More red alerts…

| Post published on June 2, 2007
minute reading time

A large US study looking at the diet and health of around half a million men and women revealed that those who ate the most red meat had a 20-60 per cent higher risk for oesophageal, colorectal, liver and lung cancer compared to those who ate the least. People who ate the most processed meat had a 20 per cent higher risk for bowel cancer and a 16 per cent higher risk for lung cancer.

and more…

In another article in the same issue of PLoS Medicine the authors list a wide list of compounds found in red and processed meats that may be responsible for the link with cancer. These include carcinogenic (cancer-causing) substances such as N-nitroso compounds, heterocyclic amines and polycyclic aromatic hydrocarbons – eek! Other harmful compounds found in meat include salts, haeme iron, saturated fat and oestrogen. These may all promote the development of cancer.

Cross AJ, Leitzmann MF, Gail MH, Hollenbeck AR, Schatzkin A, Sinha R. 2007. A prospective study of red and processed meat intake in relation to cancer risk. PLoS Medicine. 4 (12) e325.

Genkinger JM, Koushik A. 2007. Meat consumption and cancer risk. PLoS Medicine. 4 (12) e345.

About the author
Dr. Justine Butler
I joined Viva! as a health campaigner in 2005 after graduating from Bristol University with a PhD in molecular biology. My scientific training helped me research and write numerous reports, guides and fact sheets for Viva! including Meat the Truth, Fish-Free for Life, One in Nine (breast cancer and diet) and the substantial report on the detrimental health effects of consuming dairy; White Lies. This accompanied Viva!’s report The Dark Side of Dairy which spelt out the inherent cruelty of dairy farming. We were the first UK group to take on the dairy industry in this way, and many of our supporters go vegan after reading these reports.

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