Red Meat is Linked to Colon Cancer

“The 2^nd WCRF/AICR Expert Report on the Prevention of Cancer stated:
”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

55,000 people die from colon cancer each year in the U.S

Diet Related Risk comparisons of Colon Cancer:

Women who consume red meat daily vs monthly have 250% greater risk.

“White Meat” Linked to Colon Cancer

Eating meat, particularly chicken and fish, is linked to colon cancer in a new report in the American Journal of Epidemiology. Researchers at Loa Linda University examined the eating habits of 32,000 men and women between 1976 and 1982, and then monitored emerging cancer cases during the net six years.  Among the participants who generally avoided red meat but who ate white meat less than once per week, colon cancer risk was 55 percent higher than for those who avoided both kinds of meat.  Those who had white meat at least once per week had more than three-fold higher colon cancer risk.  Eating beans, peas, or lentils at least twice a week was associated with 50 percent lower risk compared to never eating these foods.

Cancer researchers have long suspected that fat and cholesterol in meats contribute to colon cancer.  However, in 1995 researchers at the National Cancer Institute found surprisingly high levels of cancer-causing heterocyclic amines in grilled chicken.  These carcinogens are formed as animal proteins are heated.  Grilled chicken registered 480 nanograms of heterocyclic amines per gram, 15 times higher than in beef.

“Good Medicine”, winter `99, Singh PN, Fraser GE.  Dietary risk factors for colon cancer in a low-risk population.

(American Journal of Epidemiology, `98; 148:761-74)

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.