Red meat consumption a risk factor in cancer?

[Guest guest]

http://www.foodnavigator.com/news/news-ng.asp?id=57248-red-meat-consumption

 

12/01/2005 - High consumption of meat over a long period of time could raise the

risk of developing colorectal cancer, say researchers following a large sample

study.

 

 

Their findings arrive as beef sales finally pick up in the European Union after

being critically knocked following mad cow disease in the 1980s and 1990s.

 

More than 7 million people now die each year from cancer. Yet with the existing

knowledge, at least one-third of cancer cases that occur annually throughout the

world could be prevented, says the UN-backed World Health Organisation (WHO).

 

Dietary factors, second only to tobacco as a preventable cause of cancer,

account for about 30 per cent of all cancers in Western countries and

approximately up to 20 per cent in developing countries.

 

Meat consumption has been associated with colorectal cancer in previous studies,

but the strength of the association and types of meat involved have not been

consistent, according to the study authors from the American Cancer Society.

 

Tracking for over 20 years nearly 150,000 US citizens aged between 50 and 74

years old, the researchers set out to clarify the role of meat consumption and

any subsequent development of colorectal cancer.

 

“Persons in the highest tertile of consumption in both 1982 and 1992/1993 had a

50 per cent higher risk of distal colon cancer (a section of the colon near the

rectum) associated with processed meat,” report the researchers.

 

Participants provided information on meat consumption in 1982 and again in

1992/1993. Those with the highest ratio of red meat-to-poultry and fish had a 53

per cent increased risk of distal colon cancer, relative to those persons in the

lowest tertile at both time points.

 

Full findings for the study are published in today’s edition of the Journal of

the American Medical Association.

 

Research published in December last year found that high level red meat

consumption could be a novel risk factor in developing inflammatory arthritis,

or it may act as a marker for people with an increased risk from other lifestyle

causes.

 

After adjusting for smoking and other possible dietary factors, participants

with the highest level of red meat consumption in a trial of 25,000 men and

women had a two-fold risk of rheumatoid arthritis.

_________________

JoAnn Guest

mrsjoguest

DietaryTipsForHBP

www.geocities.com/mrsjoguest/Genes

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

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