Health for life

Researchers publishingin the British Journal of Cancer have determined that processed meat consumption increases the risk of developing one of the most deadly forms of pancreatic cancer by nineteen percent in men and women. In addition, the same study found that a diet high in red meat can lead to increased risk of the disease in men. Eating the equivalent of one sausage or two strips of bacon each day was found to jump the risk of developing pancreatic cancer in this prospective meta-analysis study, compared to those who consumed no meat.

A diet of just over four ounces of red meat eaten daily increased the risk of pancreatic cancerin men by close to thirty percent. Health-minded individuals wishing to limit their risk for developing pancreatic cancer will want to eliminate processed meats and severely limit red meat consumption.

The lifetime risk of developing pancreatic cancer in western cultures is 1 in 79 for women and 1 in 77 for men, compared to smoking which increases the risk by 74%. Any habit that increases the risk of developing this form of the disease that defies early diagnosis and carries a dismal five-year survival rate less than five percent is unacceptable.

British researchers conducted a meta-analysis of eleven significant studies involving more than 6,000 individuals with pancreatic cancer. The scientist’s compiled details on the consumption of processed and red meats for the study subjects across all studies considered, and then analyzed to determine the impact on disease genesis and prognosis. The study leader, Professor Susanna Larsson noted “Pancreatic cancer has poor survival rates. So as well as diagnosing it early, it’s important to understand what can increase the risk of this disease.”

Researchers found that process meats contain a high level of nitrites and N-nitroso compounds used to preserve the meat and provide flavor. The positive association between processed meat consumption and risk of pancreatic cancer increases as the compounds pass from the bloodstream to the pancreas where they are known to be carcinogenic. In a similar fashion, humans are exposed to N-nitroso compounds via cigarette smoking, an established risk factor for pancreatic cancer. The study suggests that the risk of developing pancreatic cancer is greatly increased with a diet of processed meats and smoking.

Interestingly, the study did not find that eating red meat increased pancreatic cancer risk in women. The authors believe this is because women eat less red meat than men, and there is a tolerance level exceeded by men and not women. Similar studies have shown that heterocyclic amines form when red meat is cooked using high-temperature methods such as pan frying or grilling directly over an open flame, dramatically increasing pancreatic cancer risk.

Health-minded individuals are well advised to avoid all processed meats (sausage, bacon and luncheon meats). The study researchers concluded“The jury is still out as to whether meat is a definite risk factor for pancreatic cancer and more large studies are needed to confirm this. But this new analysis suggests processed meat may be playing a role.”

Prostate cancer is the most common non-skin cancer and second most common cause of cancer related death in men in the United States. Nearly one in five men will develop the disease during their lifetime. While known risk factors for prostate cancer include age, family history and ethnicity, new research demonstrates that increased consumption of ground beef or processed meat is positively associated with aggressive prostate cancer, according to a study publishedin the journal PLoS ONE.

Researchers found a strong correlation between well cooked, grilled or barbequed red meat and processed meats and the development of prostate cancer. Health-minded individuals will want to severely limit and review cooking methods for red and processed meat consumption to limit this prostate cancer risk factor.

The result of a study conducted at the University of California, San Francisco (UCSF), offers solid evidence of a link between aggressive prostate cancer and meat consumption. Scientists found prostate cancergrowth is driven largely by consumption of grilled or barbecued red meat, especially when it is well-done. Senior study author, Dr. John Witte set out to explain the result of prior studies and establish a scientific basis for increased prostate cancer risk with red and processed meat consumption.

Researchers used a cohort of 470 men with aggressive prostate cancer and contrasted against 512 matched controls that did not have prostate cancer. All the men completed questionnaires that enabled the researchers to assess not only their meat intake for the previous 12 months, but also the type of meat and how it had been prepared. Researchers placed special emphasis on the "doneness level", ranging from rare to well-done.

The study authors used pre-established levels of carcinogens from the National Cancer Institutes CHARRED database which contains the mutagen content for each type of meat by cooking method and doneness. Compiling the data obtained from the participants allowed the researchers to determine the consumption levels of chemicals that have the potential to transform into cancer-causing compounds including heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). The study established the following conclusions:

Dr. Witte and his team were able to make a conclusive link between well cooked and processed meats and incidence of prostate cancer. Of particular importance was the degree of cooking and use of high heat cooking methods that add carcinogens to the surface of the meat. Most health-conscious people avoid regular meat consumption. This study provides further evidence that limiting or eliminating meat from the diet and utilizing proper cooking practices for all types of food can help prevent prostate cancer and many chronic illnesses.