Colon Cancer Influences from Meat Consumption
The American Institute of
Cancer Research states a "convincing" cause of colon cancer is from red meat (beef, pork & lamb) and processed meats (like ham, bacon,
pastrami, salami, hot dogs and sausages)
Their recommendation is to
"limit red meat to 18 ounces per week and to avoid processed meats".
How might they harm the
colon? "Meat is a source of heterocyclic amines (a glue like
molecule), polycyclic aromatic hydrocarbons, and N-nitroso compounds, all have been shown to induce
tumors in animal models."
The first 2 (HCAs and PAHs)
can show up in any meat, poultry, or seafood. They're formed when meat is
cooked well done by high-temperature methods like barbequing".
The N-nitroso compounds are formed in processed meats that are made with
nitrites or nitrates, but they can also form within the body after consuming any red meat. Red meats are worse than
poultry or fish, possibly because meats contain more iron that's bound to the hemoglobin in blood. Heme
iron can increase the formation of N-nitroso compounds.
If a person eats 3.5 ounces
of read meat every day (24.5 per week), their risk of colorectal cancer will be
17% higher than someone who eats no red meat. Doubling the amount of meat would
double the risk. But processed meats are worse!! If a person eats 3.5 ounces of processed
meat every day, says the AICR, their risk of colorectal cancers will be 36% higher than someone who eats no
processed meat.
Ref: Nutrition
Action Healthletter, Dec 2011, p. 5
Red Meat is Linked to Colon Cancer
”The report puts it simply: “Red Meat is a convincing cause of colorectal cancer.”
To reach that conclusion, the expert panel examined 16 cohort studies
and 71 case-control studies on red meat and colon cancer. Across the board, more red meat (beef, lamb and pork) meant more colon cancer. In fact, their analysis says you can eat 18 ounces a week safely. After that, for every 1.7 ounces of red meat a person eats per day, risk for colon cancer increases by 15 percent.
The news is even more dire for processed meats (like ham, cold cuts, bacon, sausage and jerky). The expert panel analyzed 14 cohort studies and 44 case-control studies on process meat. Their overall analysis showed that no amount of processed meat is safe. For every 1.7 ounces of processed meat per day, risk of colon cancer rose 21 percent.”
From: AICR Newsletter Winter 2008, Issue 98, page 10
Vegetarians have lower rates of colon cancer than non-vegetarians 1. Incidence of colon cancer has been strongly linked to the consumption of meat 3, 4. Willett (1990)4
carried out a study of over 88 000 women aged 34 to 59 years. Women
eating red meat daily ran over twice the risk of developing colon
cancer than women eating red meat less than once a month.
Reduced
incidence of colon cancer in vegetarians may be attributed to dietary
differences which include increased fibre intake, increased consumption
of fruit and vegetables, and decreased intake of total fat and
saturated fat.
References:
1. Phillips, R L et al. (1980) Mortality among California Seventh Day Adventists for selected cancer sites.
2. Armstrong, B. (1977) Blood pressure in Seventh Day Adventist vegetarians.Am Jnl Epidemiology v.105 p.444-9 British Medical Association (1986). Diet, nutrition and health.
BMA, London.
3. Singh, P & Fraser, G. (1998) Dietary Risk Factors for Colon Cancer in a Low-risk Population.
American Journal of Epidemiology v.148 (8) p761-774.
4. Willett,
W C et al. (1990) Relation of meat, fat and fibre intake to the risk of
colon cancer in a prospective study among women.
New England Jnl of Medicine v.323 p.1664-72.
Cancer: Although fat is the dietary substance most often singled out for increasing one’s risk for cancer, protein also plays a role. Populations that eat meat regularly are at an increased risk for colon cancer,1
and researchers believe that the fat, protein, natural carcinogens, and
the absence of fiber in meat all play roles. In 1982, the National
Research Council noted a link between cancer and protein.2
References:
1. Pellet PL. Protein requirements in humans.
Am J Clin Nutr 1990;51:723-37.
2. Committee on Diet, Nutrition, and Cancer of the National Research Council. Diet, Nutrition, and Cancer. Washington, DC, 1982.
Preserved meats... are major culprits in colorectal cancer.
From Dr. Neal Barnard:
Colon Cancer -- What is it about meat that contributes to colon cancer?
It probably has something to do with the human anatomy.
Unlike true carnivores, such as lions and tigers, who have short,
straight is intestines, digestive tracts very much like those of our
vegetarian cousins, are rated things and guerrillas.
Ivar's fruits and vegetables, but it is not so great at rapidly
injecting meet, which instead Haines Road and fosters the production of
cancer causing chemicals.
Just about any meat is loaded with saturated fats leaves is linked to cancers of the colon and rectum. Preserved meats such as cured ham, hot dogs, bacon, pepperoni, bologna, Salome, our major culprits in colorectal cancer.
According to initial results from the landmark European Prospective
Investigation into cancer and nutrition (EPIC) study, which involves
more than half people in 10 countries, those who consumed preserved
meats were filed to have a 50 percent greater chance of developing
colorectal cancer deserved meats.
Than
ever to go meet less with veggie burgers, " not dogs ", faux chicken
nuggets and other vegetarian convenience foods popping up in
supermarket freezer cases.
From Dr. Neal Barnard: PETA’s Animal Times, Summer 2006, p.21
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