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Food

Meat

NEWS:

Barbecue lovers may have higher breast cancer risk "Postmenopausal women who like barbecued and smoked meat would be wise to eat plenty of fruit and vegetables too, a new study suggests. Dr. Susan E. Steck of the University of South Carolina in Columbia and her colleagues found that postmenopausal women who consumed the most grilled, barbecued or smoked red meat over their lifetime have a 47 percent increased risk of breast cancer. Big meat-eaters who also skimped on fruit and vegetables had a 74 percent increased risk of the disease. No relationship was detected between recent patterns of meat consumption and breast cancer in postmenopausal women."

Meat can raise your lung cancer risk, too "People who eat a lot of red meat and processed meats have a higher risk of several types of cancer, including lung cancer and colorectal cancer, U.S. researchers reported."

Meats, Sweets May Boost Breast Cancer Risk "A study of older Chinese women suggests that a move toward a Western-style diet -- heavy on meat and sugary foods -- boosts breast cancer risk. Postmenopausal Chinese women who ate a diet that included red meat, starches and sweets were twice as likely to develop breast cancer than those who ate the traditional vegetable-soy-fish diet, according to a study in the July issue of the journal Cancer Epidemiology, Biomarkers & Prevention. "

Methicillin-Resistant Staphylococcus aureus in Meat Products, the Netherlands

Red meat 'ups breast cancer risk' " Older women who ate one 2oz portion a day (57 grams) had a 56% increased risk compared with those who ate none, the British Journal of Cancer reports. And those who ate the most processed meat, such as bacon, sausages, ham or pies, had a 64% greater risk of breast cancer than those who refrained."

Tips to Keeping the Barbecue Cancer-Free " … grilling can create cancer-causing compounds in meat, experts say. Among the compounds are heterocyclic amines (HCAs), which are created when heat acts on amino acids, and creatinine in animal muscle. The longer the cooking time and the higher the heat, the more HCAs, say experts at the University of California, Davis, Cancer Center. That means that barbecuing produces the most HCAs, followed by pan-frying and broiling. Baking, poaching, stir-frying and stewing produce the least HCAs. The UC Davis experts offer the following advice for limiting HCAs: • Before you barbecue meat, partially cook it in the microwave and then throw out the juices that collect in the cooking dish. Finish cooking the meat on the grill. Precooking a hamburger for a few minutes in the microwave reduces HCAs by up to 95 percent. • Flip hamburgers often. Doing so every minute reduces HCAs by up to 100 percent. This is likely because constant flipping keeps internal meat temperatures lower. • Marinate meat before grilling. This can greatly reduce HCAs. For example, one study found that chicken marinated for 40 minutes in a mixture of brown sugar, olive oil, cider vinegar, garlic, mustard, lemon juice and salt cut HCAs by 92 percent to 99 percent. … [more tips available] "

ARTICLES:

JOURNAL ARTICLES:

A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk. (PLoS Med. 2007) “Both red and processed meat intakes were positively associated with cancers of the colorectum and lung; furthermore, red meat intake was associated with an elevated risk for cancers of the esophagus and liver.”

Consumption of animal foods and endometrial cancer risk: a systematic literature review and meta-analysis. (Cancer Causes Control. 2007) "Our meta-analysis, based on case-control data, suggests that meat consumption, particularly red meat, increases endometrial cancer risk. The current literature does not support an association with dairy products, while the evidence is inconsistent for poultry, fish, and eggs. More studies, particularly prospective studies, are needed."

Consumption of different types of meat and the risk of renal cancer: meta-analysis of case-control studies. (Cancer Causes Control. 2007) "CONCLUSIONS: Increased consumption of all meat, red meat, poultry, and processed meat is associated with an increase risk of kidney cancer. Reduction of meat consumption is an important approach to decreasing the incidence of kidney cancer in the general population."

Cooked meat and risk of breast cancer-lifetime versus recent dietary intake. (Epidemiology. 2007) "CONCLUSIONS:: These results support the accumulating evidence that consumption of meats cooked by methods that promote carcinogen formation may increase risk of postmenopausal breast cancer."

Cured Meat Consumption, Lung Function and Chronic Obstructive Pulmonary Disease Among US Adults. (m J Respir Crit Care Med. 2007) "CONCLUSIONS: Frequent cured meat consumption was associated independently with an obstructive pattern of lung function and increased odds of COPD. Additional studies are required to determine if cured meat consumption is a causal risk factor for COPD."

Grilled Meat Consumption and PhIP-DNA Adducts in Prostate Carcinogenesis (Cancer Epidemiology Biomarkers & Prevention 2007) "Our results suggest that dietary interventions targeted at lower consumption of grilled red meats may reduce prostate cancer risk via the PhIP prostate carcinogenic pathway."

Meat and meat-mutagen intake, doneness preference and the risk of colorectal polyps: The tennessee colorectal polyp study. (Int J Cancer. 2007) "This study provides additional support for a positive association of high intake of red meat with colorectal adenomas, and suggests that high intake of meats and meat carcinogens may also be associated with hyperplastic polyps."

Meat consumption and risk of breast cancer in the UK Women's Cohort Study. (Br J Cancer. 2007) "Processed meat showed the strongest HR=1.64 (95% CI: 1.14-2.37) for high consumption compared with none. Women, both pre- and postmenopausal, who consumed the most meat had the highest risk of breast cancer."

Processed meat intake, CYP2A6 activity, and risk of colorectal adenoma. (Carcinogenesis. 2007) "Our results suggest that nitrite and nitrate intake from processed meat intake increases the risk of colorectal adenoma after accounting for HCA and PAH."

Prospective Study of Cured Meats Consumption and Risk of Chronic Obstructive Pulmonary Disease in Men. (Am J Epidemiol. 2007)

Relationship between meat intake and the development of acute coronary syndromes: the CARDIO2000 case-control study. (Eur J Clin Nutr. 2007) "Conclusions:Increased red meat consumption showed a strong positive association with cardiac disease risk, whereas white meat consumption showed less prominent results, after controlling for several potential confounding factors."

Trichinellosis from consumption of wild game meat. (CMAJ. 2007) "Trichinellosis, or trichinosis, is acquired by eating raw or undercooked meat that contains larvae of the tissue-dwelling nematode Trichinella. Historically, pigs were considered to be the main reservoir of Trichinella, but a recent Canadian survey showed no evidence of Trichinella infection in domestic swine populations.1 Wild hosts have been associated with outbreaks of trichinellosis in Canada, including farmed wild boars, bears and walruses. Most outbreaks of trichinellosis in Canada have been due to Trichinella nativa, which is generally found in hosts from Arctic and subarctic regions and is resistant to freezing. Game animals commonly hunted in Canada that may be infected with T. nativa include black bears, grizzly bears, polar bears and walruses."

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