Understanding Meat Intake & Cancer Risk

The cause of most cancers is unknown. There is not one single food that protects against or causes cancer. Choosing a variety of foods based on Eating Well with Canada's Food Guide, in balance and moderation, is recommended.

Recent research shows that vegetables and fruit, cereals and grains and conjugated linoleic acid (CLA), a natural component in beef and milk products, may reduce the risk of getting some cancers. At this time, more research is needed to determine the amount of CLA in beef and how that affects human health.

Emerging research shows that CLA may have a role in affecting cancer development, atherosclerosis, obesity, immune function and diabetes. To date, most of the research has been carried out in animal models, however human research is increasing.

The meat group is an important source of available iron, protein, zinc and vitamin B12.

To learn more on hetrocyclic amines and cancer risk visit hetrocyclic amines and cancer risk.

More references for cancer risk and red meat intake.

For more information, visit Nutrition Research.

For more information, visit the Canadian Cancer Society.