A University of Chicago study has reignited the debate over red meat. It is healthy? In what quantity? Would it be appropriate to drastically reduce its presence in our diet? Now common questions, which suddenly seem to clash with analyzes that glorify a nutritious of two foods: beef and dairy products. In what aspect? Fight against the development of tumors.
It is good to go into detail about a study of this kind, avoiding misinformation. In an instant, perhaps just thanks to a title, those who fight against cancer, or perhaps know those suffering from this pathology, can think that a mountain of red meat is a lifesaver. It is not.
The study ofUniversity of Chicago was published by the famous scientific journal Nature. Highlight how the better immune response against cancer thanks to trans-vaccenic acid (Tva).
Specifically, we are talking about a long-chain fatty acid, which is present both in red meat and dairy products. It would allow the CD8+ T cells to improve their ability to infiltrate tumorskilling them.
In general terms, the patients analyzed, with higher levels of Tva in the blood, also had a better response to immunotherapy. All this suggests this substance as a nutritional supplement, to be used during clinical treatments against cancer.
Being able to precisely outline the link between diet and human health is a particularly important branch of science. He talked about it Jing Chen, one of the senior authors of the study: “Understanding the mechanisms is very complex, given the variety of foods people consume. However, by focusing only on nutrients and metabolites derived from food, we begin to see how they influence physiology and pathology.”
The study explained
All this study seems to suggest, on a superficial reading, is that red meat and dairy products are not harmful, in large quantities, as many experts claim. The truth, however, is very different and it is not a clear path at all. A green light that encourages you to consume steaks in industrial quantities and buffalo mozzarella to your liking.
He talked about itoncologist Pier Giuseppe Pelicci (IEO), interviewed by Huffingtonpost. The first thing he explains is that a clear distinction must be made between food and nutrient: “The starting point is do not draw false and dangerous conclusions”. Word of the Research Director and Chairman of the Experimental Oncology Department of the IEO.
Scientifically speaking, this is not a step backwards with respect to the correlation between constant consumption of red meat and the development of colon and breast cancer: “Every food has thousands of nutrients and in this case we are talking about just one of these. It is possible that the overall effect of a food on health is that of one of its nutrients, but that others may have opposite effects.”
He is keen to clarify how this study from the University of Chicago Don’t say at all that meat doesn’t cause colon cancer. We are talking about a component with a stimulating effect on the anti-tumor immune response.
“From an interventional point of view, this is very interesting because we are talking about a molecule and not a food. So we can use that molecule regardless of the food it comes from.”