February 2011 Issue
Research Roundup: February 2011
Red meat linked to esophageal/stomach cancer. Data from almost 500,000 American adults followed for 10 years showed that those in the top fifth category of red meat consumption had a 79 percent higher risk of developing esophageal cancer compared to those who ate the least amount. A link was observed between a compound called DiMelQx found in red meat after it is cooked at high temperature and increased risk of stomach cancer.
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