Cancer in Red & Processed Meat

Researchers used a cohort of 470 men with aggressive prostate cancer & contrasted them against 512 matched controls that did not have prostate cancer. All the men done questionnaires that enabled the researchers to evaluate not only their meat intake for the earlier 12 months, but also the type of meat & the way it had been prepared. Researchers placed special emphasis on the "doneness level", ranging from rare to well-done.

"Higher consumption of any ground beef or processed meats was positively linked with aggressive prostate cancer, with ground beef showing the strongest association."

The study authors used pre-established levels of carcinogens from the National Cancer Institute's CHARRED database, which contains the mutagen content for each type of meat by cooking method & doneness. Compiling the knowledge obtained from the participants allowed the researchers to decide the consumption levels of chemicals that have the potential to transform in to cancer-causing compounds including heterocyclic amines (HCAs) & polycyclic aromatic hydrocarbons (PAHs). The study established the following conclusions:

"The main driver of this link was intake of grilled or barbecued meat, with more well-done meat tied to a higher risk of aggressive prostate cancer."

"Men who ate high levels of well or well cooked ground beef had two times the odds of developing aggressive prostate cancer compared to men who ate none."

Dr. Witte & his team could make a conclusive link between well cooked & processed meats & incidence of prostate cancer. Of particular importance was the degree of cooking & use of high heat cooking methods that add carcinogens to the surface of the meat. Most health-conscious people avoid regular meat consumption. This study provides further facts that limiting or eliminating meat from the diet & utilizing proper cooking practices for all types of food can help prevent prostate cancer & plenty of chronic illnesses.

The result of a study conducted at the University of Los angeles, San Francisco (UCSF), offers solid facts of a link between aggressive prostate cancer & meat consumption. Scientists found prostate cancer growth is driven largely by consumption of grilled or barbecued red meat, when it is well-done. Senior study author, Dr. John Witte set out to report the result of prior studies & to establish a scientific basis for increased prostate cancer risk with red & processed meat consumption.

Prostate cancer is the most common non-skin cancer & second most common cause of cancer related death in men in the United States.  in men will create the disease in the work of their lifetime. New research demonstrates that increased consumption of ground beef or processed meat is positively associated with aggressive prostate cancer, according to a study published in the journal PLoS ONE. Researchers found a powerful correlation between well cooked, grilled or barbequed red meat & processed meats & the development of prostate cancer. Health-minded individuals will require to severely limit & review cooking methods for red & processed meat consumption to limit this prostate cancer risk factor.