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Correction of cancer gene or destruction of cancer tissue

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Biochemists are analyzing the many, many components of red meat (beef and pork) to determine which component, if any, will cause increased colorectal cancer rates in mice when the component is administered orally. Studies have shown that higher colorectal cancer rates in humans are associated with higher consumption rates of red meat.

Would this be a reduction in cancer risk, correction of cancer gene or destruction of cancer tissue. I think it is a means to reduce cancer risk.

Reference no: EM131917298

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