Red meat and the risk of cancer

Most red meats have a high fat content, and processed meats like hot dogs can be particularly fatty. Extensive research has unequivocally demonstrated that consuming red meat significantly contributes to the risk of breast cancer. Additionally, red meat is linked to an increased likelihood of developing colon and rectum cancer, and there is evidence suggesting its association with other cancers such as prostate and pancreatic cancer. Beef, pork, and lamb are examples of red meat.

A meta-analysis of 29 studies investigating meat consumption and colon cancer concluded that a high intake of red meat raises the risk by 28%, while a high intake of processed meat raises the risk by 20%.

Red and processed meat contain haem iron, which gives meat its red color. When haem is broken down in the digestive system, it forms N-nitroso compounds that can harm the cells lining the bowel, potentially leading to cancer.

According to a study conducted by Harvard University and published in the Archives of Internal Medicine in November 2006, women who consumed more than 1½ servings of red meat per day were nearly twice as likely to develop hormone-related breast cancer compared to those who ate fewer than three portions per week.

In another study from Japan, it was reported that women who consumed red meat daily had over twice the risk of developing breast cancer compared to women who only consumed red meat occasionally.

A hypothesis has been proposed, suggesting a connection between red meat consumption and the development of carcinogenesis. This hypothesis highlights the highly bioavailable iron content in red meat, the growth-promoting hormones used in animal production, and the specific fatty acid composition as potential factors.

Furthermore, it has been suggested that heterocyclic amines formed during the cooking process of meats may act as potential carcinogens, although the precise role they play as cancer initiators is still under investigation.
Red meat and the risk of cancer

What is red meat?

Red meat is commonly considered to include beef, veal, pork and lamb (fresh, minced and frozen). In recent years, red meat has attracted much debate regarding its impact on health and the environment. Consumption trends of meat vary greatly around the world. Significant increases in consumption are apparent in developing countries with Latin America, the Caribbean and East Asia seeing particularly large increases.

Red meat continues to play an important role in the human diet today; it contains high biological value (easily absorbed and utilized) proteins and essential micronutrients, including vitamins and minerals. The composition of the meat varies based on the animal species, sex, age, and diet, as well as the climate and activity during its growth. Total nitrogen, fat, and iron levels increase as the animal approaches maturity. It also makes a significant contribution to the monounsaturated and omega 3 fatty acids in our diet.

In addition, the ratio of polyunsaturated fatty acids (PUFAs) to saturated fatty acids (SFAs) decreases with the maturity of the animal.

In terms of micronutrients, red meat (particularly beef and lamb) is an excellent source of bioavailable iron and zinc, and also provides selenium, vitamin D, and B vitamins, with red meat being one of our major sources of vitamin B12. Red meat also contains bioactive compounds such as taurine, carnitine, creatine and some endogenous antioxidants.
What is red meat?