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.
As shown for the first time known to the authors, this study by Stanford scientists and their collaborators at the National Institute of Standards and Technology (NIST), the University of Maryland, and Colorado State University reveals that components of heat-marred DNA can be absorbed during digestion and incorporated into the DNA of the consumer. That uptake directly places damage in the consumer’s DNA, potentially triggering genetic mutations that may eventually lead to cancer and other diseases.
While it’s too soon to