Red Meat Linked To Early Death & Increased Risk Of Prostate Cancer

Red and Processed Meat Increases Risk of Prostate Cancer

Meat consumption increases the risk of prostate cancer, according to a recent study looking at more than 175,000 men as part of the NIH-AARP Diet and Health Study. The men who consumed the most red meat had a 30 percent increased risk of cancer, compared with those who consumed the least. Processed red meat was associated with a 10 percent increased risk of prostate cancer with every 10 grams (about one-third of an ounce) of increased intake. Researchers also investigated cooking method and content of heme iron and nitrites and nitrates for the various types of meat consumed. Heme iron intake, nitrite and nitrate consumption, and grilling and barbecuing all were associated with higher risk.

Sinha R, Park Y, Graubard BI, et al. Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States. Am J Epidemiol. Advance access published October 6, 2009. DOI: 10.1093/aje/kwp280.

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Red Meat Linked to Early Death

http://www.pcrm.org/news/commentary090402.html

Another large study has shown that eating meat increases your risk of mortality. Red meat, long associated with cancer and heart disease, is now linked to increased risk of death from all causes.

In this new study, National Cancer Institute researchers looked at the diets of more than half a million people aged 50 to 71 and found that those who ate 4 ounces of red meat a day—about the size of a small hamburger—were the most likely to die from heart disease, cancer, and all causes over the next 10 years. Beef, pork, bacon, sausage, cold cuts, hot dogs, and other red or processed meats all increased the odds of premature death.

The study authors also noted that the increased death rates found in study participants may be “conservative estimates because red and processed meat consumption may be higher in the general population.”

White meat intake was similarly associated with increased cardiovascular disease mortality in men overall. Among both male and female nonsmokers, higher white meat intake was associated with increased cardiovascular disease mortality but with slightly reduced cancer mortality.

While risks are, in some cases, higher for red meat consumption, compared with white meat, there is no evidence that risks associated with white meat intake are outweighed by benefits.

Science continues to confirm the benefits of plant-based diets. This is a great time to start a meat-free diet—and to bring friends and family along to enjoy good health and longevity.

You can find thousands of recipes on www.NutritionMD.org, and can tune in to Food for Life TV for live webcasts about healthy eating, including cooking demonstrations by chefs and nutritionists. Also, sign up to receive PCRM's Breaking Medical News to be the first to hear about other landmark studies.

Sincerely,
Susan Levin, M.S., R.D.
Staff Dietitian

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