Keep eating red meat if you want to die sooner

Harold Mandel's picture
A delicious, healthy salad
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There has been a great deal of coverage in the lay press about conjecture that there may be a link between red meat consumption and cancer. It appears there may be more fact than fiction behind this conjecture. Therefore, to be on the safe side it may be a good idea to eat more fish and chicken along with vegetables and fruit, and less red meat.

Medscape has reported, "Red Meat and Cancer: What's the Beef?" Most of the evidence has supported the assumption that a link exists between colorectal cancer and red meat consumption, particularly processed red meat, such as hot dogs, bologna, sausages, bacon, ham, and lunch meats.

Pro-cancer factors which are in red meat might be excess fat, protein, or iron, or heat-induced mutagens. Cooking meat at high temperatures or on an open flame produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which have been observed to be very potent carcinogens.

MedPage Today has reported, "Red Meat Tied to Cancer Risk in Some People."
There is a common gene mutation which appears to be associated with colorectal cancer risk
in people who eat red and processed meat. The genetic variant rs4143094 was often seen
in patients who eat red meats and processed meats and who came down with colorectal cancer.
The consumption of vegetables, fruit, or fiber was found to be associated a decreased risk for
colorectal cancer in these people.

PubMed Health writes that colorectal cancer is one of the leading causes of cancer-related deaths in the United States. However, early diagnosis can often lead to a complete cure. There is not one single cause of colon cancer. Just about all colon cancers begin as noncancerous, benign polyps, which slowly develop into cancer.

You are at an increased risk for colon cancer if you are:

1-Older than 60

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2-Are African American of eastern European descent

3-Eat a a lot of red or processed meats

4- Have colorectal polyps

5
-Have inflammatory bowel disease (Crohn's disease or ulcerative colitis)

6- Have a family history of colon cancer

7-Have a personal history of breast cancer

8-Suffer from Familial adenomatous polyposis (FAP) or Hereditary nonpolyposis colorectal cancer (HNPCC), also known as Lynch syndrome

Jane Figueiredo, PhD, of the University of Southern California in Los Angeles, has shared thoughts that these findings are important because diet is being recognized as a modifiable risk factor for colorectal cancer. Figueiredo and colleagues feel the genetic loci have interesting biological significance, but further functional analyses are required. However, they have concluded these findings have added additional support for modifiable risks in the diet for colorectal cancer. It you really want to be on the safe side with your health it is advisable to be careful about eating too much red meat. Fish, chicken, vegetables and fruit are after all lower in fat and calories and better for your heart anyway.

Additional Reading on Dangers of Red Meat

I personally have had the experience of being hit with feelings of low energy and fear from eating too much red meat. The thought of impending obesity, diabetes, depression, heart disease and cancer has had me crying out in my sleep from nightmares about all of this after a few fatty cheeseburgers from a fast food place. And so one day I quit eating too much red meat and made a switch to more salads with fresh fruit and vegetables. This has me feeling more energetic and optimistic about life. You can make this switch too and stop living in fear of getting catastrophically ill from what you eat.

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Comments

The total direct medical costs in the United States attributable to the consumption of animal remains are estimated to be $30-60 billion a year, based upon the higher prevalence of hypertension, heart disease, cancer, diabetes, gallstones, obesity and food-borne illness among omnivores compared with vegetarians. The consumption of a diet of whole grains, legumes, vegetables, nuts, and fruits, with the avoidance of meat and high-fat animal products is consistently associated with lower blood cholesterol levels, lower blood pressure, less obesity and consequently less heart disease, stroke, diabetes, cancer, and mortality. In African-Americans, the frequent consumption of nuts, fruits and green salads was associated with 35-44 percent lower risk of overall mortality. Sources; Messina V, Burke K. Position of The American Dietetic Association: Vegetarian Diets. J Am Diet Assoc 1997; 97: 1317-21. Barnard ND, Nicholson A, and Howard JL. The medical costs attributable to meat consumption. Prev Med 1995;24:646-55. Snowdon DA, Phillips RL. Does a vegetarian diet reduce the occurrence of diabetes? Am J Publ Health 1985;75: 507-512. Dwyer JT. Health aspects of vegetarian diets. Am J Clin Nutr 1988;48: 712-38. Fraser GE, Sumbureru D, Pribis S, et al. Association among health habits, risk factors, and all-cause mortality in a black California population. Epidemiology 1997;8:168-74.
Thanks very much for your insightful comment. With help from informed people like you we can get the message out better about the vital importance of eating well to stay healthy. Good nutrition always comes first for good overall health!
Hans, you may enjoy our in-depth coverage of why a vegetarian diet is so good for diabetes: http://www.emaxhealth.com/1020/vegetarian-diet-best-diabetes
Thank you, Kathleen. I read the article and commented on it.
Relationship Between Dairy Product Consumption and Incidence of IDDM in Childhood in Italy 1. Danila Fava, BSC,  2. R David G Leslie, MD and  3. Paolo Pozzilli, MD The research indicate that there is a relationship, even in a single country, between dairy product consumption and the incidence of IDDM that is confined to fluid milk consumption. Cows' milk may contain a triggering factor for the development of diabetes. Diabetes seems to be related to undigested sugars, such as lactose, and in allergic reactions. Insulin is ineffective in breaking down undigested sugars.
Sure Hans - may and might, but cause is not proven. I think we all have different genetic predispositions that are triggered by a variety of factors.
I have yet to read a research paper that does not mention 'may and might'. If you are waiting for things to be 'proven' you'd be dead many times over! You are aware of Bruce Lipton's research into genes? He claims it is not in the genes but the environment that the genes have to live in. You 'create' that environment by what you put into your mouth. Good environment means good genes, acid or toxic environment causes a bad environment and bad genes, which are the causes of disease. So much for your "genetic predisposition".
Yes Hans.I discussed Bruce Lipton's work "The Biology of Belief" in our book review section in fact. http://www.emaxhealth.com/1020/172/34562/biology-belief-bruce-lipton-challenges-medical-convention.html