Population studies indimag citrate tabletscate a possible link between intake of meat and cancer. ###Meat may contain carcinogens, but it is also an important nutritional source of iron, according to a study carried out by the National Food Institute, Technical University of Denmark.###The study reviewed the scientific evidence in a number of studies of meat intake and cancer risk. ###Consumers can reduce the risk by not charring meat during cooking and by eating plenty of whole grains, fruits and vegetables.###The National Food Institute has reviewed the results from a number of American and European population studies and other studies to examine, which compounds in the meat affect cancer risk.###Meat is a part of many Danes’ diet and meat contributes significantly to our intake of several nutrients. ###Thzinc gluconate percent elemental zince requirement for iron is particularly high among women of childbearing age and this is met partly through eating meat.###Several large epidemiological studies have shown an association between intake of red meat, but particularly of processed meat and increased risk of colorectal cancer. ###The effect is less pronounced in European studies compared to the American studies. ###However, a general problem is that different studies define red and processed meat in various ways. ###Meat can contain harmful compounds

Haem iron is the type of iron found in meat. ###Based on animal studies as well as studies of haem iron’s activity in our gut, it is evident that haem iron may have a carcinogenic effect. ###It is not possible to estimate the contribution of haem iron to the total number of colorectal cancer cases, but based on population studies the National Food Institute estimates that only a small proportion of these are due to haem iron.###Both heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are formed when meat is subjected to high temperature cooking, are known carcinogens. ###Several population studies have shown an association between development of cancer and consumption of meat that has been heated at high temperatures. ###However, there is great uncertainty about the extent to which HCAs and PAHs contribute to the development of cancer in humans. ###The risk from HCAs can be reduced by ensuring a clean combustion in the grill so you avoid fat dripping on the heat source.###Nitrite is added to several types of processed meat, and can potentially form carcinogenic N-nitroso compounds (nitrosamines og nitrosamides) in the meat or in the gut. ###Food producers can reduce the cancer risk by minimizing the use of nitrite and by adding ascorbic acid or iso-ascorbic acid, which inhibits the formation of N-nitroso compounds.###Gut microbiota###An increasing number of studies show that the bacterial composition of the gut affects the rcalcium citrate calciumisk of developing colorectal cancer. ###This is because of various mechanisms in the intestine, which are caused by gut bacteria.###Certain latent carcinogenmagnesium calcitrates in cooked meat can for example be cfergon iron cvsonverted into a bioactive form in the gut. ###Thus, a high protein, low fiber diet, which promotes the growth of bacteria with a carcinogenic activity, increases the risk of colorectal cancer. ###The bacterial composition of the gut and the rest of the diet also affect the development of cancer.###Data suggest that a diet rich in fiber such as from whole grains, fruits and vegetables can help reduce the risk of cancer among meat eaters.###Fiber can to a certain degree bind carcinogenic compounds in the intestine and thus reduce the harmful effects of these compounds.###Story by Miriam Meister, Technical University of Denmark