Human DNA is damaged by red meat cooked at very high temperatures

A new study by researchers shows that if red meat is cooked at a very high temperature, in addition to damaging human DNA, it can greatly increase the incidence of cancer.

According to Tekna technology and technology news service, researchers at Stanford University say that fried foods with very high temperatures cause a lot of damage to health.

At. This study revealed that if food is cooked at a high temperature, its DNA is damaged first, and then it can damage human DNA as well. This will increase the risk of cancer.

According to researchers, there is a potential mechanism in this food that increases the risk of cancer. In this study, they found that damaged DNA can be dangerous for the consumer and can damage his DNA as well. In fact, semi-burning or frying foods causes this damage. Meanwhile, molecules are created in the body, which are called reactive species and are the main culprits.

Eric Cole, the senior author of this article says: In this study, we showed how damage to the DNA in food due to the cooking method can also damage the consumer’s DNA. Also, these DNAs are considered a source of serious danger and can be very dangerous.