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Cancer
Processed And Red Meat Increases The Risk Of Total Mortality
Date: 13/05/09
Summer is here and most of us have plans for a barbeque outside and let’s face it, few things are as inviting as the smell of sizzling steaks and sausages on an open fire. But before you start marinating those chops and ribs, take a look at the latest study of the National Cancer Institute in the US.
The study has found that diets high in red meat and in processed meat shorten life span not just from cancer and heart disease but from Alzheimer's, stomach ulcers and an array of other conditions as well.
What are the stakes?
For the study, the researchers looked at what more than a half-million people, ages 50 to 71, were eating over the span of a decade. Participants tended to be white and educated with fewer smokers and more vegetable-and-fruit eaters than in the general population. Those in the top fifth of red meat eaters (daily intake of 62.5 grams per 1000 calories) were far more likely to die than those in the bottom fifth, who ate 22.6 grams per 1000 calories.
Men and women eating the highest amount of red meat were found to have a 31 per cent and 36 per cent, respectively, higher risk of dying from any cause than those eating the least amount.
The study found that women eating the most processed meat were 25 per cent more likely to die early than those eating the least processed meat, while men had a 16 per cent increased risk.
Causes of death for those in the study included diabetes, Alzheimer's disease, ulcers, pneumonia, influenza, liver disease, tuberculosis, chronic obstructive pulmonary disease and more.
Cancer deaths were also more likely among those eating the most red meat: 22 per cent higher for men, 20 per cent for women. The risk for death from cancer increased 12 per cent for men and 11 per cent for women who ate the greatest amount of processed meat.
Last year, US National Cancer Institute researchers reported that a quarter-pound hamburger or a small pork chop eaten daily could put you at increased risk for a variety of cancers.
Similarly, the risk of dying from cardiovascular disease was higher by 27 per cent for men and 50 per cent for women; for processed red meat, the risk was 9 per cent higher for men and 38 per cent higher for women.
Lead researcher of the study Dr. Rashmi Sinha said: ‘The consumption of red meat was associated with a modest increase in total mortality’ and added that the findings of the study echoes the findings of the American Institute for Cancer Research, and the World Cancer Research Fund and the American Cancer Society, which recommend limiting the consumption of red meat.
In comparison, substituting red meat for white was just as good as avoiding meat altogether, the researchers found. In fact, those who had a largely white-meat diet reduced their chances of dying from any disease.
The bigger picture
Dr. Jay Brooks, chairman of haematology/oncology at Ochsner Health System in Baton Rouge, described the study's findings as ‘provocative.’
But there is a bigger picture to all of this, as Dr. Brooks said: "The question is how much of it is the meat and how much is the extra calories... Calories per se are a strong determinant for death from cancer and heart disease. This should make us think about our calorie intake."
As one would expect the American Meat Institute objected to the conclusion and said that the study relied on "notoriously unreliable self-reporting about what was eaten in the preceding five years. This imprecise approach is like relying on consumers' personal characterization of their driving habits in prior years in determining their likelihood of having an accident in the future."
Meat contains many carcinogens as well as saturated fat, which might explain the increased mortality risk as indicated by the latest study.
But meat is also an excellent source of zinc, iron, B12 and other essential vitamins and minerals, so what are we to make of this.
Striking the balance
I guess it brings us back to the old rule of thumb: Eat a balanced diet that includes lean meat. In this way, you get a wide array of nutrients from many different sources.
So the next time you do your grocery shopping choose fish, poultry or beans instead of beef, pork and lamb and choose leaner cuts of meat. When preparing your meat at home try baking, broiling or poaching meat rather than frying or chargrilling it.
Sources:
‘Too much red meat may shorten life span’, By Amanda Gardner, published online, 23.03.09, goodguide.com
‘Major study finds that red meat may shorten life span’ published online 25.03.09, www.nlm.nih.gov
‘Red and processed meats lower life expectancy’ published online 25.03.09, wddty.com
Back to topThe study has found that diets high in red meat and in processed meat shorten life span not just from cancer and heart disease but from Alzheimer's, stomach ulcers and an array of other conditions as well.
What are the stakes?
For the study, the researchers looked at what more than a half-million people, ages 50 to 71, were eating over the span of a decade. Participants tended to be white and educated with fewer smokers and more vegetable-and-fruit eaters than in the general population. Those in the top fifth of red meat eaters (daily intake of 62.5 grams per 1000 calories) were far more likely to die than those in the bottom fifth, who ate 22.6 grams per 1000 calories.
Men and women eating the highest amount of red meat were found to have a 31 per cent and 36 per cent, respectively, higher risk of dying from any cause than those eating the least amount.
The study found that women eating the most processed meat were 25 per cent more likely to die early than those eating the least processed meat, while men had a 16 per cent increased risk.
Causes of death for those in the study included diabetes, Alzheimer's disease, ulcers, pneumonia, influenza, liver disease, tuberculosis, chronic obstructive pulmonary disease and more.
Cancer deaths were also more likely among those eating the most red meat: 22 per cent higher for men, 20 per cent for women. The risk for death from cancer increased 12 per cent for men and 11 per cent for women who ate the greatest amount of processed meat.
Last year, US National Cancer Institute researchers reported that a quarter-pound hamburger or a small pork chop eaten daily could put you at increased risk for a variety of cancers.
Similarly, the risk of dying from cardiovascular disease was higher by 27 per cent for men and 50 per cent for women; for processed red meat, the risk was 9 per cent higher for men and 38 per cent higher for women.
Lead researcher of the study Dr. Rashmi Sinha said: ‘The consumption of red meat was associated with a modest increase in total mortality’ and added that the findings of the study echoes the findings of the American Institute for Cancer Research, and the World Cancer Research Fund and the American Cancer Society, which recommend limiting the consumption of red meat.
In comparison, substituting red meat for white was just as good as avoiding meat altogether, the researchers found. In fact, those who had a largely white-meat diet reduced their chances of dying from any disease.
The bigger picture
Dr. Jay Brooks, chairman of haematology/oncology at Ochsner Health System in Baton Rouge, described the study's findings as ‘provocative.’
But there is a bigger picture to all of this, as Dr. Brooks said: "The question is how much of it is the meat and how much is the extra calories... Calories per se are a strong determinant for death from cancer and heart disease. This should make us think about our calorie intake."
As one would expect the American Meat Institute objected to the conclusion and said that the study relied on "notoriously unreliable self-reporting about what was eaten in the preceding five years. This imprecise approach is like relying on consumers' personal characterization of their driving habits in prior years in determining their likelihood of having an accident in the future."
Meat contains many carcinogens as well as saturated fat, which might explain the increased mortality risk as indicated by the latest study.
But meat is also an excellent source of zinc, iron, B12 and other essential vitamins and minerals, so what are we to make of this.
Striking the balance
I guess it brings us back to the old rule of thumb: Eat a balanced diet that includes lean meat. In this way, you get a wide array of nutrients from many different sources.
So the next time you do your grocery shopping choose fish, poultry or beans instead of beef, pork and lamb and choose leaner cuts of meat. When preparing your meat at home try baking, broiling or poaching meat rather than frying or chargrilling it.
Sources:
‘Too much red meat may shorten life span’, By Amanda Gardner, published online, 23.03.09, goodguide.com
‘Major study finds that red meat may shorten life span’ published online 25.03.09, www.nlm.nih.gov
‘Red and processed meats lower life expectancy’ published online 25.03.09, wddty.com
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