A diet high in red meat has long been known to increase the risk of certain health conditions, such as heart disease, stroke, blood clots, obesity and breast cancer. More recent research has begun to investigate the relationship between red meat and cancers of the digestive system, including the esophagus, and findings indicate that red meat may contribute to a heightened risk of esophageal cancer. Red meat is a rich source of protein and minerals, but because of its high content of fat and cholesterol, it should be eaten in moderation.
Esophageal Cancer
Rates of esophageal cancer are higher in the United States than most other countries, and nearly 17,000 new cases of the disease are diagnosed each year, according to the American Cancer Society. Risk factors for esophageal cancer include smoking, heavy drinking and obesity, and the disease is three times more common among men than women. Lifestyle choices, such as limiting alcohol intake and not smoking, can help to lower the risk of developing esophageal cancer.
Red Meat and Esophageal Cancer
Several studies conducted over the past decade point to an association between red meat consumption and increased risk of esophageal cancer. A prospective study published in December 2007 in "PLoS Medicine" examined meat intake in 500,000 people ages 50 to 71 over eight years. The research identified a significantly higher rate of esophageal cancer among those who consumed large amounts of red meat, compared with those who ate it rarely or never. Further analysis using the same data set was published in Marcy 2011 in the "American Journal of Gastroenterology." It confirmed a significant positive association between red meat consumption and esophageal cancer, as well as stomach cancer.
Reasons
Although researchers have identified a relationship between red meat and esophageal cancer, further investigation is required to fully understand why the food contributes to increased risk. As of 2011, it was unclear whether red meat might stimulate carcinogenesis because of its dietary content or because of chemicals released in the process of cooking and preparing. Additionally, because the esophagus is part of the digestive tract, cancer risk may be affected by other processes in the digestive system. The study in the "American Journal of Gastroenterology" noted that among red meat eaters, esophageal cancer was also associated with heterocyclic amine, a chemical produced by cooking red meat at high temperatures.
Considerations
Although red meat poses risks to your health, many of the problems associated with it come from excessive consumption. If you enjoy red meat, it can be part of a healthy diet when eaten in moderation. Lean meats, fish, tofu, nuts and seeds all offer protein and help to form a balanced diet.
References
- American Cancer Society: Esophageal Cancer
- "PLoS Medicine"; A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk; A.J. Cross et al.; December 2007
- "American Journal of Gastroenterology"; Meat Consumption and Risk of Esophageal and Gastric Cancer in a Large Prospective Study; A.J. Cross et al; March 2011
