Red Meat and Cancer

15 December 2006

Conventional wisdom indicates that there is a relationship between the amount of red meat consumed and the risks of developing cancer. The results of two investigations conducted in the USA provide some relevant findings, as follows:

(1) Red meat and bladder cancer

In the first investigation, conducted at Harvard University, there was no association between the intake of total meat or red meat and the risk of bladder cancer. However, a high intake of bacon (five or more servings per week) was associated with an elevated risk of bladder cancer compared with those who never ate bacon. Other individual red meats were not associated with the risk of bladder cancer. Perhaps most surprisingly, the study found that subjects who consumed chicken without skin five or more times per week had an elevated risk of bladder cancer compared with those who did not consume chicken without skin. This association was not present for consumers of chicken with skin.

(2) Red meat and breast cancer

In a second investigation in the US, it was found that the incidence of breast cancer was higher in those who ate 1½ servings per day of red meat than in those who consumed 3-4 servings per week. It is suggested that this may be due to the presence of carcinogens in certain processed products. Another possibility is that the treatment of cattle with growth producing hormones may also be a factor.

It is important to bear in mind the following before jumping to conclusions:

The term ‘red meat’ includes a wide variety of different food products. There may well be major differences between the meat from different species and between fresh meat and processed products. The products contain various additives which may make a contribution to any carcinogenic characteristics.

The method of cooking may be critical. As much of the work in this field has been done in the US, a reasonable proportion of the meat may have been barbecued, thereby increasing the likliehood that carcinogens are generated.

The method of production may be a factor. The study above on breast cancer suggested that the use of growth promoting hormones may play a role. These are not allowed in the EU.

Finally, the World Cancer Research Foundation is conducting a detailed evaluation of Diet and Nutrition which should be released at the end of next year.

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