Animal Viruses And Proteins Trigger Cancer In Humans
Poultry workers suffer the most excesses mortality, but surplus cancer deaths are also found in cattle, pig, and sheep slaughter house workers.
Higher cancer rates were found in butchers, meat cutters, and those working in meat processing plants.
Workers in the meat industry have a higher risk of developing and dying from cancer. The increased risk appear to be due to the increased exposure to animal viruses and bacteria.
The could explain why people who eat meat have higher cancer rates than people who don’t eat meat.
Growing up on a farm that raises livestock is also associated with higher rates of blood born cancers like lymphomas and leukemias, but growing up on a farm raising crops was not.
Check the video from Dr. Greger for more in depth information:
