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Red meat consumption raises cancer risk by 25%!

red meat

You can’t do without sausages for lunch? Ham and bacon sandwiches must be your hot favorite. You simply can’t forget the lamb you had in that restaurant down the lane last week? And, are you precisely looking forward to having it again very soon? Parties might appear bleak without beef or you may not enjoy it without a bite on that pork dish! All that is very good. Delicious. What’s life without good food anyway!

But hey, how would you feel if I tell you that all these delicacies, clubbed together as red and processed meat, can increase the risk of cancer by a not-insignificant-at-all 25 percent?

That’s exactly what scientists are saying. Based on a study involving nearly 500,000 people, they are positive that gorging on red meat drastically raises chances of lung and bowel cancer as well as cancer of the liver and oesophagus! Health experts seconded their opinion. The science journal, PLoS Medicine and a recent report from the World Cancer Research Fund confirmed the disturbing findings.

In a huge survey of 494,000 people aged 50 to 71 conducted by National Cancer Institute, came up with the findings that the biggest red meat eaters were 25 percent more likely to be diagnosed with bowel cancer during the eight-year study, and 20 percent more likely to develop lung cancer. For processed meat, the increased risk was 20 per cent and 16 per cent respectively. However, other external factors like obesity, lifestyle, income, smoking and consumption of alcohol were also considered by scientists to reach the conclusion.

The scientists also explained why red meat increases chances of cancer. Cooked red meat contains several substances – such as PAHs, or polycyclic aromatic hydrocarbons – which can damage DNA, and trigger cancers. Saturated fat and iron in red meat is also linked to cancer.

Scientists have issued the following warning for the welfare of man : Stop eating processed bacon, ham and sausages and consume no more than the equivalent of three 6oz steaks a week.

Ironically, Dr. Amanda Cross, author of the American Study, found that cancers other than those of liver and oesophagus remain ‘largely unaffected’ by red meat. Also, the ‘deadly’ red meat actually reduces chances of cancer o the womb lining.
So are we reduced to choosing the lesser evil?

Source : Daily Mail

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