붉은 고기 많이 먹으면 왜 암을 유발할까? Why eating red meat raises cancer risk

Why eating red meat raises cancer risk

붉은 고기 많이 먹으면 왜 암을 유발할까?

 

source shibleyrahman

kcontents

​ 미국의 연구원들이 29일, 어쩌면 붉은 고기를 많이 먹으면 암유발 가능성이 높아지는지 원인을 알아냈을 수도 있다고 전했다. 이들은 그 원인은 Neu5Gc라고 불리는 탄수화물 분자와 관련될 것이라고 밝혔다.    붉은 고기는 주로 소고기, 양고기와 돼지고기 등 포유동물의 고기를 가리키는 말이다. 앞서 추진된 연구에서는 인류가 장기적으로 붉은 고기를 식용할 경우 췌장암, 폐암 등 다양한 암에 걸릴 위험이 커진다고 밝혀졌다.    미국 캘리포니아대학 샌디에이고 캠퍼스의 연구인원들은 이날 《미국국립과학원회보》에 발표한 보고서에서 이 같이 했다. 붉은 고기에는 Neu5Gc로 불리는 일종의 탄수화물 분자가 함유되어 있으며 다수의 육식동물은 스스로 이런 분자를 생성할 수 있지만 인류는 스스로 만들어내지 못한다.    이 이론을 검증하기 위해 연구인원들은 스스로 Neu5Gc 분자를 생성할 수 없는 유전자 변형 쥐로 실험했다. 그 결과 Neu5Gc 분자를 먹인 유전자 변형 쥐가 암에 걸릴 위험이 대조군의 보통 쥐에 비해 5배 높은 것으로 나타났다. [신화사 워싱턴 12월 31일]

 

The culprit is a sugar molecule found in animals such as cows, pigs

and sheep

​

​ By Bradley J. Fikes Red meat elevates the risk of cancer because it contains a chemical that’s unnatural to human biology, according to a new study by UC San Diego scientists. ​ The report, published Monday, diverges from a popular hypothesis that the higher risk comes from carcinogenic chemicals produced by grilling. ​ It instead concludes that when people consume beef, pork, lamb and bison, a sugar molecule called Neu5Gc from those meats gets fully incorporated into human tissue. The immune system then attacks that substance, leading to tissue inflammation and a higher lifetime risk of cancer. ​ The same process also could happen when people consume whole milk, certain cheeses and caviar, which consists of fish eggs. (Fish can produce Neu5Gc, but they store it in their eggs and not their fleshy muscles.) ​ Dr. Ajit Varki, who led the latest study, said the Neu5Gc phenomenon is unprecedented. ​ “In this case, the foreign sugar is like a Trojan Horse. It becomes part of your own cells,” he said. “When you react to a peanut or other allergy-causing substance, you’re reacting to something foreign. This is the first example we know of something that’s foreign, gets totally incorporated into you despite the fact that your immune system recognizes it.” Earlier studies have linked red-meat consumption to a number of cancers, especially colorectal, breast, prostate, ovarian and lung cancers. Varki said Neu5Gc plays the role of “gasoline on the fire” — it boosts the cancer risk, but doesn’t seem to be the ultimate cause of the disease. While Varki doesn’t eat red meat, he refrains from recommending that other people do the same. ​ In fact, his team’s analysis may eventually forge a middle ground between those who love their red meat and those who contend that it has no place in the human diet. Selective breeding may allow ranchers to reduce the amount of Neu5Gc, said one expert who reviewed the new paper. It also may be possible to develop an antidote of sorts to counteract the cancer risk, Varki said http://www.utsandiego.com/news/2014/dec/29/red-meat-cancer-varki-neu5Gc-sialic/

 

"from past to future"
construction news
conpaper

 

 

.