Prama Ghosh, Amity University Kolkata
An increased chance of cancer among those who consume large amounts of dairy products and red meat has been identified by a team of researchers at the Department of Cell Research and Immunology of Shmunis School of Biomedicine and Cancer Research at Tel Aviv University’s George S. Wise Faculty of Life Sciences led by Dr Vered Padler-Karavani. In other words, there is a direct link on the molecular basis between meat and dairy diets and the development of antibodies in the blood that leads to cancer similar to that of between high cholesterol and an increased risk of heart disease.
Antibodies to Neu5Gc – a sugar molecule, develop in humans during infancy when they are first exposed to dairy and meat products. These antibodies are known to increase the risk of cancer, especially colorectal cancer. A survey among 19,621 adults aged 18 and over, conducted in France measured the amount of Neu5Gc sugar in a variety of dairy and meat foods common in the French diet and calculated the daily Neu5Gc intake. Blood samples of 120 participants were tested for the levels of anti-Neu5Gc antibodies.
From the Glycemic index created from the data of the survey, a significant correlation was found between high consumption of Neu5Gc from red meat and cheeses and the development of anti-Neu5Gc antibodies, which increase the risk of cancer.
The study published on September 23, 2020, in BMC Medicine.
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