Large Study Links Red, Processed Meat to Certain Cancers

People who eat a batch of reddish and processed meats have got a higher hazard of developing respective types of cancer, including lung malignant neoplastic disease and colorectal cancer, according to a new survey from the National Cancer Institute.

For the study, research workers examined information from a big U.S. diet and wellness study, which began in 1995 and involved 500,000 work force and women ages 50-71.

The research was conducted by Amanda Cross and co-workers at the National Cancer Institute and is published in the up-to-the-minute issue of PLoS Medicine.

This is what the survey found.

People who ate the most reddish were 25 percentage more likely to be diagnosed with bowel, liver, lung and esophageal malignant neoplastic disease during the eight-year study, compared to those who consumed little amounts of this type of meat.

The research workers also establish that people who ate the most processed meats, including bacon, jambon and luncheon meat, had a 20 percentage higher hazard of colorectal malignant neoplastic disease and a 16 percentage higher hazard of lung cancer.

Researchers state 1 in 10 colorectal and 1 in 10 lung malignant neoplastic diseases could be avoided if people reduced their reddish and processed meat consumption to very low amounts.

Most of the survey participants were non-Hispanic achromatic males and females, so these determinations may not use to people with different familial backgrounds, the writers said. But the determinations add to the grounds that proposes that decreased ingestion of reddish and processed meats could cut down the relative incidence of respective types of cancer. The American Cancer Society, for example, have warned for more than than a decennary of a connexion between reddish meat and colon cancer.