Red meat could increase risk of pancreatic cancer- study
Methods of preparation preservation techniques highlighted as the main causes.
06/10/05 A new study in the October 5 issue of the Journal of the National Cancer Institute (vol. 97 pp. 1458-1465), reports that a diet high in red or processed meats may increase the risk of pancreatic cancer by as much as 70%.
The cause is not in the saturated fat that is generally present in these meats, but may be in the methods of preparation that include charcoal grilling, broiling, and nitrate-based preservation techniques.
The study found that those who ate the most processed meats, such as sausage and luncheon meat, had a 68% higher risk of developing pancreatic cancer than those who ate less of these items.
Those who ate the most pork and red meat had a 50% higher risk of pancreatic cancer than those who rarely ate these foods.
While other studies have suggested a connection between meat and dairy products and cancer with mixed results, this study found a substantial link between high amounts of processed meat, pork, and red meat eaten and pancreatic cancer risk.
The study found no substantial connections between the consumption of poultry, fish, dairy products, eggs, total fat, saturated fat and the risk of pancreatic cancer.
