A recent study linked the consumption of large amounts of meat and saturated fat with a higher risk of developing Barrett's esophagus, according to a Healio report.
Participants in the study were 40 to 80 years old and were tested for consumption of carboxymethyl lysine and advanced glycation end-products from 216 foods. Consumption amounts did not differ much among groups.
Researchers believe meat's advanced glycation end-products and pro-oxidant compounds may explain the association.
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