Kresser mentions that the proposed mechanisms thought to be behind processed meat causing cancer are N-nitroso compounds, heme iron, TMAO, Neu5GC, and heterocyclic amines formed from cooking.
Kresser 提到,加工过的肉类食品包含了这些致癌因素,亚硝基化合物、血红素铁、氧化三甲胺、羟乙酰神经氨酸以及在烹调过程中产生的杂环胺。