also thought to help reduce body fat, increase muscle mass, support certain constituents of the immune system, lower cholesterol and reduce the risk of atherosclerosis. Most commercial CLA is obtained from a chemical process involving sunflower oil. Recently, CLA has been added to preparations to help reduce fat under the skin and dimples of the skin. Research is in the early stages and more is needed before doctors are convinced one way or another.

Posted by Carol Hudgens - March 22, 2012 at 10:02 am