The Pancreas & The Digestion Of Red Meat

The pancreas is a small, oval-shaped organ that aids in the chemical processes required for digestion. When you consume red meat, the pancreas plays an essential role in helping your body break down proteins and fats into available forms of energy. Recent research suggests that regular red meat consumption may elevate the risk of pancreatic disease, although the exact reasons for increased risk remain unclear.

The Pancreas

A small, but vital part of your digestive system, the pancreas is located behind the stomach. The pancreas manufactures digestive enzymes to break down fat, carbohydrate and protein macronutrients, and turn them into smaller molecules that your body can use. The pancreas also secretes a substance that helps neutralize stomach acid. Further, it generates the hormone insulin, which regulates blood sugar levels.

Red Meat

Distinct from poultry, game and so-called white meats, red meat derives from large mammals, such as cattle, deer and lamb. While red meat offers a rich source of protein, iron, potassium, zinc and B vitamins, it is generally also high in cholesterol and saturated fat. Red meat consumption is associated with an increased risk for a number of health problems, including heart disease, stroke, digestive disorders, and cancers of the colon, esophagus and pancreas.

Red Meat Digestion and the Pancreas

The pancreas plays an important role in the digestion of red meat. When red meat reaches the stomach, a series of neural and chemical processes take place to signal the pancreas to begin producing digestive juices that facilitate metabolic activity. After red meat passes through the stomach, it moves into the intestinal tract, at which point the pancreas generates enzymes that allows nutrients to pass through the intestinal lining and into the bloodstream.

Red Meat and Pancreatic Disease

Research suggests that red meat consumption may imperil the health and functioning of the pancreas. A study published in October 2005 in the "Journal of the National Cancer Institute" calls attention to a strong association between pancreatic cancer and red meat consumption. Drawing on data from the Multiethnic Cohort Study, which tracked nutritional information for 190,545 people over seven years, the investigators found that those who ate red meat most frequently experienced a 50 percent greater risk for developing pancreatic cancer than those who consumed red meat infrequently or not at all. The researchers speculate that the heightened cancer risk is not related to the fat content of red meat. Rather, they hypothesize that the methods with which meat is prepared affect digestive processes and contribute to carcinogenesis.

Caution

Pancreatic cancer is rare; however, it is difficult to detect and generally has a poor diagnosis. Although there is no proven way to prevent pancreatic cancer, you can reduce your risk by cutting back on red meat consumption and including more fruits and vegetables in your daily diet.