Expected to help dispel misunderstanding that red meat expedites colorectal cancer
A recent study has shown that Korean beef (Hanwoo) inhibits the proliferation of colorectal cancer cells.
The research team of Kangwon National University's Professor Jang Ae-ra, in their study appointed by Hanwooboard and titled "Study on changes in phytonutrients in Korean beef and their influence on the inhibition mechanism for colorectal cancer," proved that the phytonutrients in Korean beef (carnosine and L-carnitine) inhibit the proliferation of colorectal cancer cells.
The research team explained that carnosine is a substance that changes the growth cycle of colorectal cancer cells, thus preventing them from increasing in number, while L-carnitine expedites the growth of active oxygen species inside colorectal cancer cells, which generates increased stress levels inside the cells and thus ends up preventing the proliferation of colorectal cancer cells. The research added that both substances are present in Korean beef in quantities higher than beef from other countries (United States, Australia, etc.).
The research team investigated the effects of Korean beef consumption on colorectal cancer by injecting a test animal (mimicking the body conditions of a 60-kilogram adult) with a fluid prepared from Korean beef (low concentration: 57 grams, high concentration: 115 grams) on a daily basis for six weeks. It was found that the colorectal cancer of the test animal did not worsen, even when the highly concentrated fluid was administered, but instead showed improved lipid metabolism and an alleviation of colitis via the increased activity of antioxidants within the large intestine.
The team also discovered that, upon injecting peptides from Korean beef into the test animal, there was a noticeable improvement in colorectal cancer symptoms (increase in beneficial microorganisms and decrease in harmful bacteria within the intestine), despite the relatively short period over which the injections were administered (seven days).
Hanwooboard Chairman Min Gyeong-cheon said, "The study by the Kangwon National University team clearly shows that colorectal cancer is not caused by the consumption of red meat per se but rather is attributable to a diverse range of factors, including stress, alcohol consumption, cigarette smoking, and a high-sodium diet."
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