Long-term consumption of mammalian red meat is a known factor that increases the risk of malignant tumors in humans. Why this happens, scientists have been trying to explain for a long time, putting forward various theories. Earlier this year, a group of researchers at the University of California discovered a mechanism that might explain this effect. Scientists have shown that macromolecules in red meat – glycans – cause immune inflammation. The research results were published on January 13, 2015.
The authors found that some forms of sialic acid (Neu5Gc), which is part of glycans, undergo metabolic incorporation into human tissues, despite the fact that it is a foreign antigen for our body. Antibody response to Neu5Gc can potentially cause inflammation.
Experiments on mice confirmed that as a result of the interaction of Neu5Gc and the corresponding antibodies, signs of systemic inflammation developed in rodents. These mice were prone to episodic liver tumors.
After analyzing various types of food, the scientists found that Neu5Gc is present in large quantities in red meat. These results provide a new explanation for the association between red meat consumption and an increased risk of cancer. Also, this mechanism may play a role in the development of other chronic inflammatory processes caused by the consumption of red meat.
Source: Atlas Medical Center news portal