依美國福瑞德.哈金森癌症研究中心(Fred Hutchinson Cancer Research Center)的資料所述,這很有可能是高溫烹調所產生的不好化學成分,或是紅肉中的血基質鐵(Heme iron),促進癌細胞的成長。因此,建議一天不要攝取超過 50 克的紅肉,並多吃蔬果和全榖物,以減低大腸癌風險。
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