Have you ever had the cravings for a nice juicy steak? Ever feel like skipping the salads for a gourmet burger? According to science, you may want to think again.
Figure 1. Man eating hamburger. Source: https://www.cancercouncil.com.au/21639/cancer-information/cancer-risk-and-prevention/healthy-weight-diet-and-exercise/meat-and-cancer/
Researchers have demonstrated that there are distinct correlations between the types of meat people consume, and the types of cancers you may be diagnosed with. Studies show a variety of meat such as red pork, beef and goat are a possible cause of colorectal cancer. Colorectal cancer develops in the colon when cells start to divide rapidly without any control. From here, the cancer can spread to other parts of the body. Colon cancer is the third most common cause of cancer-related deaths worldwide.
Figure 2. Diagram of the colon, and the targets for colon cancer to develop. Source: https://www.medicinenet.com/colon_cancer/article.htm#what_is_cancer
We all know that it is beneficial to maintain a balance of meat products in our diets. Meat ultimately provides our bodies with proteins, and these proteins are necessary for our body to be able to function properly and to carry out essential life processes. For example, proteins are required for building tissues, muscles, digesting and the uptake of nutrients in helping to maintain homeostasis throughout the body.
Why is this relevant to us and our daily lives? A majority of the world’s population consumes some sort of meat throughout their lives, and even eat it on a regular basis. Television and social media advertise the amazing tasting bacon, steak and burgers you can get from restaurants or your local grocery stores.
Figure 3. Bacon on a frying pan. Source: https://grasslandbeef.com/sugar-free-pork-bacon-slices
Undercooking meat products raises a huge issue based on developing cancer. The “rarity” and redness found in meat can cause an alteration in the chemical composition of another essential macromolecule in DNA, which stores hereditary information in the form of gene segments, or chromosomes. The reason why “medium-rare” steaks, red beef and pork are accountable for changing the outlook of DNA is because of the hemoglobin contained within it can turn into N-nitroso compounds, which are suspected cancer-causing agents. Hemoglobin is a type of protein in blood that is responsible for transporting oxygen.
Figure 4. Shows hemoglobin transporting oxygen throughout our blood. Source: https://www.webmd.com/a-to-z-guides/hemoglobin
In today’s society, with all the advancements in scientific research and technology, we are discovering many different factors that can lead to the causes of different cancers. The take-home message would be, even though extensive research has shown that certain meat products are behind the diagnosis of cancer, eating in moderation has never lead to harm. Cancer is this great complex phenomenon that requires the contribution of biological, physical and environmental factors to cause it. While changing your lifestyle to avoid eating meats has its many benefits, from a personal standpoint, I can’t go a day without having some type of poultry. In spite of this, from researching about this topic I have become more conscious of what I put into my mouth.
– Simranjit Singh
