The debate about the dangers of meat for the human body continues. A number of scientists talk about a connection between the use of this product and an increased risk of cancer, while at the same time there are studies that do not confirm this fact.
Experts from Stanford University tried to put an end to this issue, writes Kazanfirst.
They conducted an experiment. The scientists cooked ground pork, ground beef and potatoes in two different ways: boiling for 15 minutes and frying for 20 minutes. After this, specialists extracted the DNA of the food and analyzed it.
It turned out that the meat that had been fried had DNA damage caused by a strong fire. When consumed in the future, this leads to the destruction of human DNA and increases the risk of developing cancer, experts believe. Also, when frying, carcinogenic substances are formed, which also contribute to the development of oncology.
Experts have concluded that fried meat is much more harmful than boiled or stewed meat.
In addition, scientists advise giving up processed meat – sausages, sausages. Swedish men who ate processed red meat had a higher risk of heart failure, according to the Circulation: Heart Failure study. And a study from the Cleveland Clinic found that people who ate such meat had higher levels of a metabolic byproduct called TMAO in their bodies, which is increasingly linked to heart disease.
It is also important to know when to stop. Thus, according to a study from the Archives of Internal Medicine, women who ate more than 200 grams of red meat per day almost doubled the risk of developing hormone-sensitive breast cancer than women who ate three or fewer servings per week, writes Doctorpiter.
Source: Rosbalt
Mario Twitchell is an accomplished author and journalist, known for his insightful and thought-provoking writing on a wide range of topics including general and opinion. He currently works as a writer at 247 news agency, where he has established himself as a respected voice in the industry.
