Cancer more common among meat eaters

by D. P. Atukorale

It is common knowledge that meat eaters have higher cancer rates compared to people who avoid meat. I am quoting a few paragraphs from the international journal 'Good Medicine' from the physicians committee for responsible medicine, 2006 summer issue, volume 15, page 6-8 in support the above hypothesis that non vegetarians are more prone to cancer compared to vegetarians.

"Experts now know that grilled meat especially chicken produces carcinogenic heterocyclic ammines (HCAs) which are formed from the creatine, amino acids and sugar found in muscle tissue. In 2005, Federal Government (USA) added HCA's to its list of carcinogens. More HCAs are produced by long cooking times and hot temperatures which make grilling, pan frying and oven broiling particularly dangerous cooking methods".

"Many people who eat chicken especially grilled chicken and broiled chicken are unaware that carcinogen HCAs lurk in cooked meat and HCAs can bind directly to DNA and cause mutations, the first step in the development of cancer. Grilling is also problematic because when fat from meat drips onto an open flame, carcinogens called polycyclic aromatic hydrocarbons (PAHS) form and are deposited back onto the meat through smoke."

"Scientists have discovered more than 16 different HCAs. One type commonly found in grilled meats is Ph1P which has been on Califorma list of cancer causing chemicals for more than a decade. Scientists have not determined a safe consumption level of Ph1P meaning that any amount is believed to potentially increase cancer risk."

"Recent studies have shown that the consumption of well-done meat which contains Ph1P and HCAs is associated with an increased risk for colon, rectal, oesophaged, lung, larynx, pancreatic, prostate, stomach and breast cancer and non-Hodgkins lymphoma."

"In a recent review of 30 epidemiologic studies on the link between eating well-done meat and cancer at various sites, 80 percent of the studies showed a positive correlation. HCAs have also been specifically linked to colorected cancer. One review found that high cooking temperature increased colon cancer risk almost twofold and increased risk for rectal cancer by 60 per cent."

"HCAs are not the only cancer risk that comes from eating meat. Countries with a higher fat increase especially fat from animal products have a high incidence of breast cancer. One hypothesized reason is that low fibre, high fat foods increase the amount of oestrogens in the blood stream which encourages breast cancer cell growth. A similar phenomenon can occur when men eat high fat fare leading to risk of prostate cancer."

"The consumption of meat and other fatly foods is strongly linked to colon cancer. Recent studies have shown that red meat-even red meat cooked at low temperature-can increase colon cancer risk by as much as 300 per cent."

"These facts seem to pose a dilemma for poultry consumers. Chicken cooked too little and you could easily end up with a bacterial infection. Turn up the heat enough to kill the bacteria and you may create cancer-causing compounds."

"Choosing plant-based food can lower cancer risk in other ways as well. Not only are plant-based foods low in fat and high in protective fibre, but they also contain antioxidants and phytochemicals which have been shown to prevent cancer."

Reference: Jennifer Reilly RD, good medicine from the physicians committee for responsible medicine, 2006, volume 15, page 6-8.