Red Meat Linked To Cancer Risk

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Red meat 'linked to cancer risk'

A major study has found fresh evidence of a link between red and processed meat and bowel cancer, scientists say.

The European Prospective Investigation into Cancer and Nutrition (EPIC) looked at the dietary habits of over 500,000 people across Europe over 10 years.

Bowel cancer risk was a third higher for those who regularly ate over two 80g portions of red or processed meat a day, compared to less than one a week.

EPIC's study is reported in the Journal of the National Cancer Institute.

BOWEL CANCER RISK

There are 17 cases per 10,000 50-year-olds a year among the group eating more than two portions of red meat a day

There are 12 cases per 10,000 50-year-olds a year among the group eating less than one portion of red meat a week

On average, people eat 95g of red meat a day

A sausage for breakfast, a ham sandwich for lunch and a steak in the evening would add up to 205g of meat

Since it began, 1,330 people have developed bowel cancer.

The study also found a low fibre diet increased the risk of bowel cancer.

Eating poultry had no impact but the risk for people who ate one portion or more of fish every other day was nearly a third lower than those who ate fish less than once a week.

Strong evidence

Lead researcher Professor Sheila Bingham, of the MRC Dunn Human Nutrition Unit in Cambridge, said: "People have suspected for some time that high levels of red and processed meat increase risk of bowel cancer, but this is one of the largest studies worldwide and the first from Europe of this type to show a strong relationship."

Professor Bingham said there were several theories about why red meat should increase the risk of bowel cancer.

She believes the most likely explanation is that compounds called haemoglobin and myoglobin, which are found in red meat, trigger a process called nitrosation in the gut, which leads to the formation of carcinogenic compounds.

Alternatively, the problem might be caused by compounds called heterocyclic amines, carcinogenic compounds created in the cooking process.

However, these compounds are also found in poultry, which has not been linked to an increased cancer risk.

Professor Tim Key, of the charity Cancer Research UK, said: "This study strengthens evidence that bowel cancer risk can be cut by increasing fibre in the diet and reducing consumption of red and processed meat."

The researchers defined red meat as beef, lamb, pork and veal.

Processed meat was mostly pork and beef that were preserved by methods other than freezing. They include ham, bacon, sausages, liver pate, salami, tinned meat, luncheon meat and corned beef.

The Meat and Livestock Commission (MLC) said people in Britain ate well below the 160g per day consumption levels that were used to class high intake in the study.

Mike Attenborough, MLC technical director, said: "Once again this points towards the need for moderation and balance in what we eat."

The study was funded by the Medical Research Council, Cancer Research UK and the International Agency for Research on Cancer