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

submitted 2 years ago by [email protected] to c/[email protected]

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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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[–] [email protected] 1 points 2 years 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.