The effect of what man takes in to its body system could have devastating effect on the body system or could serve as a good healing remedy to the system, hence we must watch out for what we inject into the body system. Therefore there must be a watch out for processed red meats as there is a great relationship between red meats and cancer.
Dangers of Red Meat Why red meat and processed red meat can lead to cancer
On October 26, 2015 the World Health Organization (WHO)
published a statement in which red meat had been classified within group 2A as
probably carcinogenic (based on limited evidence), and processed meat was
classifies as carcinogenic within group 1 (based in sufficient evidence), a
group in which well-known carcinogenic substances, such as asbestos and
alcohol, are also included. It’s worth mentioning that even though the role of
carcinogenicity has been well demonstrated, their carcinogenicity degree is not
the same.
What are the red meats or processed meat that can lead to
cancer
• Red meat: Muscular Red meat that comes
from bovine cattle, sheep, pigs and goats. It does not include poultry or fish.
• Processed meat: Any kind
of meat including poultry, that has been salted, cured, fermented, treated with
additives or smoked, in order to better its flavor or for storage purposes.
Preparations such as bacon, sausages, ham, and salami are included in this
group.
WHY ARE RED MEATS PROBABLY CARCINOGENIC?
The following are compounds potentially responsible for
cancer, and their mechanisms of carcinogenicity are also mentioned. Some
theories include compounds present in meats additives used during its
preparation, or during cooking processes.
Hem iron
Press has an imperative part in numerous real capacities, numerous of
which depend on iron’s capacity to require portion in
oxidation and lessening responses (redox), changing from Fe2+
(ferrous) to Fe3+ (ferric) and bad habit versa. Indeed in
spite of the fact that iron’s capacity to alter between
both shapes is imperative, this reactivity may be harmful since gives
rise to the arrangement of free radicals which harm cell films and
deoxyribonucleic corrosive (DNA). Press inside creature meat
(dairy animals, pork, poultry and angle) is portion of hemoglobin and
myoglobin, and it’s alluded to as trim press; alternately, press in
vegetables, grain and supplements is named Nonhem press. It is
known that sew press is cytotoxic by implies of
oxidative stretch, free radical generation and lipid
peroxidation. This translates into hyper-proliferative impacts within
the colon of lab rats. Fix press is as a rule found
in a standard count calories between 10% and 20%, and its retention is
higher than 50%.
Nitrites and N-nitrosamines
These are amongst the most commonly used additives in cold
meats, as well as phosphates, sodium chloride, soy and milk proteins,
caseinates, nitrates and thickener agents. Nitrites are necessary to obtain the
rosy color, as well as the characteristic smells, and are also used because of
their antimicrobial properties. These can form N-nitrosamines when the exceed
the necessary content, or during the digestion process itself because of
contact of sodium nitrite with hydrochloric acid. When metabolized,
N-nitrosamines form unstable nitrogenous cations and alkylating agents that
interact with DNA causing mutations. The higher levels of nitrosamines are
found in smoked foods using the traditional method, that is, wood combustion.
Roasting and frying heighten nitrosamine production derived from methylamines,
and may give rise to the generation of new compounds such as
diethylnitrosamine, that are not found in the raw state. It is important to
note that formation of NNCs may be blocked with the concomitant intake of
vitamin C.
NOURISHMENT HANDLING TECHNIQUES
ASSOCIATED WITH CARCINOGENESIS
Cooking
Most of the time, meat is cooked before being eaten, a
process that not only destroys potential pathogens, but also eases digestion,
and modifies the taste, texture and color of foods.
High temperature processes (> 160-200 °C) are responsible for the formation of carcinogenic compounds,1 specially when cooking with an open flame; these temperatures are achieved when cooking barbecue (roast/grill) or when using a frying pan. It is worth mentioning that some carcinogenic compounds (such as PAHs y HCAs) are present per se in materials used for cooking, such as coal and wood, and may be transferred to foods by contact or by generation of volatile PAHs after pyro-lysis of (mainly) fats or proteins.
Additives
These refer to substances added to foods in order to better
their taste (for example, to give a smoked flavor), such as protective or
glazing covers. Adding monosodic glutamate to spice food may increase PAHs
content, but there are also some condiments that, when applied to meats before
cooking, actually reduce carcinogen formation, such as onion, rosemary, garlic
and sage.
Storage
Even though the higher concentration of carcinogen
substances are formed during the process of cooking, they may also diffuse
during storage processes; this happens after preparation, and diminishes as
time passes, and just as with cooking processes, the maximum concentrations are
located at the food’s peripheral zones. Although the aforementioned cooking
processes are shared with other types of meat, there’s another series of
factors (myoglobin content, fat content, necessary cooking times, etc.) that
determine a higher carcinogenicity of red meat when compared with white meat. This
has been demonstrated in colon cancer patients when compared with controls.
Once formed, the properties of these compounds vary, such as lipo-solubility
and molecular weight, and these are mayor determinants of their absorption and
bioavailability. It is known that concurrent intake of fibre-rich foods reduces
PAHs bioavailability
HIGHLIGHTS
• In Mexico, cold meats intake is high, so it is important
to develop diets without these products.
• It is necessary to teach the people the group of foods to
which cold meats belong, so that they may appropriately substitute these foods
in order to achieve healthy diets.
• Given the evidence linking cancer and red meats, it is important to encourage fish and sea food intake.
• The individual’s history of
cancer must be considered when giving recommendations about red meat intake
