Progress in Studies on Relationship between Red Meat Intake, N-Glycolylneuraminic Acid and Cancer Risk

doi:10.7506/spkx1002-6630-201415064

Abstract

Abstract:

According to the World Cancer Research Fund, excessive intake of red meat may increase the risk of cancer and
be one of the causes of some tumors. Studies have concluded that N-glycolylneuraminic acid (Neu5Gc), a kind of sialic acid
produced in the human body after eating red meat, may be associated with the occurrence of cancer. Starting with addressing
the relationship between red meat and cancer, this paper discusses the structure, source, physiological function and clinical
application value of Neu5Gc. At the end of the paper, the possible carcinogenic mechanism of Neu5Gc as well as its research
value is explored.

Key words: red meat, N-glycolylneuraminic acid, sialic acid, cancer

CLC Number:

R151

FAN Xing-dan, LI Hong-wei. Progress in Studies on Relationship between Red Meat Intake, N-Glycolylneuraminic Acid and Cancer Risk[J]. FOOD SCIENCE, doi: 10.7506/spkx1002-6630-201415064.

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Progress in Studies on Relationship between Red Meat Intake, N-Glycolylneuraminic Acid and Cancer Risk

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