Study Warns Frequent Meat Eaters Risk Developing Various Cancers

Burger fiends beware: People who eat a lot of red and processed meat risk getting bowel and even lung cancer compared to those who eat small quantities. But it’s unclear exactly which meats cause the damage. Digital Journal — Eating red meat or processed meat can raise the risk of developing various cancers, according to a new report from the U.S. National Cancer Institute, which will be published in the journal PLoS Medicine. The study is the first big report to give evidence that links frequent meat-eating and lung cancer. It also says people who chomp down on a lot of meat have an increased risk of developing colorectal, liver, and esophageal cancer. Lead author Amanda Cross wrote in the study: "A decrease in the consumption of red and processed meat could reduce the incidence of cancer at multiple sites." Researchers studied 500,000 people over 50 years old who took part in a diet and health study. The top 20 per cent of those who ate processed meat had a 20 per cent higher risk of contracting rectal cancer and a 16 per cent higher risk for lung cancer. Also, red meat intake was linked with an elevated risk for cancers of the esophagus and liver. The study’s authors weren’t surprised by the findings, considering the key ingredients in most meats. They wrote:

[Meats] are both sources of saturated fat and iron, which have independently been associated with carcinogenesis.

This recent study echoes a report from the World Cancer Research Fund, which suggested red and processed meats can elevate cancer risks, especially if those foods are cured, salted and smoked. But in the PLoS study, the authors don’t highlight any specific meats that damage the body. “Exactly which type of meat is related to cancer remains unclear,” the study said. An earlier study from the University of Leeds linked red meat consumption to the risk of developing breast cancer. The risk was especially high for post-menopausal women.