April 29, 2010
No one wants cancer served up with their steak or hamburger. But that’s just what you may be getting. As NaturalNews has previously reported, numerous studies have linked meat consumption with cancer. Now comes evidence from scientists at the University of Texas M. D. Anderson Cancer Center that eating meat frequently, especially meat that is well done or cooked at high temperatures, significantly raises the risk of developing bladder cancer.
These research cancer findings, recently announced at the American Association for Cancer Research’s 101st Annual Meeting held in Washington, D.C., indicate that heterocyclic amines (HCAs), substances formed when meat (including beef, pork, poultry and fish) is cooked at high temperatures, may be what links meat to malignancies. Earlier research found strong evidence that 17 types of HCAs contribute to cancer.
“It’s well known that meat cooked at high temperatures generates HCAs that can cause cancer,” study presenter Jie Lin, Ph.D., assistant professor in M. D. Anderson’s Department of Epidemiology, said in a statement to the media. “We wanted to find out if meat consumption increases the risk of developing bladder cancer and how genetic differences may play a part.”
The M.D. Anderson researchers studied 884 patients with bladder cancer and 878 people who were cancer-free. The research subjects were matched by age, gender and ethnicity and followed for about 12 years. Using a standardized questionnaire designed by the National Cancer Institute (NCI), the scientists documented each participant’s dietary habits. Those who ate the most red meat had about one and a half times the risk of developing bladder cancer than the research subjects who ate little or no red meat.
Beef steaks, pork chops and bacon raised bladder cancer risk the most. People who consumed a lot of well-done meat were at about twice the risk to develop bladder cancer as those who preferred rare meat. Even chicken and fish significantly upped the chances of getting cancer — but only if they were fried. The M.D. Anderson researchers also found that people with the highest estimated intake of three specific types of HCAs were more than two and a half times more likely to develop bladder cancer than those with a low intake of HCAs.
In addition, the researchers analyzed study participants’ DNA to see if there were genetic variations that would make some people particularly more likely to develop cancer if they ate red meat. The results showed that people with seven or more specific genotypes who consumed a diet full of red meat had five times the risk of bladder cancer.
“This research reinforces the relationship between diet and cancer,” lead author Xifeng Wu, M.D., Ph.D., professor in M. D. Anderson’s Department of Epidemiology, said in the media statement. “These results strongly support what we suspected: people, who eat a lot of red meat, particularly well-done red meat, such as fried or barbecued, seem to have a higher likelihood of bladder cancer. This effect is compounded if they carry high unfavorable genotypes in the HCA-metabolism pathway.”
April 20, 2010
Eating lots of meat, especially if it is overcooked, increases the risk of bladder cancer, say experts.
Frying, grilling and barbecuing until meat is charred can form cancer-causing chemicals, research shows.
In a study, people whose diets included well-done meats were over twice as likely to develop bladder cancer than those who preferred meats rare.
The research findings, based on over 1,700, people were presented at a US cancer research conference.
The University of Texas investigators found the risk was highest for those who ate well-done red meat such as steaks, pork chops and bacon.
But even chicken and fish, when fried, significantly raised the odds of cancer.
Three major types of the cancer-causing chemicals, collectively called heterocyclic amines (HCAs), raised cancer risk by more than two-and-a-half.
And some people appear to be genetically more susceptible to this diet-linked cancer risk, the researchers found.
In the study, which took place over 12 years, the researchers analysed the DNA of all the participants to look for any differences in the way individuals metabolised the cooked meat.
Having particular genes made some people almost five times as likely to develop bladder cancer when they ate a lot of red meat.
Stacking up risks
Lead author of the study, Professor Xifeng Wu, told the American Association for Cancer Research: “This research reinforces the relationship between diet and cancer.
“These results strongly support what we suspected – people who eat a lot of red meat, particularly well-done red meat, such as fried or barbecued, seem to have a higher likelihood of bladder cancer.”
According to the National Cancer Institute in the US, experts have identified 17 different HCAs that “may pose human cancer risk”.
Charred meat has already been linked to pancreatic cancer.
Cancer experts said that more research was needed before we can say for sure whether or not regularly eating red meat affects bladder cancer risk, and if the way it is cooked has an impact.
Dr Panagiota Mitrou, of the World Cancer Research Fund, said: “When we looked at all the evidence on meat and cancer, it did not suggest meat increases risk of bladder cancer.
“There is, though, convincing evidence that red and processed meat increase risk of bowel cancer.
“This is why we recommend that people aim to limit consumption of red meat to 500g – cooked weight – per week and to avoid eating processed meat.”
Dr Alison Ross of Cancer Research UK said: “Smoking is the most important preventable cause of bladder cancer, so giving up is the best way to cut your chances of getting the disease.”
The UK Food Standards Agency says people can reduce their risk from chemicals that may cause cancer by not allowing flames to touch food when barbecuing or grilling, and cooking at lower temperatures for a longer time.
But warns that undercooked meat can cause food poisoning.
More than 10,000 new cases of bladder cancer are diagnosed each year in the UK.
Around 5,000 people die from it every year, and almost 90% of deaths are in people over 65.