紅肉增加心髒病與癌症的風險

據說這都是因為

肌紅蛋白。

http://en.wikipedia.org/wiki/Myoglobin

Role in disease

Myoglobin is released from damaged muscle tissue (rhabdomyolysis), which has very high concentrations of myoglobin. The released myoglobin is filtered by the kidneys but is toxic to the renal tubular epithelium and so may cause acute renal failure.^[14] It is not the myoglobin itself that is toxic (it is a protoxin) but the ferrihemate portion that is dissociated from myoglobin in acidic environments (e.g., acidic urine, lysosomes).

Myoglobin is a sensitive marker for muscle injury, making it a potential marker for heart attack in patients with chest pain.^[15] However, elevated myoglobin has low specificity for acute myocardial infarction (AMI) and thus CK-MB, cTnT, ECG, and clinical signs should be taken into account to make the diagnosis.

可惜維基的中文對應網頁沒有這麽詳細。

所有跟帖： 

• 回複：紅肉增加心髒病與癌症的風險 -tsc12- ♂ (564 bytes) () 03/13/2012 postreply 17:34:47

• 我認為文章應該不是你理解的那個意思 -華山97- ♂ (362 bytes) () 03/13/2012 postreply 17:54:23

• 切肉的過程是不是對肌肉造成受傷？ -tsc12- ♂ (25 bytes) () 03/13/2012 postreply 19:20:54

• 抱歉，不知道你的意思是什麽 -華山97- ♂ (0 bytes) () 03/13/2012 postreply 19:48:29

• 肌肉受傷是什麽意思 -tsc12- ♂ (57 bytes) () 03/13/2012 postreply 20:09:00

• 是的，但是這跟吃肉有什麽關係？有些看不明白你的意思 -華山97- ♂ (0 bytes) () 03/13/2012 postreply 20:12:30

• 我意思是受傷的肌肉含有毒素 -tsc12- ♂ (0 bytes) () 03/13/2012 postreply 20:30:08

• 食用的肉類要先烹調，再經胃腸消化，跟體內肌紅蛋白降解是沒有可比性的 -華山97- ♂ (266 bytes) () 03/13/2012 postreply 21:02:34

• 肉類烹煮前總要先切割，這過程也許會產生毒素 -tsc12- ♂ (31 bytes) () 03/13/2012 postreply 21:26:24

• 毒素是一個相對概念 -華山97- ♂ (464 bytes) () 03/13/2012 postreply 22:16:21

• 要說單純意義上的毒素，植物（包括素菜）遠多於動物 -華山97- ♂ (0 bytes) () 03/13/2012 postreply 22:27:10

• 用於測定心肌細胞受損的指標是troponin, 不是肌紅蛋白。病人死於肌溶血征，多數是由於高血鉀引起的心髒驟停。 -betadine- ♀ (0 bytes) () 03/13/2012 postreply 18:24:46

• 今天Yahoo上也是發文說紅肉增加20%的死亡風險。不過沒說為什麽 -Manymore- ♀ (0 bytes) () 03/13/2012 postreply 21:56:21