High Meat Consumption Linked to Heightened Cancer Risk

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Overall, the researchers found elevated risks for colorectal and lung cancer with high consumption of both meat types along with borderline higher risks for advanced prostate cancer. High red meat intake was also associated with increased risk of esophageal and liver and a borderline increased risk for laryngeal cancer. And high processed meat consumption also was associated with borderline increased risk for bladder cancer and myeloma, a kind of bone cancer.

In addition, both red meat and processed meat consumption were associated with increased pancreatic cancer risk in men, but not women.

And the research team noted an unexpected effect of red meat on endometrial cancer: the more red meat women consumed, the less likely they were to suffer from endometrial cancer.

"Our findings for colorectal cancer are consistent with the recommendations from the recently published World Cancer Research Fund and American Institute for Cancer Research to limit consumption of red meats, such as beef, pork and lamb," said Cross. "Our study also suggests that individuals consuming high quantities of red meat may be at an elevated risk for esophageal, liver and lung cancer."

There are several possible routes by which red and processed meats may contribute to cancer, the NCI researchers said. Meats are a source of saturated fat and iron, both of which have been linked to cancer, and also the source of several compounds that are known to affect cell development, they added.

Cooking at high temperatures might also contribute to cancer risk, Cross added.

"Heterocyclic amines and polycyclic aromatic hydrocarbons are formed when meats are cooked well-done by high temperature cooking methods, such as barbecuing," she said.

The study, published in the December 2007 issue of the online journal PLoS Medicine, brought a mixed response from experts in the field.

"This adds to the body of knowledge that supports recommendations that to reduce the risk of colon cancer, you should reduce your consumption of red and processed meats," said Colleen Doyle, director of nutrition and physical activity for the American Cancer Society. "It also adds to the smaller amount of research tying red and processed meats to other types of cancer risk. The American Cancer Society recommends reducing red and processed meat consumption to reduce the risk of prostate cancer."