Eating red meat could help fight cancer
A nutrient found in dairy products and red meat such as beef and lamb could actually help fight cancer, according to new research.
The University of Chicago Biological Sciences Division’s research was published late week in the journal Nature; it found that trans-vaccenic acid (TVA) – a long-chain fatty acid in meat and dairy products from grazing animals like cows and sheep – improves the ability of CD8+ T cells in the immune system infiltrate tumours and kill cancer cells.
The research also shows that patients with higher levels of TVA circulating in the blood responded better to immunotherapy, suggesting that it could have potential as a nutritional supplement to complement clinical treatments for cancer.
But the researchers did issue a warning that this was not a green light for people to just eat more red meat.
"There is a growing body of evidence about the detrimental health effects of consuming too much red meat and dairy, so this study shouldn't be taken as an excuse to eat more cheeseburgers and pizza," said Matt Wood, assistant director of communications at the University of Chicago Biological Sciences Division.
A recent study by researchers from Harvard University showed that eating just two servings of red meat a week increases the risk of developing type 2 diabetes later in life – with the risk rising with greater consumption.
