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FROM AROUND THE WORLD

The link between red meat and cancer

6/27/2014

1 Comment

 
Eating a lot of red meat in early adult life may slightly increase the risk of breast cancer, according to a US study.

Doctors have long warned that a diet loaded with red meat is linked to cancers including those of the colon and pancreas, but there has been less evidence for its role in breast cancer.

Harvard researchers say replacing red meat with a combination of beans, peas and lentils, poultry, nuts, and fish may reduce the risk in younger women.

Scientists suspect proteins in red meat speed up cell division and tumour growth; chemicals such as nitrates in processed meats are already classified as probable carcinogens.

The study found that a higher intake of red meat products during early adulthood was associated with a 22% increased risk of breast cancer.

Conversely, a higher intake of poultry during early adulthood was associated with a lower incidence of breast cancer in postmenopausal women.

Overall, this cohort study found that a higher intake of red meat was associated with higher risk of breast cancer among a large group of US female nurses. The studies strengths include the large population size, the study’s prospective nature and the fact there was a relatively long follow-up period (20 years).

The researchers note limitations to their study, which should be considered when interpreting the findings. These include the fact that:

  • the participants were predominantly white, educated US females, so caution should be taken when generalising the findings to other races or ethnic groups
  • dietary intake was assessed using a food frequency questionnaire, which relied on participants recalling their dietary intake over the previous year. It is likely that participants did not accurately report their dietary intake, which introduces some measurement bias
  • the researchers adjusted their results for multiple confounders (e.g. family history of breast cancer and smoking); however, it is possible that other factors, which the researchers did not take into account, could have affected results
  • the findings related to substituting foods are estimates only and may not reflect actual effects of protein substitution
It is important to note that this is only one study and needs to be interpreted alongside the wider body of current evidence related to dietary factors and cancer risk.

There is accumulating evidence regarding the link between red meat and cancer see appleadayrx.net

Conversely there is strong research evidence that plant-based diets  reverse several diseases like obesity, diabetes, hypertension, and Dean Ornish’s work is highly indicative that perhaps reducing meat consumption is  a requirement for good health.

1 Comment
sharon
7/30/2014 01:26:58 am

Take a look at the work of Loren Cordain , Doug Kauffman (www.knowthecause.com)Mark Sisson and Kriss Kresser among other health experts with an emphasis on grain free diets. Some have degrees in Nutrition, food science etc. I would point out that eating meats that are grass fed do not contribute to cancer but rather the grains that have fungus and create fungus in the body. It's a lot to go into but I highly recommend looking at www.knowthecause.com where you will read science backed evidence and studies to support this. I know it is counter intuitive to the majority of what we have been taught and hear in the media.


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