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Last Updated on January 7, 2021
Cancer: 7 Foods to Decrease
6. Eat less red meat:
© CureJoyAn excess of animal proteins stimulates the level of a growth factor called IGF-1. This is not the case with plant proteins. Excess red meat results in an excess of iron in the body, especially in men and women over 50, when it is no longer regulated and no longer loses blood Of iron) every month.
Excess iron appears to be associated with a higher risk of certain cancers, either because iron is the cause of highly reactive particles called free radicals or because it is involved in other reactions. For example, if you eat a lot of dietary iron and swallow a lot of nitrates (polluted water) at the same time, they can appear in the body of carcinogenic nitrosamines.
The meat are often eaten after having been fried, roasted. This type of cooking at high temperature gives rise to mutagenic substances, very numerous in the roasted and brown parts and in the meat: heterocyclic amines, polycyclic aromatic hydrocarbons.
Studies have found that animals that are exposed to these mutagens develop cancers, including gastrointestinal. Meanwhile, epidemiological studies have found that people who eat the most grilled, roasted, roasted meat are more likely than others to develop colon, breast, prostate, pancreatic cancer.
