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Re: Sausages kill!!
Quote:
Holly78
AMF - I know exactly what you mean. I hate the idea that skinny automatically=healthy. I would probably look 'better' in society's eyes for losing some weight (BTW I am 5'6" and size 10-12 so not exactly overweight) but I would much rather be fit and healthy than thin. Emzy - your work colleagues are heading for early heart disease/heart attacks in their fifties. :(
I am the youngest in my department by almost 25 years. These guys are already in their fifties etc....There is one guy and he is into body building and since I showed him some raw body building videos online he is eating shitloads of raw veg...unfortunately with cooked chicken and fish...but hey that is better than the shit the others are eating.
AMF - I've smoked for 23 years (from the womb), only just given up, only just started at the gym and I'd kick their arses in a health check so goodness knows what you would be capable of.
Sluggie - Another middle class journalist who is out of touch with what the majority i.e the working class understand about diet and nutrition.
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Fast food chicken contains cancer-causing chemicals (breast, colon, prostate)
Quote:
Samples of grilled chicken from each restaurant were tested and found to contain PhIPm, a compound from a group of carcinogenic compounds called heterocyclic amines (HCAs), which are often found in grilled meat, according to the press release. It adds that the federal government officially recognized HCA as a carcinogen in 2005, and PhIPm specifically has been named on the California governor's list of chemicals known to cause cancer for more than ten years.
More here.
Edit - here's another link about the same (and some related) topic(s):
Grilled chicken contains cancer-causing compounds
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Red Meat 'Raises Risk of All Kinds of Death'
http://uk.news.yahoo.com/22/20090324...h-41a8b2f.html
People who eat the most red meat and the most processed meat have the highest overall risk of death from all causes, including heart disease and cancer, U.S. researchers reported on Monday.
The National Cancer Institute study is one of the largest to look at the highly controversial and emotive issue of whether eating meat is indeed bad for health.
Rashmi Sinha and colleagues looked at the records of more than 500,000 people aged 50 to 71 who filled out questionnaires on their diet and other health habits.
Even when other factors were accounted for -- eating fresh fruits and vegetables, smoking, exercise, obesity -- the heaviest meat-eaters were more likely to die over the next 10 years than the people who ate the least amount of meat.
"Red and processed meat intakes were associated with modest increases in total mortality, cancer mortality, and cardiovascular disease mortality," Sinha and colleagues wrote in the Archives of Internal Medicine.
They divided the volunteers into five groups, called quintiles. Between 1995 and 2005, 47,976 men and 23,276 women died.
The quintile who ate the most red meat had a higher risk for overall death, death from heart disease and cancer than the men and women who ate the least red meat.
The researchers said thousands of deaths could be prevented if people simply ate less meat.
"For overall mortality, 11 percent of deaths in men and 16 percent of deaths in women could be prevented if people decreased their red meat consumption to the level of intake in the first quintile," Sinha's team wrote.
HELPING THE ENVIRONMENT
Many studies have shown that people who eat less meat are healthier in many ways, and Sinha's team noted that meat contains several cancer-causing chemicals, as well as the unhealthiest forms of fat.
The U.S. government now recommends a "plant-based diet" that stresses fruits, vegetables and whole grains.
Barry Popkin, an expert in nutrition and economics at the University of North Carolina, said the study was unusually thorough and careful.
Eating less meat has other benefits, he said, and governments should start promoting this. For instance, farming animals for meat causes greenhouse gas emissions that warm the atmosphere and uses fresh water in excess, he said.
"I was pretty surprised when I checked back and went through the data on emissions from animal food and livestock," Popkin said in a telephone interview.
"I didn't expect it to be more than cars."
Cancer experts said the study fit in with what is known from other research.
"This large study provides further evidence to support the recommendations by groups such as the World Cancer Research Fund in demonstrating an association between a high consumption of red and processed meats and a increase risk of death from cancer," said Ian Olver, Chief Executive Officer of Cancer Council Australia.
The meat industry denounced the study as flawed.
But American Meat Institute executive president, James Hodges, said: "Meat products are part of a healthy, balanced diet and studies show they actually provide a sense of satisfaction and fullness that can help with weight control. Proper body weight contributes to good health overall."
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Re: Red Meat 'Raises Risk of All Kinds of Death'
I am killing myself with laughter here. :)
"....satisfaction and fullness... can help with weight control.... contributes to good health overall...."
Seriously? Is that the best he can do? Apparently so! :D Bad for animals, bad for people, bad for the world.... welcome to the future... it's vegan green. :)
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Well what do they expect from eating a dead animal :eek:
I read in the metro today that red meat was bad and people should eat chicken instead !!
*is speechless*
All they care about is their health, they don't care about the animals :sad:
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Quote:
Gorilla
People who eat the most red meat and the most processed meat have the highest overall risk of death from all causes
Er....I would have thought that a human being's "risk of death" is 100% anyway?
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Quote:
rianaelf
I read in the metro today that red meat was bad and people should eat chicken instead !!
That's actually from the same study.
The overall conclusion being drawn, appeared to be that one should eat a small amount of meat.
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Re: Red Meat 'Raises Risk of All Kinds of Death'
All causes? Even getting struck by lightening?
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Quote:
jimmeh
Er....I would have thought that a human being's "risk of death" is 100% anyway?
I'm glad you said that! I was trying not to be forum pedant again :o
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Quote:
harpy
I'm glad you said that! I was trying not to be forum pedant again :o
Interesting study, bad journalism :D
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Quote:
Gorilla
The meat industry denounced the study as flawed.
But American Meat Institute executive president, James Hodges, said: "Meat products are part of a healthy, balanced diet and studies show they actually provide a sense of satisfaction and fullness that can help with weight control. Proper body weight contributes to good health overall."
They are sounding more and more like the tobacco industry to me.
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Re: Red Meat 'Raises Risk of All Kinds of Death'
I am sorry, but this is not supporting evidence for veganism, folks. If red meat is bad for your health, fish and turkey are supposedly good for it. Not helpful!
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Quote:
Risker
All causes? Even getting struck by lightening?
if you're going to get pedantic at least spell your response correctly (it's 'lightning' btw) :p
i just thought it was a better article to post than the one i (and Rianaelf) read saying that people should eat chicken instead of red meat :rolleyes:
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Quote:
Sarabi
I am sorry, but this is not supporting evidence for veganism, folks. If red meat is bad for your health, fish and turkey are supposedly good for it. Not helpful!
are you saying i shouldn't have posted it?
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Re: Red Meat 'Raises Risk of All Kinds of Death'
Quote:
Sarabi
I am sorry, but this is not supporting evidence for veganism, folks. If red meat is bad for your health, fish and turkey are supposedly good for it. Not helpful!
No one said it was. Are we only allowed to talk about things that are purely pro vegan on this forum? Have the rules changed?
Keeping track of the studies in the media is interesting I think.
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Re: Red Meat 'Raises Risk of All Kinds of Death'
I for one am glad you did post it Gorilla - I'm interested in reading that sort of stuff, whether it supports veganism or not. The truth will set us free, eventually :D
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Re: Red Meat 'Raises Risk of All Kinds of Death'
it's another arrow in our quiver I say. Another bit of evidence (whether or not the study is worth it's salt is another matter) for an aspect of omni living being bad for their health and the environment.
now off I go for some yummy vegan food
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Re: Red Meat 'Raises Risk of All Kinds of Death'
It caught the attention of one of my workmates anyway who forwarded a link to me and a couple of other workmates with the title 'Maybe Jenny is on to something'. He was only half serious and I very much doubt he'll stop eating meat but I'm sure it all helps on some level...
(I'm Jenny by the way - otherwise the post might not make sense!)
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Re: Red Meat 'Raises Risk of All Kinds of Death'
As for me I know that being a vegan has prevented me from being hit by cars and attacked by mountain lions countless times. Oh the benefits I reap from my dietary choices!
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Another cancer study
Or rather, more findings from one of the ones that we already know about - EPIC.
http://news.bbc.co.uk/1/hi/health/8127215.stm
http://www.telegraph.co.uk/health/he...cientists.html
...and a lot more reports if you Google.
Interestingly fish-eaters don't do as well as vegetarians in some areas. They don't seem to report vegans separately, at least not in the articles I've looked at so far.
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Re: Another cancer study
They probably don't know the difference. lol
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Re: Another cancer study
The papers may not, but the EPIC people certainly do! http://www.epic-oxford.org/?q=vegans
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Re: Another cancer study
It would be interesting to find out the rates of cancer among vegans
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Re: Another cancer study
You can read the whole journal article here free:
http://www.nature.com/bjc/journal/v1.../6605098a.html
There is not much about vegans though there is a bit that says "The role of diet in the aetiology of prostate cancer is poorly understood; there is some evidence that high intakes of dairy products might be associated with an increase in risk (Chan et al, 2005), but to explore this hypothesis further in our data we would need to examine the cancer rates among vegans, among whom there are currently too few cancers to be informative."
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Re: Another cancer study
Quote:
harpy
we would need to examine the cancer rates among vegans, among whom there are currently too few cancers to be informative."
That's quite interesting in itself!
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Re: Another cancer study
it's probably more to do with the fact that there are relatively few vegans about, than vegans not getting cancer.
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Re: Another cancer study
I'm sure they could recruit enough vegans to do a study - I'd volunteer :)
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Re: Another cancer study
Quote:
harpy
You can read the whole journal article here free:
http://www.nature.com/bjc/journal/v1.../6605098a.html
There is not much about vegans though there is a bit that says "The role of diet in the aetiology of prostate cancer is poorly understood; there is some evidence that high intakes of dairy products might be associated with an increase in risk (Chan et al, 2005), but to explore this hypothesis further in our data we would need to examine the cancer rates among vegans, among whom there are currently too few cancers to be informative."
The thing with prostate cancer is that every male will get it if he lives long enough.
There does seem to be evidence of, not so much a vegetarian diet but a diet with plenty of vegetables, helping to delay the onset of this disease!
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Consumption of Smoked and Cured Meat Linked to Leukemia
Consumption of Smoked and Cured Meat Linked to Leukemia
February 6. 2009
Quote:
A new study shows that consumption of cured and smoked meat and fish is correlated to the risk of leukemia, the most common form of cancer in children, while higher consumption of vegetables and bean-curd is associated with reduced risk. This population-based study in Taiwan compared 145 acute leukemia cases to 370 matched controls, ages 2 to 20 years old. A suggested reason for the increased risk is the formation of carcinogenic N-nitroso compounds in the stomach upon consumption of smoked and cured meats.
Study/Research Reference: Liu C, Hsu Y, Wu M, et al. Cured meat, vegetables, and bean-curd foods in relation to childhood acute leukemia risk: A population based case-control study. BMC Cancer 2009;9:15. doi:10.1186/1471-2407-9-15.
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Meat Consumption Increases Risk of Breast Cancer
Meat Consumption Increases Risk of Breast Cancer
January 9 2008
Quote:
A substudy of the Diet, Cancer and Health study, a prospective cohort study established to evaluate the role of diet and cancer among 24,697 postmenopausal Danish women, was set up to evaluate the relationship between meat consumption and risk of breast cancer. This nested study looked at 378 women who developed breast cancer and matched them to controls who did not develop breast cancer.
A higher intake of meat (red meat, poultry, fish, and processed meat) was associated with a significantly higher breast cancer incidence rate. Every 25 gram increase in consumption of total meat, red meat, and processed meat led to a 9, 15, and 23 percent increase in risk of breast cancer, respectively. However, the degree of risk may depend on genetics. Certain genes activate the carcinogens (heterocyclic amines) found in cooked meat. The study showed women with genes that rapidly activate these carcinogens are at particular risk of breast cancer if they eat meat.
Study/Research Reference: Egeberg R, Olsen A, Autrup H, et al. Meat consumption, N-acetyl transferase 1 and 2 polymorphism and risk of breast cancer in Danish postmenopausal women. Eur J Canc Prev. 2008;17:39-47.
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Re: Bacon & Skinless Chicken Associated With Bladder Cancer
Extensive coverage of study linking meat consumption (in large quantities and/or "well-done") to increased risk of bladder cancer, e.g.
http://news.bbc.co.uk/1/hi/health/8629358.stm
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Red meat and liver cancer
High Meat Consumption Linked to Heightened Cancer Risk (2007)This is the largest study to look at the effect of red and processed meat on multiple cancer sites, including rarer cancers, such as laryngeal and liver cancer, and here's what they found:
Quote:
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.
For The Love Of Your Liver, Cut Down On Red Meat(2010)
Quote:
After adjusting for a variety of lifestyle factors and pre-existing health status, the study found that high intakes of red meat (about 4.5oz per day on a 2,000 calorie per day diet) to be associated with a 2.6 times greater risk of death from liver disease and a 1.7 times greater risk of developing liver cancer comapred to low intakes of red meat (less than 1 oz per day on a 2,000 calorie per day diet).
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Increased meat intake associated with with an increase risk of kidney cancer
Consumption of different types of meat and the risk of renal cancer: meta-analysis of case-control studies. (2007)
Quote:
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.
Meat increases kidney cancer risk(2009)
Quote:
The researchers concluded that meat consumption increased the risk of renal cell carcinoma and vegetables provided the protective effect. However, fruits and dairy products had no such relationship.
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Meat consumption, particularly red meat, increases endometrial cancer risk
Consumption of animal foods and endometrial cancer risk: a systematic literature review and meta-analysis(2007)
Quote:
Abstract
This article summarizes and quantifies the current evidence relating dietary intake of animal products and endometrial cancer. Literature searches were conducted to identify peer-reviewed manuscripts published up to December 2006. Twenty-two manuscripts from three cohort studies and 16 case-control studies were identified. One of these cohort studies evaluated only fried meat and another only milk consumption; they were not included in our meta-analyses. The third cohort study identified did not present exposure levels and could not be included in dose-response meta-analysis. This cohort study did not show an association with meat or red meat consumption. Random-effects dose-response summary estimates for case-control studies evaluating these foods were 1.26 (95% CI: 1.03-1.54) per 100 g/day of total meat, 1.51 (95% CI: 1.19-1.93) per 100 g/day of red meat, 1.03 (95% CI: 0.32-3.28) per 100 g/day of poultry, 1.04 (95% CI: 0.55-1.98) per 100 g/day of fish, and 0.97 (95% CI: 0.93-1.01) per serving of dairy. 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.
Endometrial Cancer: Nutritional Considerations
Quote:
As with many cancers, the risk for uterine cancers appears to be associated with greater intakes of foods found in Western diets (animal products, refined carbohydrates). Risk seems to be lower among women whose diets are high in fruits, vegetables, whole grains, and legumes. The lower risk in persons eating plant-based diets may be related to a reduced amount of free hormones circulating in the blood or to a protective effect of micronutrients found in these diets.
The following factors are under study for possible protective effects:
Eating less meat and fat. Studies found a 50% greater risk for endometrial cancer among women who consumed the greatest amount of processed meat and fish.5 Consumption of red meat and eggs is also associated with greater endometrial cancer risk.6
Higher intake of fat, particularly saturated fat, is associated with elevations of endometrial cancer risk on the order of 60% to 80%.6,7 Some evidence indicates that this association is due to the influence of dietary fat on adiposity and, consequently, on circulating estrogens.
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Bacon, Skinless Chicken May Cause Bladder Cancer
Eating Bacon & Skinless Chicken May Cause Bladder Cancer (2006)
Quote:
People who ate bacon five or more times per week increased their risk of developing bladder cancer by 60 percent
People who ate skinless chicken fives time or more per week increased their risk of developing bladder cancer by 52 percent
Researchers suggest that high levels of nitrosamines in bacon, and high levels of heterocyclic amines in bacon and skinless chicken are the most likely reasons for the strong link between eating these foods and risk of developing bladder cancer.
Interestingly, cooked chicken with skin tends to contain lower levels of heterocyclic amines compared to skinless chicken. This is most likely why the data from this study shows a strong association between cooked skinless chicken and bladder cancer, rather than between cooked chicken with skin and bladder cancer.
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Small intestine cancer and animal fats
Malignant Neoplasms of the Small Intestine
Quote:
Diet: A 1977 study by Lowenfels and Sonni found animal fat intake to be correlated with small-bowel cancer.11 Another study, in 1993 by Chow et al, reported that consumption of red meat and salt-cured or smoked foods raised the risk of small-bowel cancer 2-3 times.12
More here:
Meat Linked to Small Intestine Cancer
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Salted meat consumption associated with oropharyngeal cancer risk
Salted meat consumption as a risk factor for cancer of the oral cavity and pharynx: a case-control study from Uruguay(1994)
Quote:
A hospital-based, case-control study of oropharyngeal cancer was conducted in the Oncology Institute, Montevideo, Uruguay, during 1988-1992, in which 246 new cases and 253 controls were interviewed. The study was restricted to males. As in most previous studies, tobacco smoking and alcohol drinking were the major risk factors. Past and current salted meat consumption was associated with increased risks of oropharyngeal cancer after controlling for the effects of tobacco and alcohol; current consumption was associated with a significant increase in risk (odds ratio, 2.3; 95% confidence interval, 1.1-5.2).
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Beef and mutton associated with increased risk of gallbladder cancer
Diet and gallbladder cancer: a case-control study (2002)
Quote:
Cancer of the gallbladder is rare but fatal, and has an unusual geographic and demographic distribution. Gallstones and obesity have been suggested as possible risk factors. As diet is known to influence both these factors, we carried out the present study to evaluate the possible role of diet in gallbladder carcinogenesis. A case-control study involving 64 newly diagnosed cases of gallbladder cancer and 101 cases of gallstones was carried out. The dietary evaluation was carried out by the dietary recall method based on a preset questionnaire developed specifically for the present study, keeping in mind the common dietary habits prevailing in this part of the world. Odds ratios (OR) and 95% confidence interval (CI) were calculated for various dietary items. A significant reduction in odds ratio was seen with the consumption of radish (OR 0.4; 95% CI 0.17-0.94), green chilli (OR 0.45; 95% CI 0.21-0.94) and sweet potato (OR 0.33; 95% CI 0.13-0.83) among vegetables, and mango (OR 0.4; 95% CI 0.16-0.99), orange (OR; 0.45; 95% CI 0.22-0.93), melon (OR 0.3; 95% CI 0.14-0.64) and papaya (OR 0.44; 95% 0.2-0.64) among fruits. A reduction in odds was also seen with the consumption of cruciferous vegetables, beans, onion and turnip, however the difference was not statistically significant. On the other hand, an increase in the odds was observed with consumption of capsicum (OR 2.2), beef (OR 2.58), tea (OR 1.98), red chilli (OR 1.29) and mutton (OR 1.2), however the difference was statistically not significant. In conclusion, the results of the present study show a protective effect of vegetables and fruits on gallbladder carcinogenesis, but red meat (beef and mutton) was found to be associated with increased risk of gallbladder cancer.
http://www.ncbi.nlm.nih.gov/pubmed/12195163
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Meat and cancer of the mouth, pharynx, nasopharynx, larynx and more
http://www.duo.uio.no/sok/work.html?WORKID=65889 (Master degree from University of Oslo, 2007).
Quote:
Background:
The relationship between meat consumption and cancer risk has been investigated in many studies, but the results have been inconclusive for several cancer sites. This master thesis represents a meta-analysis of meat consumption and risk of all types of cancers which had been investigated in a sufficient number of studies to be included. Methods: The analysis was conducted by first searching several databases for studies on meat consumption and cancer risk, from their inception to September, 2007. Relative risks, incidence rate ratios and odds ratios were pooled by use of a random-effects model.
Results: For all studies combined there was an increased risk of cancer of the lung, pancreas, liver, colorectum, breast, ovaries, endometrium, prostate and kidney with a high total meat intake. Higher intake of red meat was associated with increased risk of cancer of the mouth and pharynx, esophagus, lung, stomach, pancreas, colorectum, breast, endometrium, kidney and of non-Hodgkin’s lymphoma, while higher intake of processed meat was associated with cancer of the mouth and pharynx, nasopharynx, larynx, esophagus, stomach, pancreas, colorectum, breast, prostate and adult and childhood brain cancer (maternal intake during pregnancy). In addition, several individual meat items were associated with increased risk of some types of cancer. For some sites and meat types there are some discrepancies between the results from case-control and cohort studies. Conclusion: More studies are needed, particularly large population-based case-control and cohort studies to confirm some of these findings and for those sites investigated by too few studies to date. However, for some of the most investigated sites, including breast, lung, esophagus, pancreas and stomach, it seems likely that reducing meat consumption will be an important goal in decreasing cancer risk. For colorectal cancer it seems very likely that reducing meat consumption will decrease the risk.
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Meat and brain cancer: conflicting articles
Dietary cured meat and the risk of adult glioma: A meta-analysis of Nine observational studies(2003)
Quote:
Sensitivity analyses showed that the failure of most studies to adjust for total energy intake might lead to a spurious positive association between cured meat intake and brain tumor risk. Insufficient data were available for analyzing dose-response relationships, although a few individual studies showed evidence of increasing risk with increasing cured meat intake. Conclusion: The available data do not provide clear support for the suspected causal association between ingestion of NOCs from cured meat in adults and subsequent brain tumor risk. Uncontrolled confounding may account for the previously noted positive association seen in some epidemiological studies.
Cured and broiled meat consumption in relation to childhood cancer: Denver, Colorado (United States) (1993)
Quote:
Maternal hot-dog consumption of one or more times per week was associated with childhood brain tumors (odds ratio [OR]=2.3, 95 percent confidence interval [CI]=1.0–5.4).
Among children, eating hamburgers one or more times per week was associated with risk of ALL (OR=2.0, CI=0.9–4.6) and eating hot dogs one or more times per week was associated with brain tumors (OR=2.1, CI=0.7–6.1).
Among children, the combination of no vitamins and eating meats was associated more strongly with both ALL and brain cancer than either no vitamins or meat consumption alone, producing ORs of two to seven.
The results linking hot dogs and brain tumors (replicating an earlier study) and the apparent synergism between no vitamins and meat consumption suggest a possible adverse effect of dietary nitrites and nitrosamines.
http://epirev.oxfordjournals.org/con...2/382.full.pdf (1995)
Quote:
Epidemiologic studies that have addressed 7V-nitroso compounds as possible human neurocarcinogens have produced mixed and inconclusive results. Among adults, consumption of processed meats, particularly cooked ham, processed pork, and fried bacon, was positively associated with risk of glioma (242). Burch et al. (219) reported a positive association between the incidence of adult brain tumors and consumption of salted, pickled, and smoked fish, but not for consumption of processed meats. Giles et al. (243)
Giles et al. (243) reported several dietary associations that are compatible with the N-nitroso hypothesis (e.g., positive associations with bacon and other preserved meats), but also others that are at odds with it (positive associations with certain fruits and vitamin E). Furthermore, associations with consumption of preserved meats were seen only among men.
Quote:
For astrocytic tumors in children, associations with
consumption of cured meat by mothers appeared to
depend on household income and educational status of
the parents (246), which raises concern about possible
biases related to socioeconomic status and diet. Positive associations also were recorded for meats that do
not contain Af-nitroso compounds or high levels of
nitrite (248). Although this lack of specificity might be
attributable to some other causal factor, it also could
be due to differential recall or reporting by cases and
controls (or their proxies). Howe et al. (114) did not
observe an association between risk of childhood brain
tumors and consumption of cured meats by the child
Quote:
While it is possible that humans
respond differently from other mammalian species, the
descriptive epidemiology of brain tumors bears little in
common with that of esophageal or stomach cancer,
two other diseases for which nitrosamines have been
hypothesized to play a causal role (224). In the United
States, the nitrite content of cured meats has declined
in recent decades (70), which casts doubt on the likelihood that this exposure could explain the postulated
increase in brain tumor incidence. Overall, the evidence supporting an etiologic role for JV-nitroso compounds in general is not convincing. Certain specific
N-nitroso compounds, such as some alkylnitrosoureas,
might nonetheless prove to be important.
Quote:
Other dietary factors
In addition to N-nitroso compounds and their precursors, dietary constituents of interest include fruits
and vegetables and the micronutrients vitamins C and
E, /3-carotene, and folate. Results from a number of
studies indicate that consumption of fruits and vegetables and of certain vitamins and carotenoids might
protect against a variety of cancers (251-253). Modulation of endogenous formation of A^-nitroso compounds is but one possible mechanism by which vitamins might act; their behavior as antioxidants also
might be involved (254)