The WHO has warned us against consuming red meat and sausagesbut a recent study seems to disprove it: the red meat has a nutrient that helps fight some cancers. Let’s find out better what it is!

Years ago, a report from the World Health Organization highlighted the correlation between the consumption of red meat and sausages and the onset of tumors.

Between supporters and detractors, meat lovers and sausage consumers have found themselves “cutting” their favorite food, putting gluttony and health on the scale.

However, a recent study conducted by the University of Chicago could shake these long-established beliefs. There is hope for those who love red meat and sausages?

Why have red meat and sausages come under fire?

Before we discover the revelations of the recent American University study, let’s take a step back and understand because red meat and sausages have come under fire by the World Health Organization.

Several studies have highlighted a correlation between excessive consumption of these foods and an increased risk of certain types of cancers.

The processes of meat processingsuch as salting, bagging or cooking at high temperatures, can generate chemical compoundsincluding heterocyclic amines and polycyclic aromatic hydrocarbons, which have been associated with cancer risk.

Furthermore, some studies have shown that regular consumption of red meat and sausages is associated with a increased risk of cancer to the colorectal, pancreas and prostate. Scientific evidence has led the WHO to classify red meat as “probably carcinogenic” (Group 2A) and sausages as “definitely carcinogenic” (Group 1) for humans.

These assessments were based on a comprehensive evaluation of the available evidence, including animal model studies, large-scale epidemiological studies, and experimental data on the biological mechanisms involved.

WHO then issued recommendations aimed at reduce the consumption of red meat and sausagessuggesting limiting your intake and opting for healthier alternatives such as fish, poultry, legumes or vegetable proteins to maintain a more balanced dietary lifestyle and reduce the risk of chronic diseases, including cancers.

This position has been the subject of discussion and debate in the scientific field, with new studies continuing to explore the specific role of different components present in meat and sausages, thus paving the way for new perspectives and insights into the link between nutrition and health.

Red meat and sausages: the revolutionary study

The University of Chicago study could overturn the WHO “verdict”, denying the correlation between consumption of red meat and sausages and tumors. The secret would be the TVA.

The attention of scholars has focused ontrans vaccenic acid (TVA)present in red meat and dairy products, highlighted as a possible nutrient with positive effects on the immune response and the ability to counteract the development of tumor cells.

The first phases of this research involved a detailed analysis of 235 active molecules contained in foods of animal origin, culminating in the in-depth study of trans vaccenic acid.

The preliminary results of the study showed that the TVA increases the cellular functions of CD8+ T lymphocytesfundamental cells for combating and destroying pathogens.

Experiments conducted on mice have indicated an encouraging response: the administration of TVA has demonstrated an ability to counteract the reproduction of tumor cells in the colon, with positive effects in combating lymphomas and leukemias.

These results could revolutionize the debate on healthy eating, shifting attention to a more balanced perspective.

Yes to red meat and sausages? There is a however…

Although the Chicago study gave sperance regarding the possibility of moderately including meat, sausages and dairy products in nutrition without compromising long-term health, it is crucial to consider the broader context.

In the past, studies such as the Epic Study have indicated that limiting meat consumption to moderate doses (about 20 grams) did not pose significant long-term health risks.

Compared to the University of Chicago study, the research adds to a complex panorama of conflicting information on the association between consumption of red meat and sausages and cancer risk.

The key to adequately evaluate this new perspective lies in prudenceconsuming red meat and/or sausages two or three times a week, choosing leaner options and varying the type of consumption.