Cancer, Red Meat, and Heart Disease – New Study

A recently published, new study supported by the National Cancer Institute show men and women who eat higher amounts of red meat and processed meat have a higher risk of dying from cancer, heart disease and other causes compared to those who eat less.

More than 500,000 people participated in the study which began in 1995.

The people who ate the most red meat along with the most processed meat showed a higher risk of dying during the study period as well as a higher risk of dying from cancer and heart disease compared to those who ate the least.

Pork was included in the red meat category along with beef, bacon, ham, hamburg, hot dogs, liver, pork sausage, steak and meats in foods such as pizza and lasagna.

White meat included turkey, fish, chicken, chicken mixtures and other meats.

The processed meats were both red or white meat that had been cured, dried or smoked. This includes bacon, cold cuts, etc.

There is no known reason why red meat and processed meat tend to increase risks of heart disease, cancer and other deaths. One theory is the meats are a source of carcinogens formed during cooking. Another explains the iron in the red meat may increase oxidative cell damage, leading to health problems. Lastly, the saturated fat found in meat has been linked with breast and colorectal cancer.

The American Institute for Cancer recommends eating no more than 18 ounces of cooked red meat a week. Research suggests an increase in cancer risk with any amount of processed meat so the Institute recommends avoiding it.

Goodbye pepperoni, hot dogs and bologna.

From now on I’m ordering my meat on the side.