Producers Resource Center

Eating Red Meat Linked To Prostate Cancer

Researchers at the National Cancer Institute report the findings of a major study.  Researchers followed more than 175,000 men for nine years.  Those who ate the most red and processed meats had heightened risks of developing any stage of prostate cancer, or advanced cancer in particular.  Prostate cancer is the most commong cancer in men according to the American Association for Critical Illness Insurance, followed by lung and colon.

The findings which were reported in the American Journal of Epidemiology add to a conflicting body of research on meat intake and prostate cancer risk.   Prior studies have come to different conclusions.  However, medical experts generally consider the evidence linking red and processed meats to the disease to be limited and inconclusive.

These latest findings do not settle the question. The researchers explain that they do suggest that processed red meats and high-heat cooking methods — namely, grilling and barbecuing — may be particularly connected to prostate cancer risk.

The researchers used that information to estimate the levels of certain potentially cancer-promoting chemicals in the men’s diets.  Over the next nine years, 10,313 study participants developed prostate cancer and 419 died from the disease. 

Overall, the researchers found, the 20 percent of men with the highest intakes of red meat, which in this study included beef and pork, were 12 percent more likely than those who consumed the least to develop prostate cancer.

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