Tuesday, December 11, 2007
Pork and other meats increase chances of cancer
People who eat a lot of red and processed meats have a higher risk of developing several types of cancer, including lung cancer and colorectal cancer, according to a new study from the National Cancer Institute.
In summary, red and processed meat intake appears to be positively associated with risk of cancer of the colon and rectum, esophagus, liver, lung, and pancreas in a new, large US cohort study of 500,000 men and women. However, this study provided little support for an association with other cancer sites. Current dietary guidelines recommend selecting meats that are lean, low-fat, or fat-free, thus promoting limited consumption of red and processed meats.