The American Cancer Society (ACS) reports that eating too much meat and not enough fruits and vegetables might increase a person's chance of getting certain esophagus and stomach cancers. In a separate study, researchers found that people who smoke and who also eat meat cooked at high temperatures have an increased risk of colon cancer.
The Risks
Four specific cancers of the esophagus and stomach have increased in recent years. Researchers found that all of these cancers were related to a low-fiber and high-fat intake. Colon cancer has been linked to eating well-done meat and smoking – which up to this point was suspected but not proven. Smoking, of course, is the major cause of lung cancer.
Increased Cancer Risk Factors
Based on research (not to mention common sense), these factors will increase your cancer risk:
- Low intake of fiber
- Low intake of fruits and vegetables
- High intake of animal protein
- High intake of fat
- Cooking meat at high temperatures
- Frying, broiling, barbecuing, and using meat drippings in gravies
- Smoking (increased colon cancer risk)
Decreased Cancer Risk Factors
These suggestions will lower your cancer risk and help ensure good overall health:
- High intake of fiber
- High intake of fruits and vegetables
- High intake of vitamin A and C and folic acid in the diet
- Higher intake of vegetable protein, such as beans
- Not smoking
- Eating smaller meat portions, such as a 3-ounce main dish portion (the size of a deck of cards)
The Bottom Line
Balance your diet. Too much meat, too much meat cooked at high temperatures, and smoking will increase your risk of numerous cancers. Pay attention to your diet and reduce your cancer risk. |
Sources:
1. Red meat consumption may increase colorectal cancer risk. American Society of Radiologic Technicians.
2. Marchand L L, et al. Combined effects of well-done red meat, smoking, and rapid N-acetyltransferase 2 and CYP1A2 phenotypes in increasing colorectal cancer risk, Cancer Epidemiology Biomarkers & Prevention. 10:1259-1266. American Association for Cancer Research.
3. U of M study examines link between grilled meat and cancers. University of Minnesota. |
