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Study in mice links heat-damaged DNA in food to possible genetic risks (phys.org)

submitted 1 year ago by bitwise@kbin.social to c/science@kbin.social

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Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food that's been damaged by the cooking process.

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[–] tinwhiskers@kbin.social 4 points 1 year ago

Kinda surprising that the DNA isn't entirely destroyed in the digestive system. Any thoughts on why this may have evolved, or do you think it's more of a bug? Is not like burned food would have been a common source for increasing genetic diversity in earlier organisms.

[–] CapitalMinutia@kbin.social 1 points 1 year ago

Perhaps it’s just like proteins into amino acids - digestion just breaks it as far as necessary, not into the smallest pieces.

So the nucleotides are usable by our bodies, therefore no need to break down into further components.