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Red meat also linked to higher risk of lung cancer

02/27/2011 19:43:00 admin
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The British government reportedly issued dietary guidelines Friday to recommend that British people should eat less red meat to reduce their risk for colorectal cancer or bowel cancer.

The guidelines dictate that an individual should not eat more than 500 grams of red meat per week or 2.5 ounces per day.  Red meat can be beef, lamb or pork used in foods like hamburgers and sausages.

Studies reported by foodconsumer.org suggest red meat pigments may boost the formation of certain cancer-causing agents and lipid peroxidation products, and promote the development of colorectal cancer.

Studies also suggest that eating lots of antioxidant-rich fruits and vegetables along with red meat may offset the carcinogenic effect from red meat and help reduce the risk of colorectal cancer.

A new study published late in 2010 in the Asian Pacific Journal of Cancer Prevention suggests that the carcinogenic effect of red meat depends upon the cooking method.

The study led by Stefani E.D. and colleagues from Hospital de Clínicas, Facultad de Medicina in Uruguay found that fried, barbequed or salted red meats were positively associated with lung cancer risk.

Stefani et al. compared intakes of red meat prepared in different ways including fried red meat, barbecued red meat, boiled red meat, and salted red meat, of 876 male cases of lung cancer with those of 766 male controls who did not have the disease.

The researchers found fried meat, barbecued meat, and salted meat were associated with increased risk of lung cancer.  

The salted red meat was found particularly risky.  Compared with those who used the lowest amount, those who used the highest amount were 190 percent more likely to develop lung cancer.

However,  broiled red meat was actually protective against the malignancy.

But the study did not say anything about the effect of cooking methods on the risk of colorectal cancer. Grilling, BBQing and roasting are the major cooking methods while broiling is rarely used in the United States.

Salted red meat contains N-nitroso compounds, which are cancer-causing chemicals or carcinogens.

David Liu
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