Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.
  •  Lost_Wanderer   ( @Lost_Wanderer@beehaw.org ) 
    10•1 year ago

    A few things that caught my attention:

    1. Heat damaged meat had more damaged DNA than a heat damaged vegetable.
    2. Lab grown meat really soaked up the damaged DNA from meat/veggies

    The article does reinforce the commonsense that being a vegetarian is healthier for you than eating meat… But eating fried veggies still absorbs that damaged DNA into your system.

    •  Sneezycat   ( @sneezycat@sopuli.xyz ) 
      15•1 year ago

      I think you misunderstood the article. About your points:

      1 - “…potatoes, for instance, incurred less DNA damage at higher temperatures than meat for unknown reasons.”

      It’s only at higher temperatures, and they only tried two kinds of meat and one veggie (potatoes).

      2 - It doesn’t talk about lab-grown meat at all. It mentions lab-grown cells, which are probably bacteria various types of human cells that they exposed to the heat-damaged DNA, and they absorbed the damaged DNA. (thanks @appel@whiskers.bim.boats for the correction)

      Also I don’t see how “being a vegetarian is healthier” is commonsense, but that’s besides the point. The article doesn’t reinforce any of that. It just says that:

      The study does reference another study about how low meat consumption can lead to less cancer. And they say this would support their findings of less damaged DNA in plant material, therefore causing less genetic damage.

      In summary (see @higgsbi@beehaw.org’s comment here for a much better one):

      a) Food gets DNA damage when heated up (even boiling).

      b) That DNA damage can be absorbed by lab-grown cells and also by mice

      c) They speculate cancer and genetic diseases are more probable because of the damaged DNA.

      They have a very small food sample size, and didn’t try many methods of cooking (they admit all of this). Which is to say: they have no idea yet how this impacts people, if at all.

      •  appel   ( @appel@whiskers.bim.boats ) 
        11•1 year ago

        I wanted to check which cells they used, because using bacteria would give it no power at all, as bacteria have very different uptake, DNA damage tolerance and DNA repair mechanisms. they used:

        • SW620: a epithelial cancer cell line from a 51 yr old male’s colorectal cancer
        • HEK293 an immortalised cell line from a human embryo kidney
        • MCF-7 a breast cancer cell line.
        • HeLa the infamous HPV cervical cancer cell line.

        source

        So they are all human cells, and the SW620 cells would be somewhat similar to our gut epithelial cells, as they once were the same. It’s hard to be certain though, because immortal cell lines can accumulate many differences since they were isolated.

        The SW620 cells did take up the damaged nucleosides, and more so than HeLa or MCF-7.