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High Meat Consumption Linked to Heightened Cancer Risk


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The median consumption of red meat was 31.4 grams per 1,000 calories, which is about two and a half ounces of red meat a day for a person consuming the average 2,000-calorie diet.

Overall, the researchers found elevated risks for colorectal and lung cancer with high consumption of both meat types along with borderline higher risks for advanced prostate cancer. High red meat intake was also associated with increased risk of esophageal and liver and a borderline increased risk for laryngeal cancer. And high processed meat consumption also was associated with borderline increased risk for bladder cancer and myeloma, a kind of bone cancer.

In addition, both red meat and processed meat consumption were associated with increased pancreatic cancer risk in men, but not women.

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And the research team noted an unexpected effect of red meat on endometrial cancer: the more red meat women consumed, the less likely they were to suffer from endometrial cancer.

"Our findings for colorectal cancer are consistent with the recommendations from the recently published World Cancer Research Fund and American Institute for Cancer Research to limit consumption of red meats, such as beef, pork and lamb," said Cross. "Our study also suggests that individuals consuming high quantities of red meat may be at an elevated risk for esophageal, liver and lung cancer."

There are several possible routes by which red and processed meats may contribute to cancer, the NCI researchers said. Meats are a source of saturated fat and iron, both of which have been linked to cancer, and also the source of several compounds that are known to affect cell development, they added.

Cooking at high temperatures might also contribute to cancer risk, Cross added.

"Heterocyclic amines and polycyclic aromatic hydrocarbons are formed when meats are cooked well-done by high temperature cooking methods, such as barbecuing," she said.

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Copyright © 2007 ScoutNews, LLC. All rights reserved.
Last updated 12/11/2007

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SOURCES: Mary K. Young, M.S., R.D., vice president of nutrition, National Cattlemen's Beef Association; Colleen Doyle, M.S., R.D., director, Nutrition and Physical Activity, American Cancer Society; Amanda J. Cross, Ph.D., Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute; December 2007, PLoS Medicine


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