Red meat 'raises risk of cancer'

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BBC NEWS

Red meat 'raises risk of cancer'

A major study has found fresh evidence of a link between red and processed

meat and bowel cancer, scientists say.

 

The European Prospective Investigation into Cancer and Nutrition (EPIC)

looked at the dietary habits of over 500,000 people across Europe over 10

years.

 

Those eating over two 80g portions of red meat a day were a third more

likely to get bowel cancer than those eating less than one portion a week,

it found.

 

EPIC's study is reported in the Journal of the National Cancer Institute.

 

 

BOWEL CANCER RISK

There are 17 cases per 10,000 50-year-olds a year among the group eating

more than two portions of red meat a day

There are 12 cases per 10,000 50-year-olds a year among the group eating

less than one portion of red meat a week

 

Since it began, 1,330 people have developed bowel cancer.

 

The study also found a low fibre diet increased the risk of bowel cancer.

 

Eating poultry had no impact but the risk for people who ate one portion or

more of fish every other day was nearly a third lower than those who ate

fish less than once a week.

 

Strong evidence

 

Lead researcher Professor Sheila Bingham, of the MRC Dunn Human Nutrition

Unit in Cambridge, said: "People have suspected for some time that high

levels of red and processed meat increase risk of bowel cancer, but this is

one of the largest studies worldwide and the first from Europe of this type

to show a strong relationship."

 

Professor Bingham said there were several theories about why red meat should

increase the risk of bowel cancer.

 

 

BOWEL CANCER

In England and Wales the lifetime risk of being diagnosed with bowel cancer

is 1 in 18 for men and 1 in 20 for women

18,500 cases in men and over 16,000 cases in women are newly diagnosed each

year

If the cancer is caught at an early stage, eight out of 10 cases can be

treated

 

She believes the most likely explanation is that compounds called

haemoglobin and myoglobin, which are found in red meat, trigger a process

called nitrosation in the gut, which leads to the formation of carcinogenic

compounds.

 

Alternatively, the problem might be caused by compounds called heterocyclic

amines, carcinogenic compounds created in the cooking process.

 

However, these compounds are also found in poultry, which has not been

linked to an increased cancer risk.

 

Professor Tim Key, of the charity Cancer Research UK, said: "This study

strengthens evidence that bowel cancer risk can be cut by increasing fibre

in the diet and reducing consumption of red and processed meat."

 

The researchers defined red meat was defined as beef, lamb, pork and veal.

 

The Meat and Livestock Commission (MLC) said people in Britain ate well

below the 160g per day consumption levels that were used to class high

intake in the study.

 

Mike Attenborough, MLC technical director, said: "Once again this points

towards the need for moderation and balance in what we eat."

 

The study was funded by the Medical Research Council, Cancer Research UK and

the International Agency for Research on Cancer.

Story from BBC NEWS:

http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/4088824.stm

 

Published: 2005/06/15 01:23:03 GMT

 

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