by foodworksblog Leave a comment
Over the past 20 years, many observational studies have found that people who regularly eat red or processed meats have higher rates of several cancers, notably of the colon and rectum. And lab studies have shown that compounds formed when meat is processed (that is, smoked, salted, or cured) or cooked at high temperatures can cause cancer in animals or cells. One of these compounds is called Advanced Glycation Endproducts or simply AGE’s. They may be a piece of the puzzle as to why meats are often associated with certain cancers.
That said, there are plenty of other reasons to moderate your intake of red and/or processed meats. There’s strong evidence linking them to cardiovascular disease. Also eating more plant-based foods and less meat is better for the environment resulting in less greenhouse gas production.
For more information on foods and AGEs, CLICK HERE.
