Study links heat-damaged DNA in food to possible genetic risks
A new animal study has revealed food DNA as a novel potential source of genetic damage.
Source: stanford.edu
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Study in mice links heat-damaged DNA in food to possible genetic risks
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.
Source: phys.org