Red Meat And Cancer

Red meat and cancer have been linked in many studies. Out of the different types, colon cancer and bladder cancer show a clear link whilst the evidence for breast cancer is still unclear.

Red meat and cancer - bladder cancer

Foods that are associated with an INCREASED risk of bladder cancer include pork, barbecued meats, fat, soy, and excessive coffee consumption¹.

Conversely, foods associated with a DECREASED risk of bladder cancer include carrots, selenium (found in brazil nuts and macadamia nuts), any vegetables belonging to the cabbage family, and fruits¹.

Most of us readily accept that fruit and vegetables will improve health - and I hope you noted that the favored vegetable family for cancer protection is the cabbage which contains Lactobacillus plantarum.

But, if you need convincing on the benefit of eating a handful of brazil or macadamia nuts each day, read this great article on the connection between cancer and selenium.

Red meat and cancer - breast cancer

The jury is still out on whether there is a clear connection between eating red meat and breast cancer. High processed meat consumption has been associated with a small INCREASE in breast cancer risk² but the conclusion from this study was: "We have not consistently identified intakes of meat, eggs, or dairy products as risk factors for breast cancer. Future studies should investigate the possible role of high-temperature cooking in the relation of red meat intake with breast cancer risk."

Another study shows that many of the foods eaten in Italy such as plenty of vegetables and fruit DECREASE your chance of developing cancer. In particular, micronutrients such as flavones, flavonols and resveratrol, all found in fruit and veg, reduce the risk of breast cancer. Olive oil, which is another typical component of the Mediterranean diet, also lessens the risk of breast cancer³.

Red meat and cancer - colon cancer

It is believed that fecal water toxicity is linked with colon cancer and red meat, saturated fats, bile acids, and fatty acids are associated with an INCREASE in fecal water toxicity⁴.

Eating red and processed meat INCREASES the risk of large bowel cancer and it has been demonstrated that haem in red meat stimulates the production of nitreous compounds within the gastrointestinal tract⁵.

Fecal water toxicity is DECREASED by calcium, probiotics, and prebiotics⁴.

Red meat and colon cancer - key points

These key points are from Effect of Processed and Red Meat on Endogenous Nitrosation and DNA Damage by Annemiek M.C.P. Joosen, Gunter G.C. Kuhnle, Sue M. Aspinall, Timothy M. Barrow, Emmanuelle Lecommandeur, Amaya Azqueta, Andrew R. Collins, and Sheila A. Bingham. You can read the full article here.

Red and nitrite-preserved processed red meat increase the risk of colorectal cancer with the processed meat showing higher risk estimates per gram of intake than red meat.

Known carcinogens are formed during cooking of meat at high temperatures.

A red meat diet shows a dose–response relation with the formation of nitroso compounds (NOC). Many of these are known carcinogens and specifically for colon cancer. There is no such relation for white meat.

Cells in the colon have been shown to be particularly susceptible to NOC-induced damage. Clearly there is strong relationship between red meat and cancer.

REFERENCES

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