If you're throwing a bevy of kabobs on the grill this weekend . . . make them meatless, or mostly.
A growing number of studies suggest that eating red meat does DNA damage to colon cells, which increases your risk of colon cancer. Happily, virgin olive oil has the exact opposite effect -- it protects colon cells. So skewer a medley of veggies -- or a bit of fish -- instead and baste with a zesty olive oil marinade.
What is it about
red meat that invites cancer? Bad chemistry. Researchers believe that N-nitroso compounds, which form in the large intestine after eating red meat, combine with DNA and make cells more susceptible to changes that can turn them cancerous. In contrast, the chemistry with virgin
olive oil is good. Apparently, its abundance of
phenols -- compounds known to have anti-inflammatory and
antioxidant actions -- help block
colon cancer's development and spread. Because virgin and extra-virgin olive oil are the least processed, they're likely to be the richest in protective phenols. Nice to know as we kick off salad and marinade season.
RealAge Benefit: Reducing your saturated fat intake to below 10 percent can make your RealAge 0.5 years younger.
Red meat enhances the colonic formation of the DNA adduct O6-carboxymethyl guanine: implications for colorectal cancer risk. Lewin, M. H., Bailey, N., Bandaletova, T., Bowman, R., Cross, A. J., Pollock, J., Shuker, D. E., Bingham, S. A.,
Cancer Research 2006 Feb 1;66(3):1859-1865.
Potential anti-cancer effects of virgin olive oil phenols on colorectal carcinogenesis models in vitro. Gill, C. I., Boyd, A., McDermott, E., McCann, M., Servili, M., Selvaggini, R., Taticchi, A., Esposto, S., Montedoro, G., McGlynn, H., Rowland, I.,
International Journal of Cancer 2005 Oct 20;117(1):1-7.
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