RT Journal
A1 Gorelik S, Kanner J, Kohen R
T1 ADditional ways to diminish the deleterious effects of red meat
JF Archives of Internal Medicine
JO Archives of Internal Medicine
YR 2012
FD October 8
VO 172
IS 18
SP 1424
OP 1425
DO 10.1001/archinternmed.2012.3638
UL http://dx.doi.org/10.1001/archinternmed.2012.3638
AB 
Red meat is a major source of protein and other micronutrients in large populations around the world; therefore, it would not be easy to replace it with other (maybe more expensive) dietary sources. We would like to stress that there might be additional ways to diminish the deleterious effects of red meat rather than avoiding it. Red meat might undergo enhanced lipid peroxidation in the stomach, which serves as an endogenous bioreactor2- 3; this process leads to the massive production of lipid peroxidation end products (eg, organic peroxides, reactive aldehydes) that in turn, may gain access to the blood circulation. Many of these deleterious compounds are also carcinogens and strong oxidants and might contribute to development of CVD and cancer.