A curious fact about red meat

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Around the world, eating red meat has long been associated with cancer risk. However, it turns out that everything is not so clear-cut. A recent study published in the British Medical Journal shows that it's not about the meat, it's about how it's prepared.

Red meat is the meat of mammals and birds, which has a red tint due to the presence of myoglobin protein (for example: beef, pork, lamb, horse meat, partly turkey and rabbit meat).

Scientists from Cambridge analyzed the nutrition of 1630 men and 2030 women aged 35 to 74 years.

Study authors Brian D. Cox and Margaret J. Wichellow noted:

"We found no relationship between eating red meat more than once a week and an increased risk of cancer."

However, in the US, where red meat is cooked differently, a similar relationship has been found. The researchers noted that deep-fried barbecue meat increased the likelihood of stomach and esophageal cancer by three times compared to those who preferred lightly fried or boiled meat.

A curious fact about red meat

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