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Food

Meat

NEWS:

Charred Meat May Increase Risk Of Pancreatic Cancer “Over the course of nine years, researchers identified 208 cases of pancreatic cancer. Preferences for high temperature cooked meat were generally linked with an increased risk; subjects who preferred very well done steak were almost 60 percent as likely to get pancreatic cancer as compared to those who ate steak less well done or did not eat steak. When overall consumption and doneness preferences were used to estimate the meat-derived carcinogen intake for subjects, those with highest intake had 70 percent higher risk than those with the lowest intake.”

Diet High in Red Meat Tied to Early Age-Related Macular Degeneration

Excessive meat and dairy may harm sperm quality “Men who eat lots of processed meat and full-fat dairy may have poorer quality sperm than those who eat more fruit, vegetables and low-fat diary, a small study suggests. The study included 61 Spanish men visiting a fertility clinic. Half of the men had poor semen quality and generally had a higher intake of processed meat and high-fat dairy than did the 31men with normal sperm counts. The men with higher-quality sperm tended to consume more fruits, vegetables and skim milk. The findings, reported in the journal Fertility and Sterility, do not prove that these foods contribute to or protect against sperm abnormalities.“

Meat intake not linked to breast cancer “A large study has found no link between eating meat -- total meat, red meat, processed meat, or meat cooked at high temperatures -- and the risk of breast cancer in older women. Some studies have found that women who eat a lot of red and processed meat are more likely to develop breast cancer than other women; but other studies have found no such link. Saturated fat, found mainly in animal products, has been tied to higher breast cancer risk in some studies, but not in others. … According to the investigators, breast cancer risk was not associated with intake of total meat, red meat, white meat, processed meat, or meat cooked at high temperatures, or level of doneness of the meat.”

Red and Processed Meat Intake Linked to Mortality

Safety of Beef Processing Method Is Questioned “Eight years ago, federal officials were struggling to remove potentially deadly E. coli from hamburgers when an entrepreneurial company from South Dakota came up with a novel idea: injecting beef with ammonia. … With the U.S.D.A.’s stamp of approval, the company’s processed beef has become a mainstay in America’s hamburgers. McDonald’s, Burger King and other fast-food giants use it as a component in ground beef, as do grocery chains. The federal school lunch program used an estimated 5.5 million pounds of the processed beef last year alone. But government and industry records obtained by The New York Times show that in testing for the school lunch program, E. coli and salmonella pathogens have been found dozens of times in Beef Products meat, challenging claims by the company and the U.S.D.A. about the effectiveness of the treatment.”

Study: Lots of red meat increases mortality risk “Over 10 years, eating the equivalent of a quarter-pound hamburger daily gave men in the study a 22 percent higher risk of dying of cancer and a 27 percent higher risk of dying of heart disease. That's compared to those who ate the least red meat, just 5 ounces per week. Women who ate large amounts of red meat had a 20 percent higher risk of dying of cancer and a 50 percent higher risk of dying of heart disease than women who ate less. For processed meats, the increased risks for large quantities were slightly lower overall than for red meat. The researchers compared deaths in the people with the highest intakes to deaths in people with the lowest to calculate the increased risk. People whose diets contained more white meat like chicken and fish had lower risks of death.”

ARTICLES:

Can Bacon Be Part of a Healthy Diet?

JOURNAL ARTICLES:

A prospective study of meat, cooking methods, meat mutagens, heme iron, and lung cancer risks. (Am J Clin Nutr. 2009) “CONCLUSION: We observed a moderate association between meat consumption and lung carcinoma, which might be explained by heme iron intake, high-temperature cooking, and associated mutagens.”

Dietary meat intake in relation to colorectal adenoma in asymptomatic women. (Am J Gastroenterol. 2009) “CONCLUSIONS: In asymptomatic women undergoing colonoscopy, colorectal adenomas were associated with high intake of red meat, pan-fried meat, and the HCA MeIQx. Other meat-related exposures require further investigation.”

Meat and Meat-related Compounds and Risk of Prostate Cancer in a Large Prospective Cohort Study in the United States. (Am J Epidemiol. 2009) “Red and processed meat may be positively associated with prostate cancer via mechanisms involving heme iron, nitrite/nitrate, grilling/barbecuing, and benzo[a]pyrene.”

Meat consumption and cancer risk: a case-control study in Uruguay. (Asian Pac J Cancer Prev. 2009) “CONCLUSION: Our results confirm earlier findings of increased risk of digestive tract cancers, but suggest that meat consumption also increases the risk of several other cancers.”

Meat consumption is associated with obesity and central obesity among US adults. (Int J Obes (Lond). 2009) “Conclusions:These US national cross-sectional data show positive associations between MC and risk for obesity and central obesity.”

Meat Intake and Mortality (Arch Intern Med. 2009) “Red and processed meat intakes, as well as a high-risk meat diet, were associated with a modest increase in risk of total mortality, cancer, and CVD mortality in both men and women. In contrast, high white meat intake and a low-risk meat diet was associated with a small decrease in total and cancer mortality. These results complement the recommendations by the American Institute for Cancer Research and the World Cancer Research Fund to reduce red and processed meat intake to decrease cancer incidence.31 Future research should investigate the relation between subtypes of meat and specific causes of mortality.”

Meat intake, meat mutagens and risk of lung cancer in Uruguayan men. (Cancer Causes Control. 2009) “CONCLUSIONS: This study suggests that red and processed meat and meat mutagens may play a role in the etiology of lung cancer.”

Microwave oven heating for inactivation of Listeria monocytogenes on frankfurters before consumption. (J Food Sci. 2009)

Red Meat and Chicken Consumption and Its Association With Age-related Macular Degeneration (American Journal of Epidemiology 2009) “Higher red meat intake was positively associated with early AMD; the odds ratio for consumption of red meat 10 times/week versus <5 times/week was 1.47 (95% confidence interval: 1.21, 1.79; P-trend < 0.001). Similar trends toward increasing prevalence of early AMD were seen with higher intakes of fresh and processed red meat. Conversely, consumption of chicken 3.5 times/week versus <1.5 times/week was inversely associated with late AMD (odds ratio = 0.43, 95% confidence interval: 0.20, 0.91; P-trend = 0.007). These results suggest that different meats may differently affect AMD risk and may be a target for lifestyle modification.”

WebMD examines the health dangers and benefits of eating red meat.

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