Study Links Processed Meat to Cancer,
not Unprocessed Red Meat
The following is a quotation from USA Today.
06/22/2001 - Updated 05:18 PM ET
LYON, France (June 23) - Eating lots of preserved meats such as salami, bacon, cured ham and hot dogs could increase the risk of bowel cancer by 50 percent, early results of a major new study have suggested.
However, when it came to fresh red meat - beef, lamb, pork and veal - there seemed to be no link.
Previous studies have linked high meat intake to colorectal cancer, but almost all the studies grouped fresh and processed meats together.
The latest findings come from an ongoing study experts say is the most reliable research into the influence of diet on cancer to date - an investigation involving almost half a million people, from southern Greece to northern Norway. However, that does not mean red meat has been cleared of suspicion, said Dr. Arthur Schatzkin, chief of nutritional epidemiology at the U.S. National Cancer Institute.
``These results are very preliminary,'' said Schatzkin, who was not involved in the study. ``There's more narrowing down that has to be done before we can draw any conclusions.''
The study, presented Friday in Lyon at the European Conference on Nutrition and Cancer, is being coordinated by the World Health Organization's International Agency for Research on Cancer.
Experts say the findings show the issue is more complex than previously thought, and that it's not as simple as meat being either cancer-promoting or not. Scientists are learning that factors such as cooking methods and duration, and cuts of meat must also be considered.
Some research has suggested that frying or barbecuing may add cancer-promoting chemicals to meat and that a crispy lamb chop or a well-done steak may contain undesirable compounds.
``This points us in the direction we need to go. The only firm conclusion is that lumping fresh and processed meat together is inappropriate,'' said Martin Wiseman, a professor at the Institute of Human Nutrition in Southampton, England, who was not involved with the research.
``But now, what about hamburgers? Are they processed or fresh meat? And meatballs? Where do they fit in? We are just starting to disentangle all this,'' Wiseman said.
The study's coordinator, Dr. Elio Riboli, chief of the nutrition division at the International Agency for Research on Cancer, told scientists no link was seen when all red meat was examined as one group.
But when the processed meat, which is usually red meat, was investigated alone, those who ate an average of 2 ounces per day - the equivalent of a thick slice or two of smoked ham, four slivers of Parma ham or one giant hot dog - had a 50 percent greater chance of developing cancer of the colon or rectum than those who ate no preserved meat.
``However, we could not, so far, take into account cooking methods in our analysis,'' Riboli said. ``So we could not, for the time being, separate red meat consumption depending on whether it was consumed well done or rare. Therefore, these are just intermediate results.''
Study Links Processed Meat to Cancer
Researchers Pull off the "Red Meat Causes Cancer" Scam Again in 2005
The "red meat causes cancer" scam goes like this. Researchers have known for years that processed meat such as smoked ham, bologna, hot dogs and other deli meats increase the risk of cancer. A review of the nutritional label will show why. These meats are loaded with sugar, bad hydrogenated vegetable fats and bulked up with soy protein. The nitrites and/or nitrates have also been independently implicated. Nitrates are reduced to nitrites by bacteria found in the meat. Nitrites in turn become nitric oxide, which cures the meat.
Researchers simply design the study to include both fresh red meat and processed meats in the same category knowing perfectly well that the process meats will implicate the entire group as increasing the risk of colon cancer.
Next, the researchers emphasize red meat in the reports and say very little about the processed meats. Many reporters cleverly delete the reference to processed meats and make the statement about red meat only. The same fraudulent study is repeated year after year at tax payer's expenses. This is simply an animal rights agenda supported by ignorant news reporters.
JunkScience.com exposes these "Cancer Meatheads"
The truth is that vegetarians have a very high incidence of inflammatory bowel disease and colon cancer because the real cause of colon cancer is the high consumption of carbohydrates and fiber. Read the fraudulent research story about red meat below.
Meat Consumption and Risk of Colorectal Cancer
Ann Chao, PhD; Michael J. Thun, MD, MS; Cari J. Connell, MPH; Marjorie L. McCullough, ScD; Eric J. Jacobs, PhD; W. Dana Flanders, MD, ScD; Carmen Rodriguez, MD, MPH; Rashmi Sinha, PhD; Eugenia E. Calle, PhD.
Context Consumption of red and processed meat has been associated with colorectal cancer in many but not all epidemiological studies; few studies have examined risk in relation to long-term meat intake or the association of meat with rectal cancer.
Objective To examine the relationship between recent and long-term meat consumption and the risk of incident colon and rectal cancer.
Design, Setting, and Participants A cohort of 148 610 adults aged 50 to 74 years (median, 63 years), residing in 21 states with population-based cancer registries, who provided information on meat consumption in 1982 and again in 1992/1993 when enrolled in the Cancer Prevention Study II (CPS II) Nutrition Cohort. Follow-up from time of enrollment in 1992/1993 through August 31, 2001, identified 1667 incident colorectal cancers. Participants contributed person-years at risk until death or a diagnosis of colon or rectal cancer.
Main Outcome Measure Incidence rate ratio (RR) of colon and rectal cancer.
Results High intake of red and processed meat reported in 1992/1993 was associated with higher risk of colon cancer after adjusting for age and energy intake but not after further adjustment for body mass index, cigarette smoking, and other covariates. When long-term consumption was considered, persons in the highest tertile of consumption in both 1982 and 1992/1993 had higher risk of distal colon cancer associated with processed meat (RR, 1.50; 95% confidence interval [CI], 1.04-2.17), and ratio of red meat to poultry and fish (RR, 1.53; 95% CI, 1.08-2.18) relative to those persons in the lowest tertile at both time points. Long-term consumption of poultry and fish was inversely associated with risk of both proximal and distal colon cancer. High consumption of red meat reported in 1992/1993 was associated with higher risk of rectal cancer (RR, 1.71; 95% CI, 1.15-2.52; P = .007 for trend), as was high consumption reported in both 1982 and 1992/1993 (RR, 1.43; 95% CI, 1.00-2.05).
Conclusions Our results demonstrate the potential value of examining long-term meat consumption in assessing cancer risk and strengthen the evidence that prolonged high consumption of red and processed meat may increase the risk of cancer in the distal portion of the large intestine.
Author Affiliations: Epidemiology and Surveillance Research, American Cancer Society (Drs Chao, Thun, McCullough, Jacobs, Flanders, Rodriguez, and Calle, and Ms Connell), and Department of Epidemiology, Rollins School of Public Health, Emory University (Dr Flanders), Atlanta, Ga; and Division of Cancer Epidemiology and Genetics, National Cancer Institute, Rockville, Md (Dr Sinha).
Drugs and Doctors May be the Third Leading Cause of Death in U.S.
Why Most Published Research Findings Are False.
Quotation from K. Walt on LowCarber.org Forum
The 'real' numbers in this so-called study are a joke.
They studied 146,000 people for some 20 years.
They ASKED people what they ate. And the asked them on only TWO occasions over 20 years.
They found 1667 cases of colorectal cancer.
That means on average, you have a 1.5 chance in 100 of contracting the disease.
Relative risks in the study were RR 1.50 for the HIGHEST consumption. (Relative risks less than 3.00 are virtually meaningless. With smoking, for example, your RR for lung cancer is something like 20.0. That is a strong effect. 1.50 is miniscule.)
That means 'meat' raised the risk from 1.5 % to 2.2%. One half a percent absolute risk.
This 'effect' is so tiny, it could easily be a fluke or skewed by a few people 'guessing' wrong about that they actually ate.
This is the state of epidemiology. Pretty sorry stuff.
The design of our digestive organs and digestive enzymes today shows that mankind is basically a carnivorous (meat eating) species with the ability to digest carbohydrates from fruit and vegetables. Health is damaged by the consumption of these carbohydrates in ratio to the percentage ingested.
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