Posted on 10/29/2024 1:18:14 PM PDT by Red Badger
Researchers have discovered the mechanism linking the overconsumption of red meat with colorectal cancer, as well as identifying a means of interfering with the mechanism as a new treatment strategy for this kind of cancer.
Meat is a significant source of protein and fat, as well as essential vitamins and minerals like iron, zinc, and vitamins A and B. However, as is the case with many things, eating too much of it is bad for you. Despite the strong evidence associating red meat with some cancers, the underlying mechanism is less clear.
Now, researchers from the National Cancer Center Singapore (NCCS), together with scientists from Singapore’s Agency for Science, Technology and Research (A*STAR), have identified the mechanism linking the excessive consumption of red meat to colorectal cancer.
Worldwide, colorectal cancer, which affects the large intestine or rectum, is the third most common cancer, accounting for around 10% of cancer cases. It’s also the second leading cause of cancer-related deaths. In addition to age and family history, lifestyle factors such as diet, inactivity, obesity, smoking, and excess alcohol consumption can increase the risk of this type of cancer.
Using fresh colorectal cancer samples, the researchers discovered that the iron in red meat reactivated the enzyme telomerase via an iron-sensing protein called Pirin, which drove the progression of the cancer. Now, this requires stepping back to explain the importance of telomerase and telomeres and their relation to cancer growth.
Telomeres, the little ‘caps’ found at the end of chromosomes, are made from DNA sequences and proteins and are required for cell division. With each cell division, the telomeres get shorter and shorter until they’re so short that cells can no longer divide. When cells can no longer divide, tissues age. However, the enzyme telomerase can rebuild telomeres to restore cell division.
(Excerpt) Read more at newatlas.com ...
the new government will have to dictate what constitutes over consumption.
Bear? What is that similar to?
Folks, check out the ownership history for New Atlas.
You’ll have to expend some elbow grease because the website isn’t transparent.
But you’ll find the info you discover very interesting.
And you’ll understand why they make it a PITA to look up.
Bear (Ursus) are distantly related to pigs (Sus), so it has the texture of pork, but a darker color. Tastes pretty much like beef to me. I use it in any everyday beef or pork recipe. Ground, you can use it as you would hamburger. Make yourself a big old pot of, ‘Bear Helper!’ LOL!
It is VERY lean though, so don’t over-cook it. If roasting, go ‘low and slow.’ No fat ‘marbled’ through the meat; a bear carries all of their fat on top of the meat, which is what feeds them when hibernating for the winter months.
Wish it worked that way for me, LOL! I’d LOVE to hibernate for a few months straight and wake up thinner! ;)
Interesting, thanks!
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