High red meat consumption is associated with a reduced risk of cancer

This study was published in the British Medical Journal 1997 Oct 18;315(7114):1018

 

Study title and authors:

Frequent consumption of red meat is not risk factor for cancer.

Cox BD, Whichelow MJ.

 

This paper can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9365318

This study investigated the association between diet and the risk of cancer. The study lasted for seven years and included 1,630 men and 2,030 women who were free of cancer at the start of the study.

Regarding red meat consumption, the study found:
(a) Men who consumed red meat everyday had an ~18% reduced risk of cancer compared to men who consumed red meat less than once a week.
(b) Women who consumed red meat everyday had an ~8% reduced risk of cancer compared to women who consumed red meat less than once a week.

The data from the study shows that men and women who consume higher amounts of red meat have a reduced risk of cancer.

High soy consumption significantly increases the risk of prostate cancer

This study was published in the British Journal of Cancer 2004 May 4;90(9):1792-5

Study title and authors:
Do preserved foods increase prostate cancer risk?

Jian L, Zhang DH, Lee AH, Binns CW.
School of Public Health, Curtin University of Technology, GPO Box U1987, Perth, WA 6845, Australia.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15208621?dopt=Abstract

The study investigated the association between food and prostate cancer risk. The study included 130 patients with prostate cancer and 274 controls without cancer.

The study found:
(a) Those who consumed over four grams a day of fermented soy had a 102% increased risk of prostate cancer compared to those that did not consume any fermented soy.
(b) Those who had prostate cancer consumed 4% less fresh meat than than who did not have cancer.

The data from the study reveals that the consumption of fermented soy products was associated with a significant increase in prostate cancer risk.

High consumption of red meat is associated with a lower risk of death from heart disease and cancer

This study was published in Public Health Nutrition 1999 Dec;2(4):477-87

 

Study title and authors:

Dietary questions as determinants of mortality: the OXCHECK experience.

Whiteman D, Muir J, Jones L, Murphy M, Key T.

ICRF General Practice Research Group, Institute of Health Sciences, Oxford, UK. david.whiteman@dphpc.ox.ac.uk

 

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10656467

The study compared various types of food intake with specific causes of death. The study included 11,090 men and women aged 35-64 years who were followed for nine years.

Regarding red meat consumption, the study found:
(a) Those who consumed the most red meat had a 29% lower death rate compared to those who consumed the least red meat.
(b) Those who consumed the most red meat had a 45% reduced risk of death from heart disease compared to those who consumed the least red meat.
(c) Those who consumed the most red meat had a 12% reduced risk of death from cancer compared to those who consumed the least red meat.

The results of the study show a high consumption of red meat is associated with a lower risk of death from heart disease and cancer.

Bread, cereals and soy increase the risk of ovarian cancer

This study was published in Cancer Epidemiology, Biomarkers and Prevention 2011 Feb;20(2):308-17

Study title and authors:
Dietary phytoestrogens and the risk of ovarian cancer in the women's lifestyle and health cohort study.

Hedelin M, Löf M, Andersson TM, Adlercreutz H, Weiderpass E.
Department of Genetic Research, Folkhälsan Research Center, Biomedicum Helsinki, Helsinki, Finland.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/21098648

This study investigated the relationship between diet and ovarian cancer. The study included 47,140 women who were followed for 16 years.

The study found:
(a) Women who consumed the most whole-grain bread had a 48% increased risk of ovarian cancer compared to the women who consumed the least whole-grain bread.
(b) Women who consumed the most isoflavones (soy products) had a 15% increased risk of ovarian cancer compared to the women who consumed the least isoflavones.
(c) Women who consumed the most cereal fibre had a 19% increased risk of ovarian cancer compared to the women who consumed the least cereal fibre.
(d) Women who had ovarian cancer consumed 8% less meat than women without ovarian cancer.

The data from the study shows that the risk of ovarian cancer increases with higher consumption of bread, cereals and soy.

Diets high in saturated fat reduce the risk of esophageal cancer by 73%

This study was published in the International Journal of Cancer 1999 Jul 2;82(1):33-7

Study title and authors:

Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay.

De Stefani E, Deneo-Pellegrini H, Boffetta P, Mendilaharsu M.

Registro Nacional de Cancer, Montevideo, Uruguay.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10360817

The study examined the relationship between meat and fat and squamous cell cancer of the esophagus (cancer that begins in flat cells lining the esophagus). The study included 82 cases with esophageal cancer and 248 controls.

The study found:
(a) Those who ate the most beef had a 56% decreased risk of esophageal cancer compared to those who ate the least beef.
(b) Those who ate the most saturated fat had a 73% decreased risk of esophageal cancer compared to those who ate the least saturated fat.
(c) Those who ate the most polyunsaturated fat (margarines etc.) had a 219% increased risk of esophageal cancer compared to those who ate the least polyunsaturated fat.

The results from the study show that beef and saturated fat decrease the risk of esophageal cancer.

Links to other studies:
Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer
Red meat and dietary cholesterol offer protection from pancreatic cancer
Women who eat high quantities of meat have less incidence of breast cancer