JAMA Publishes Study on Meat Consumption and Colorectal Cancer Risk
The study conducted by the American Cancer Society, the National Institutes of Health and Emory University states: "High intake of red and processed meat reported in 1992/1993 was associated with higher risk of colon cancer after adjusting for age and energy intake, but not after further adjustment for body mass index, cigarette smoking and other covariates."
According to Lisa Mina, a dietitian and nutrition communications manger at the Beef Information Centre, "This means that when the effects of body mass index, dietary fibre, fruit and vegetable consumption, smoking, alcohol intake, and other lifestyle factors are considered, there was no significant association between red meat consumption and colon cancer."
High consumption of red meats was associated with a higher risk of rectal cancer, however the authors noted that more research is needed to strengthen the evidence. This is epidemiological research, which does not show cause and effect, only demonstrates associations and raises questions that require further study.
"A key limitation of this study is that it combined red meat and processed meat in the same category-called 'red meat' in its analysis," comments Mina. "The effects of beef, if any, on colon or rectal cancer risk are unclear, since beef is grouped with many other meats and with processed foods, such as bacon, bologna and sausage."
Experts consistently recommend a balanced diet that includes a variety of foods from all four food groups in Canada's Food Guide to Healthy Eating, including the Meat and Alternatives food group, as well as an active lifestyle as the best way to reduce the risk of developing chronic diseases such as cancer.
