Red meats, which include beef, pork and ham, grace many American dinner tables each night. Studies that question whether red meat could cause colon cancer have given many a meat eater pause. Like many medical theories, the exact connection between red meat consumption and the development of colon cancer has yet to be definitely established.
Origins of Colon Cancer
Colon cancer develops when polyps, small fleshy growths that develop in the intestine walls become cancerous. Polyps occur in 30 to 50 percent of adults, nurse practitioner, Anne Charette, of Tufts University reports on Up To Date. Polyps grow slowly; it takes about 10 years for a polyp to become cancerous. Larger polyps are more likely to turn cancerous. Removing polyps during a colonoscopy prevents them from becoming cancerous.
Possible Causes
Several ideas as to the connection between colon cancer and red meat have been proposed. Cooking meat at high temperatures causes heterocyclic amines to form, which may increase cancer risk, The Harvard Medical School Family Health Guide states. However, chicken cooked at high temperatures also contains HCA. Nitrates in processed meats, which convert to carcinogenic nitrosamines have also been implicated as a possible cause of colon cancer. An English study found that eating 14 oz. of beef per day for between two and three weeks increased the amounts of cancer causing N-nitroso compounds, or NOCs in the stool, the Harvard Medical School Family Health Guide reports. Red meats also contain large amounts of saturated fat, which may contribute to an increased cancer risk.
Study Results
Lead author, Rashmi Sinha, Ph.D., of the National Cancer Institute reported in the March 23, 2009 issue of the "Archives of Internal Medicine" on an NCI study that followed half a million people between the ages of 50 and 74 for 10 years. The study found that people who ate more red meat had higher rates of colorectal cancer.
Other Risk Factors
Eating red meat is not the only potential risk factor for colon cancer. Other risk factors include age greater than 50, African American ethnic background, obesity, smoking, high fat or low fiber diet and inactivity also increase your risk of developing colon cancer, according to the MayoClinic website.
Recommendations
Restricting your red meat intake to two 4 oz. portions a week, choosing lean meats and not overcooking may decrease your risk of colon cancer, the Harvard Medical School Family Health Guide recommends.
