Studies Show AGEs Could be the Culprit behind Red Meat’s Relationship with Pancreatic Cancer
Several years ago it was discovered that consumption of red meat caused an increased risk of pancreatic cancer in men. Most assumptions behind the correlation revolve around the existence of preservatives and carcinogens found in red meats.
To shed new light on the subject, Li Jiao conducted a study to find what exactly it was that caused an increased risk of cancer.
Jiao, a student from Baylor College of Medicine in Houston, found that the carboxymethyllysine advanced glycation end-product—or CML-AGE—was found abundantly in red meats and became the main focus of his study.
His study, published in the American Journal of Clinical Nutrition, analyzed data from more than 528,000 participants. The results showed that men who consume within the highest range of CML-AGEs were 43 percent more likely to be diagnosed with pancreatic cancer.
Read the entire study on the American Journal of Clinical Nutrition here.