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IS THERE A LINK BETWEEN CANCER AND EATING MEAT?
Your Questions Answered - The Facts.
We are becoming more and more aware of how the food we eat affects our health. Certain foods have come under particular scrutiny; red meat being one. But is there any truth in the stories we read in the media or is red meat being blamed for problems it simply doesn’t cause?
We answer some of the tricky questions posed by the science and unwrap the true meaning of “according to the latest study”……..
How do scientists investigate the links between food and health?
Proving a certain food causes a particular disease or illness is very difficult. Most often only an association can be seen between two factors, which maybe simply coincidental.
We can compare diets and rates of disease in different countries, but because we all eat so differently even within one country, this can’t actually prove very much. We can ask all those with a disease what they are eating, but this won’t tell us whether their eating habits changed before or after the illness. Diseases such as cancer and heart disease can take years to develop. As it is very difficult remembering what we ate in the past, specific foods can’t be shown to cause the development of that disease. The best way to study food and health is by monitoring the food intake of specific individuals over a long period of time and seeing who develops the disease and who doesn’t, although other factors have to be considered, such as smoking, exercise and body weight. These studies are very expensive and take a long time, so few of those reported in the media are of this type. A big study of nurses in the US started over 30 years ago!
Are there factors which can increase the risk of cancer?
The causes of cancer are many and complex. Overall eating and lifestyle habits are more important factors in cancer risk than specific foods. Here are a few of the factors scientists agree affect cancer risk:
- Being overweight or obese and inactive are now leading risk factors for several types of cancer, including bowel (colon) cancer.
- Age. Whilst not a factor we can control, getting older significantly increases our risk of cancer.
- Single foods do not cause cancer. Foods aren’t good or bad. The combination of foods we eat has a greater influence on cancer risk. All foods can be enjoyed when eaten in moderation.
- A balanced eating pattern, including a variety of fruit, vegetables and other foods high in fibre, such as wholegrain breads, combined with regular physical activity seem to offer the best protection.
Does red meat cause cancer?
No, red meat does not cause cancer. There is no scientific evidence to show eating red meat actually causes any type of cancer.
Are meat eaters more at risk of bowel (colon) cancer than non meat eaters?
Some scientists have found an association between high intakes of red and processed meat and an increased risk of bowel (colon) cancer. However, the risk was only higher in those eating far more meat than the average New Zealander. In one study, eleven meat pies were being eaten every day! Any such risk has been shown to disappear when meat is eaten with vegetables, as is usually the case in New Zealand. Most of the research done on processed meat has been carried out in European countries where they tend to eat different types of processed meat and up to three times the amount eaten in New Zealand.
What is red meat?
Red meat usually includes beef, lamb, venison and pork, whether fresh, minced or frozen. Few scientific studies specify exactly which meats are included, so this is only a guide.
What about processed meat?
Processed meat is less well-defined than red meat, but usually refers to meat such as ham, bacon, sausages, salami and canned corned beef.
Should I still eat red meat, and how much?
Most people in New Zealand choose to eat meat and enjoy it. The Ministry of Health recommends we eat at least one ‘protein’ food each day, choosing from red meat, poultry, fish, eggs or beans and pulses. The majority of us eat meat in amounts well within this recommendation.
Lean beef and lamb provide a number of essential nutrients to the diet, such as iron, zinc, protein and several vitamins, so are an important part of our daily meals. New Zealanders should continue to enjoy lean beef and lamb three to four times a week, with plenty of vegetables, within a healthy, active lifestyle.
For more information about the nutritional benefits of eating lean red meat, click here
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