Is Heme an innocent bystander on the link between meat intake and breast cancer, diabetes, heart disease, stroke and hypertension?
In an editorial in the Journal of the American Medical Association, the chairman of Nutrition at Harvard University pointed out that many plant-based meats, such as burgers made beyond meat and impossible foods, are sodium-rich sodium. The inherent problem with impossible burgers is that “heme (iron-containing molecules) added to the burger patties from the production plants enhances the meat flavor and appearance of the product.” Safety analysis did not find the toxic risk unique to soy heme dismantled by yeast. The US Food and Drug Administration agrees that it is safe for use as a flavor and color enhancer. In other words, it’s as safe as heme found in the blood and muscles of flesh, but how much does it really say?
For example, a concern raised in Jama’s editorial was that “increased heme iron intake is… associated with an increased risk of developing type 2 diabetes.” But that’s not all. “Increased dietary intake of heme iron is associated with an increased risk of cardiovascular disease,” similarly to the killer counted 1, 4, and 13 (Heart’s disease, stroke, hypertension). However, since heme is primarily found in meat, heme intake may be just a marker of meat intake. It’s like diabetes: 4 meta-analyses have been published so far, and they all reported the same links below and 1:25 in my video. However, there are many reasons why meat may increase the risk of diabetes, such as the advanced end-of-saccharification production (age) that is produced when animal products are baked, baked, baked, fryed, or barbecued. So how do we know that Hem is not just an innocent bystander?
The same problem arises with the link between heme intake and increased breast cancer risk. Heme iron comes from animal foods and can be one of other ingredients in meat, such as animal fats or meat variants. This is a meat compound that can cause DNA mutations. And what about all the hormone steroids implanted in cows that could play a role in the development of breast cancer? A study in Japan found that beef imported from the US contains up to 600 times the levels of estrogens, such as estradiol. In my video you can compare US beef with Japanese beef and Japanese beef at 2:20. “High consumption of estrogen-rich beef from hormone application can promote estrogen accumulation in the body (human) and affect the risk of breast cancer in women.” So, yes, heme iron intake was associated with the risk of breast cancer, but it’s physical because heme and hormones moved together in the same package.
The NIH-AARP Diet and Health Study is roughly the same as observational studies can obtain. This is the largest prospective diet and health research to date, following over half a million men and women over a decade. With such a huge data set, the researcher can take advantage of the fact that different meats have different amounts of heme. Therefore, you can try to remove the heme component by comparing those who eat heme. And in fact, that’s what they showed: “The independent association between processed meat and nitrate/nitrite intake and nitrite/nitrite from almost all causes” – diabetes, heart disease, stroke, stroke, kidney disease, liver disease, cancer, and all the causes that all come together are summarized in my video from 3:33.
Researchers have calculated that, for example, about a fifth of the association between eating burgers and shortening our lifespan could be statistically explained by the heme itself alone, but that assumes a causal relationship. “Independent Associations” are still associations. The cause and effect cannot be proven until tested in an intervention study.
Usually we don’t necessarily care about mechanisms. When the World Health Organization designates bacon, ham, hot dog, lunch meat, and sausage as a group single-occurrence substance, do you know that these products cause cancer in humans who care about whether they are heme iron, heterocyclic aromatic amines, polycrystal aromatic hydrocarbons, or n-nitrosamines? They are all wrapped in the same place (processed meat) where we know it causes cancer, so should we try to leave it regardless of the mechanism? With the advent of The Impossible Burger, we really need to know. Because for the first time, there are a lot of actual meatless hemes, so you need to know if the heme itself is harmful. To do this, we need to look at interventional research. This will be explained next.
This is the sixth in a nine-part series on plant-based meat. If you missed any of your previous installments, please refer to the related post below.
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