Information for the General Public
Red Meat Causes Colon Cancer
Not
so
long
ago
WHO
reported
that
cured
and
processed
meat
causes
cancer.
The
present
report
focusses
on
processed
meat
like
ham,
sausage,
hot
dog
etc.
The
group
of
22
scientists
from
WHO's
International
Agency
for
Research
on
Cancer
in
Lyon,
France
evaluated
more
than
800
studies
from
several
continents
about
meat
and
cancer.
Based
on
that
evaluation,
they
classified
processed
meat
as
"carcinogenic
to
humans"
and
red
meat
as
"probably
carcinogenic."
For
very
many
years
we
have
known
that
bowel
cancer
is
more
common
in
the
West
than
in
the
East.
We
often
wondered
if
this
was
because
the
rich
Westerners
ate
a
lot
more
meat
compared
to
the
poor
Easterners.
There
was
however no conclusive proof until now.
As
expected,
the
North
American
meat
industry
is
protesting
about
this
report,
arguing
that
cancer
is
a
complex
disease
not
caused
by
a
single
food.
WHO
estimates
that
a
50-gram
portion
of
processed
meat,
eaten
daily,
increases
the
risk
for
bowel
cancer
by
18
percent.
The
report
also
links
red
meat
to
cancer.
It
classifies
beef,
lamb
and
pork
as
"probable"
carcinogens.
Several
years
ago
Harvard
Health
published
important
information
about
the
effects
of
long-term
meat
consumption.
It
indicated
that
a
high
consumption
of
meat
is
linked
to
an
increased
risk
of
cancer
in
the
lower
colon
and
rectum.
Conversely it also reported that the long-term consumption of large amounts of fish and poultry appeared protective.
The
best
evidence
on
the
topic
comes
from
two
studies
published
in
2005,
one
from
Europe
and
the
other
from
the
United
States.
The
European
research
tracked
478,000
men
and
women
who
were
free
of
cancer
when
the
study
began.
The
people
who
ate
the
most
red
meat
(about
5
ounces
a
day
or
more)
were
about
a
third
more
likely
to
develop
colon
cancer
than
those
who
ate
the
least
red
meat
(less
than
an
ounce
a
day
on
average).
Their
consumption
of
chicken
did
not
influence
risk
one
way
or
the
other,
but
a
high
consumption
of
fish
appeared
to
reduce
the
risk
of
colon
cancer
by
about
a
third.
A
study
from
England
showed
that
large
amounts
of
red
meat
can
produce
genetic
damage
to
colon
cells
in
just
a
few
weeks,
but
it
does
not
prove
that
red
meat
causes
cancer.
None
of
the
cells
were
malignant,
and
the
body
has
a
series
of
mechanisms
to
repair
damaged
DNA.
Still,
the
research
fits
with
earlier
epidemiologic
data
raising
a
red
flag
about
red
meat.
Instead of counting on your body to repair your damaged DNA, do everything you can to prevent damage in the first place.
Dr.
Kurt
Straif
Epidemiologist
at
the
International
Agency
for
Research
on
Cancer
said
in
a
statement
-“For
an
individual,
the
risk
of
developing
colorectal
(bowel)
cancer
because
of
their
consumption
of
processed
meat
remains
small,
but
this
risk increases with the amount of meat consumed”.
With
increasing
wealth
in
China
the
consumption
of
red
meat
there
has
increased
considerably.
Although
India
is
different,
as
the
middleclass
numbers
rise
the
consumption
of
red
meat
is
also
likely
to
increase.
The
message
now
is
clear,
you
don’t
have
to
give
up
red
meat
to
stay
healthy,
but
you
would
be
wise
to
limit
your
consumption.
Choose
meat
which
is
not
fatty
and
avoid
charring
your
meat
on
a
grill.
Meat
cooked
on
a
barbecue
can
be
charred
easily.
Limit
processed,
cured,
and
salted
meats as much as possible.