The risk of meat consumption

Numerous scientific studies have proven that there is a correlation between the consumption of red meat and processed meat and cancer of the pancreas. Pancreatic cancer is one of the most fatal types of cancer and is in the United States, the fourth type of cancer by mortality – in one year of pancreatic cancer are diagnosed around 30,000 people, and it is estimated that roughly the same number dies. The risk of cancer of the pancreas is even 2-3 times higher in smokers, while a direct link between the risk of pancreatic cancer and diet is not completely correlated and established. However, there is a higher risk of pancreatic cancer among people who eat smoked meat, meat products or food of animal origin in general, than among people who eat fruits and vegetables.

Larsson and A. Wolk conducted a meta-analysis (interpretation of the results from the scientific literature and reaching a definitive conclusion on the acceptability of the results of studies investigating similar interventions, techniques or treatments) of thirteen scientific researches. Bearing in mind the fact that no diet is not directly linked to pancreatic cancer, but high meat consumption is associated with an increased risk of bowel cancer (cancer of the colon and stomach cancer), they wanted to determine the relationship between the consumption of red or processed meat and the risk of pancreatic cancer. They concluded that there is a significant correlation between the consumption of processed meat and risk of pancreatic cancer. Although there is no correlation between consumption of red meat and pancreatic cancer, it is noticed statistical correlation between consumption of red meat and pancreatic cancer in males. However, it is necessary to conduct further researches to confirm or disprove this hypothesis.

Previous researches of the correlation of pancreatic cancer and meat eating are inconsistent because the correlation has been attributed to the amount of fat and cholesterol in meat and in the process of meat preparation. Ute Nöthlings, Lynne R. Wilkens, Suzanne P. Murphy, Jean H. Hankin, Brian E. Henderson and Laurence N. Kolonel conducted a research of correlation between meat consumption, other animal products, fat and cholesterol and pancreatic cancer: 45% of respondents were men and 55% women, five ethnic groups were observed. After seven years, pancreatic cancer was observed among 190,545 members of the group. The correlation between pancreatic cancer and the consumption of processed and red meat is confirmed. Furthermore, the fat from the meat is not shown as a link between cancer and there’s need to determine the other ingredients of meat responsible for association with pancreatic cancer. Future research should focus on ways of preparing meat and connection with the emergence of pancreatic cancer.

Aize Kijlstra and Erik Jongert investigated the toksoplasmosa (a parasitic disease caused by the parasite Toxoplasma gondii), a disease spread by food. A third of the human population is infected with Toxoplasma gondii, the disease is classified in the high place with salmonella and campylobacteriosis. In their study, the authors suggest a correlation between toxoplasmosa and consumption of undercooked meat and meat consumption in general. Their goal is to find a solution for the meat safe from Toxoplasma.

 

Sources:

  1. “Red and processed meat consumption and risk of pancreatic cancer: meta-analysis of prospective studies“,
    C. Larsson, A. Wolk
    http://www.nature.com/bjc/journal/v106/n3/full/bjc2011585a.html
  2. “Meat and Fat Intake as Risk Factors for Pancreatic Cancer: The Multiethnic Cohort Study“,
    Ute Nöthlings , Lynne R. Wilkens , Suzanne P. Murphy , Jean H. Hankin , Brian E. Henderson , Laurence N. Kolonel
    http://citeseerx.ist.psu.edu/viewdoc/download?doi=10.1.1.594.475&rep=rep1&type=pdf
  3. „Etiology of Pancreatic Cancer, With a Hypothesis Concerning the Role of N-Nitroso Compounds and Excess Gastric Acidity“,
    http://jnci.oxfordjournals.org/content/95/13/948.long
  4. “Control of the risk of human toxoplasmosis transmitted by meat“
    Aize Kijlstraa, Erik Jongert
    http://www.sciencedirect.com/science/article/pii/S0020751908002300
  5. “Meat intake and cooking techniques: associations with pancreatic cancer“,
    Kristin E Andersona, Rashmi Sinhab, Martin Kulldorffc, Myron Grossa, Nicholas P Langd, Cheryl Barbera, Lisa Harnacka, Eugene DiMagnoe, Robin Blissa, Fred F Kadlubarf
    http://www.sciencedirect.com/science/article/pii/S0027510702001690
  6. “Diet and pancreatic cancer: a case-control study“
    Staffan E. Norell, Anders Ahlbom, Rolf Erwald, Gőran Jacobson, Inger Lindberg-Navier, Robert Olin, Bo Tőrnberg,
    http://aje.oxfordjournals.org/content/124/6/894.short