salad with barbeque cuts cancer risk
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Potato salad can help cut the cancer risk posed
by eating red meat, according to a new Aussie research.
Flinders University researchers have
confirmed that the starch contained in cold, cooked potatoes can reduce the
cancer risk associated with the consumption of red meat.
Jean Winter, a PhD student at the Flinders
Centre for Cancer Prevention , says the reduction was “significant”.
"You can find this ‘resistant starch’ in beans, green bananas, rice, pasta
and potato," The Daily Telegraph
quoted Winter, as saying.
She added: "Interestingly, there is more of this starch if you heat up the
pasta or potato and then cool it down again.
"So if you are going to eat your barbecue make sure you have a bit of potato
salad on the side."
The starch works by resisting digestion until it reaches the colon where it
is eaten by bacteria.
The process releases beneficial molecules called short chain fatty acids.
For the study, Winter fed a red meat diet to a group of mice while another
group were given a diet of red meat plus resistant starch.
After four weeks, their colons were examined for any signs of ‘DNA damage’ -
a precursor of cancer.
Winter said: "We found this starch could significantly lower the formation
of these markers for DNA damage.
"And also lower the fermentation of the red meat in the colon ... which can
produce toxic metabolites which can also be carcinogenic."
- ANI / Times of India