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Link Between Meat and Colon Cancer Explained
February 24, 2006
By: Diana Barnes-Brown for Body1
If you are one of many who are aware of
the potential risks of eating red or processed meats, but
have been holding out for conclusive evidence, now might
be a good time to consider putting down that hot dog.
This month, a London-based group of scientists said they
had found a reason why consuming too much red meat can increase
colorectal cancer risk. In examining cells from a number
of volunteer participants eating different diets, they discovered
that red meat causes a rise in DNA-altering compounds in
the large intestine, thereby increasing the likelihood of
cell mutations that can lead to the development of cancerous
cells.
“This is the first definite link between
red meat and the very first stage of cancer,” noted Professor
Sheila Bingham, of the Medical Research Council Dunn Nutrition
Unit in Cambridge, England, in a recent interview with Reuters.
Previously, Bingham and her colleagues
had shown that there was a strong connection between the
consumption of red meat and the risk of developing colon
cancer, but the next step was showing the actual chemical
mechanisms that cemented the link as a potential cause of
the disease.
The researchers found that the risk of
colorectal cancer was one third higher for people who typically
ate more than two portions of red or processed meat every
day, as compared to those who ate less than one portion
a week.
The most recent study involved examining
cells from the colon lining of people in each of four distinct
diet groups: Red meat, vegetarian, high red meat and high
fiber. Increased consumption of red meat caused increases
in chemical compounds known as N-nitrosocompounds in the
large intestine.
These compounds may attach themselves to DNA, increasing
the likelihood of cancer-provoking mutations. It is possible
that the repairs the damage itself, and it seems that increased
fiber intake can help with this process. But if not, cancer
seems far more likely to develop.
The researchers hope that their research
may be a first step to helping doctors catch the earliest
warning signs of colorectal cancer, one of the most frequently
occurring cancers in developed countries. Nearly a million
cases are diagnosed each year, and nearly 500,000 die each
year from the disease, notes the International Agency for
Cancer Research in France.
Currently
recognized risk factors include a diets rich in animal protein,
certain fats, and refined carbohydrates (high carbs with
low fiber), as well as sedentary lifestyles. Obesity, smoking,
and alcohol consumption are additional risk factors. More
often than not, colorectal cancer occurs in people over
60 years of age, and about 1 in 20 cases are hereditary.
http://www.body1.com/
news/index.cfm/1/373/1
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