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Molecular Link Between Diet and Risk of Colorectal Cancer


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TAU researchers discover molecular link between diet and risk of colorectal cancer

Association between Neu5Gc carbohydrate and serum antibodies against it provides the molecular link to cancer: French NutriNet-Santé study

“We found a significant correlation between high consumption of Neu5Gc from red meat and cheeses and increased development of those antibodies that heighten the risk of cancer.” Dr. Padler-Karavani adds that this combination of methods allowed the researchers to predict that those who eat a lot of red meat and cheese will develop high levels and a different variety of the antibodies, and therefore may be at higher risk for cancer – especially colorectal cancer, but other cancers as well.