For those who enjoy red meat, recent findings provide some comforting news. A comprehensive study involving nearly half a million individuals across ten European nations revealed no evidence linking the consumption of red or processed meat to an increased risk of bladder cancer. This groundbreaking research is notable for also examining the potential cancer risks associated with two significant components found in red and processed meats: nitrosamines (substances produced during the digestion of added nitrates and nitrites in processed meats like bacon) and heme iron, a specific type of iron present in red meat.
Conducted by Paula Jakszyn, PhD, from the Catalan Institute of Oncology in Spain, in collaboration with her team, the study utilized data from the European Prospective Investigation into Cancer (EPIC) study. While the researchers acknowledged that a biological link between red and processed meat and bladder cancer seems plausible, their analysis covering 481,419 participants over nearly nine years found no increased risk associated with higher intake of red meat, processed meat, nitrosamines, or heme iron.
The study’s results indicated that there was no correlation to cancer risk based on gender, smoking habits, occupational background, or types of bladder cancer. Moreover, both fresh and processed meats were analyzed individually without revealing any additional risk.
Despite these findings, previous studies, including a 2007 report from the World Cancer Research Fund, have implicated red and especially processed meat as potential cancer risk factors. Jakszyn and her fellow researchers advised caution, stating, “Considering the biological plausibility of an association between red meat intake and bladder cancer risk, further investigation is warranted given the limited available evidence.”
TO LEARN MORE: Cancer Epidemiology, Biomarkers & Prevention, March 2011; abstract at dx.doi.org/10.1158/1055-9965.EPI-10-0971.
| UK Advises Cutting Down on Red Meat In contrast to the 2010 US dietary guidelines, which opted against a recommendation for Americans to adopt a more plant-based diet, the latest guidance from the UK is more direct regarding red meat consumption. The UK’s Department of Health recently updated its recommendations for meat intake for the first time since 1998, advising a maximum consumption of 500 grams (1.1 pounds) of red meat per week, equivalent to 70 grams (2.5 ounces) daily. This represents a significant reduction from the previous guideline of 90 grams daily, which suggested that only individuals consuming more than 140 grams of red meat daily needed to be cautious. This change was initiated by an independent report from the Scientific Advisory Committee on Nutrition, indicating a likely increase in bowel cancer risk associated with red and processed meat consumption. The UK’s chief medical officer noted, “Red meat can be part of a healthy balanced diet… But people who eat a lot of red and processed meat should consider cutting down.” |
