High Red Meat Consumption Linked to Colon Cancer

From: Roman Bystrianyk (rbystrianyk_at_gmail.com)
Date: 01/12/05 

Date: 11 Jan 2005 17:40:10 -0800

http://www.healthsentinel.com/news.php?event=news_print_list_item&id=537

"High Red Meat Consumption Linked to Colon Cancer", Reuters, January
11, 2005,
Link:
http://www.reuters.com/newsArticle.jhtml;jsessionid=0XLEVE0QMNTSCCRBAEOCFEY?type=healthNews&storyID=7296646

Long-term high consumption of red and processed meat may increase the
risk of cancer in the colon and rectum, a new study shows.

Dr. Michael J. Thun, with the American Cancer Society in Atlanta, and
colleagues followed 148,610 adults, average age 63 years, who completed
questionnaires in 1982 and again between 1992 and 1993 regarding their
diet, exercise, medical history and other lifestyle habits.

By 2001, there were 1667 new cases of colorectal cancer, according to a
report in Wednesday's Journal of the American Medical Association.

The participants who consistently ate the most red meat and processed
meats had a 50 percent higher rate colorectal cancer than those who ate
the least red or processed meat.

Prolonged high consumption of poultry and fish was marginally
associated with about a 25 percent lower risk of colon cancer, but not
rectal cancer.

Meanwhile, in another study in the journal, European investigators
report that eating a lot of fruit and vegetables doesn't do anything to
prevent breast cancer.

Dr. Petra H. M. Peeters, at University Medical Center in Utrecht, the
Netherlands, and colleagues analyzed data on approximately 285,000
women ages 25 to 70 from eight European countries who were followed for
an average of 5.4 years. The participants had completed dietary
questionnaires.

There were 3659 cases of invasive breast cancer among this group of
women.

Even though the highest intake of total fruits and vegetables was 2- to
3-times more than the lowest level of intake, the team saw no
significant differences in breast cancer risk.

In an accompanying editorial, Dr. Walter C. Willett, at Harvard School
of Public Health in Boston, comments that, despite the negative results
for breast cancer risk, "reductions in blood pressure and
epidemiological evidence for lower risks of cardiovascular disease
provide sufficient reason to consume" fruits and vegetables in
abundance.

Regarding the association between meat consumption and colorectal
cancer, he adds, "prudence would suggest that red meat, and processed
meats in particular, should be eaten sparingly to minimize risk."

SOURCE: Journal of the American Medical Association, for January 12,
2005.

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