红肉增加心脏病与癌症的风险

据说这都是因为

肌红蛋白。

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.

可惜维基的中文对应网页没有这么详细。

所有跟帖： 

• 回复：红肉增加心脏病与癌症的风险 -tsc12- ♂ (564 bytes) () 03/13/2012 postreply 17:34:47

• 我认为文章应该不是你理解的那个意思 -华山97- ♂ (362 bytes) () 03/13/2012 postreply 17:54:23

• 切肉的过程是不是对肌肉造成受伤？ -tsc12- ♂ (25 bytes) () 03/13/2012 postreply 19:20:54

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

• 肌肉受伤是什么意思 -tsc12- ♂ (57 bytes) () 03/13/2012 postreply 20:09:00

• 是的，但是这跟吃肉有什么关系？有些看不明白你的意思 -华山97- ♂ (0 bytes) () 03/13/2012 postreply 20:12:30

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

• 食用的肉类要先烹调，再经胃肠消化，跟体内肌红蛋白降解是没有可比性的 -华山97- ♂ (266 bytes) () 03/13/2012 postreply 21:02:34

• 肉类烹煮前总要先切割，这过程也许会产生毒素 -tsc12- ♂ (31 bytes) () 03/13/2012 postreply 21:26:24

• 毒素是一个相对概念 -华山97- ♂ (464 bytes) () 03/13/2012 postreply 22:16:21

• 要说单纯意义上的毒素，植物（包括素菜）远多于动物 -华山97- ♂ (0 bytes) () 03/13/2012 postreply 22:27:10

• 用于测定心肌细胞受损的指标是troponin, 不是肌红蛋白。病人死于肌溶血征，多数是由于高血钾引起的心脏骤停。 -betadine- ♀ (0 bytes) () 03/13/2012 postreply 18:24:46

• 今天Yahoo上也是发文说红肉增加20%的死亡风险。不过没说为什么 -Manymore- ♀ (0 bytes) () 03/13/2012 postreply 21:56:21