A WCRF/AICR update covering 263 studies published since 2007 found 3.5 ounces of red meat a day linked to 17% higher colorectal cancer risk, and more than 7 ounces a day to 34% higher. Fiber-rich plant foods were tied to lower risk.
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Red Meat
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Food
Red meat also linked to higher risk of lung cancer
A study in the Asian Pacific Journal of Cancer Prevention comparing 876 men with lung cancer to 766 controls found fried, barbecued and salted red meat linked to higher risk, salted most of all, while broiled meat looked protective. Britain separately capped advice at 500 g a week.
Food
Red meat pigments may boost colorectal cancer risk
New British guidance caps red meat at about 500 grams a week, though Cancer Research UK's Ed Yong says no level is known to be safe. A meta-analysis covering 566,607 people found an 18 percent higher colon cancer risk among those eating the most heme iron.
Food
Red meat promotes bowel cancer, antioxidants cut the risk
Britain's new guidelines cap red meat at 500 grams a week, the first such advice since 1998, though Cancer Research UK's Ed Yong says no level is known to be safe. Rat studies point to the meat pigments haemoglobin and haemin as possible drivers of bowel tumours.
Diet
High protein diet good for your weight, but not all proteins are the same
A New England Journal of Medicine trial of overweight adults who had already lost 11 kg found a high-protein, low-glycemic diet best at preventing weight regain, though a low-protein, low-glycemic diet may work about as well. A Circulation study ties red meat to coronary heart disease.
Food
Eating red meat may boost risk of esophageal cancer, stomach cancer
People in the highest fifth of red meat intake were 79 percent more likely to develop esophageal squamous cell carcinoma, a National Cancer Institute analysis found, and the highest DiMeIQx intake carried 44 percent higher gastric cardia cancer risk. The study is observational.
Diabetes
Red meat linked to higher risk of diabetes
Across 75,512 adults in Hawaii followed a mean 14 years, men eating the most red meat were 43 percent more likely to develop diabetes and women 30 percent. For processed red meat the increases were 57 and 45 percent. Fresh poultry showed no link to diabetes risk.
Comments
Beat the Summer Heat without Red Meat
AICR's report concludes that diets high in red meat and especially processed meat are a convincing cause of colorectal cancer. Grilling any animal product also forms HCAs and PAHs, though the report calls the evidence that these contribute to human cancer limited but suggestive.
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