headergrill Potato salad with barbeque cuts cancer risk

Potato salad with barbeque cuts cancer risk Potatosalad can help cut the cancer risk posed by eating red meat, according to a newAussie research.

FlindersUniversity researchers have confirmed that the starch contained in cold,cooked potatoes can reduce the cancer risk associated with the consumption ofred meat.

Jean Winter, a PhD student at the Flinders Centre for Cancer Prevention ,says the reduction was “significant”.

"You can find this‘resistant starch’ in beans, green bananas, rice, pasta and potato," the Daily Telegraph quoted Winter, assaying.

She added: "Interestingly, there is more of this starch ifyou heat up the pasta or potato and then cool it down again.

"So ifyou are going to eat your barbecue make sure you have a bit of potato salad onthe side."

the starch works by resisting digestion until it reachesthe colon where it is eaten by bacteria.

the process releasesbeneficial molecules called short chain fatty acids.

For the study,Winter fed a red meat diet to a group of mice while another group were given adiet of red meat plus resistant starch.

After four weeks, theircolons were examined for any signs of ‘DNA damage’ - a precursor ofcancer.

Winter said: "We found this starch could significantly lowerthe formation of these markers for DNA damage.

"And also lower thefermentation of the red meat in the colon ... which can produce toxicmetabolites which can also be carcinogenic."

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Potato salad with barbeque cuts cancer risk

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