Colorectal cancer is responsible for the deaths of approximately 50,000 people every year in the U.S., according to an 2007 article by Will Dunham published on Reuters.com. Diet has a big influence on the risk of developing this disease, with high red meat consumption believed to be one of the factors that may increase the risk of getting colon cancer.
Research
A 2009 study by Rashma Sinha published in the "Archives of Internal Medicine" found that consuming red or processed meats may increase the likelihood of dying from cancer or heart disease. Those eating less than 1 oz. of red or processed meat per day were less likely to suffer from these conditions than those eating 4 oz. or more per day.
A 2007 study by Dr. Jeffrey Meyerhardt published in the "Journal of the American Medical Association" found that those eating red and processed meats were 3.3 times more likely to have a recurrence of colon cancer. The study compared people treated for colon cancer who ate red and processed meat and other less healthy foods typically found in a Western diet to those following a diet high in fruits and vegetables with small amounts of fish and poultry.
Possible Causes
The Cancer Project notes that there are a number of possible reasons for the increased colorectal cancer risk associated with eating more red meat. First, heterocyclic amines, or HCAs, a cancer-causing compound, are formed when meat is cooked, especially when high temperatures or long cooking times are used. Polycyclic aromatic hydrocarbons, or PAHs, another possible cancer-causing compound, can be formed when meat is grilled or broiled. The high fat levels in red and processed meats may also contribute to cancer risk, as these fats are converted to bile acids by the body and then sometimes converted into secondary bile acids, which are thought to promote cancer, by bacteria in the intestines. Red meat contains substances that help these bacteria to grow.
Considerations
A review by D.D. Alexander published in 2010 in "Obesity Reviews" states that the evidence from the studies linking consumption of red meat to colorectal cancer is not very strong. Other dietary and behavioral factors may be in part responsible for the association found by the studies, not just red meat consumption.
Prevention
Harvard Medical School recommends taking steps to limit colon cancer risk, including eating a reasonable amount of calories; regularly exercising; eating plenty of fruits and vegetables, whole grains, fish and low-fat dairy products; not smoking and consuming no more than two alcoholic beverages per day. Make sure to get appropriate screening tests as well as taking these precautions.
Expert Insight
It isn't necessary to give up all red meat, according to the Harvard Medical School. However, it is wise to limit consumption to two 4-oz. servings per week of lean meat with the fat trimmed off. Do not char the meat on the grill, and avoid processed meats as much as possible.
References
- Harvard Medical School; Red Meat and Colon Cancer
- Vancouver Sun: Live Longer by Reducing Red Meat Intake
- Cancer Project: Cancer Facts - Meat Consumption and Cancer Risk
- PubMed.gov: Red Meat and Colorectal Cancer: A Critical Summary of Prospective Epidemiologic Studies
- Reuters: Red Meat Diet Linked to Colon Cancer Recurrence
