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Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.
A new animal study has revealed food DNA as a novel potential source of genetic damage.
"...cooking can damage DNA in food, and have discovered that consumption of this DNA may be a source of genetic risk."
Diets high in red meat and fried foods have long been tied to health risks, including cancer, and now a new study has revealed food DNA as a novel potential source of genetic damage.
Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.