Long-term high consumption of red
and processed meat may increase the risk of cancer in the
colon and rectum, a new study shows.
Dr. Michael J. Thun, with the
American Cancer Society in Atlanta, and colleagues followed
148,610 adults, average age 63 years, who completed questionnaires
in 1982 and again between 1992 and 1993 regarding their diet,
exercise, medical history and other lifestyle habits.
By 2001, there were 1667 new
cases of colorectal cancer, according to a report in Wednesday's
Journal of the American Medical Association.
The participants who consistently
ate the most red meat and processed meats had a 50 percent
higher rate colorectal cancer than those who ate the least
red or processed meat.
Prolonged high consumption
of poultry and fish was marginally associated with about a
25 percent lower risk of colon cancer, but not rectal cancer.
Meanwhile, in another study
in the journal, European investigators report that eating
a lot of fruit and vegetables doesn't do anything to prevent
breast cancer.
Dr. Petra H. M. Peeters, at
University Medical Center in Utrecht, the Netherlands, and
colleagues analyzed data on approximately 285,000 women ages
25 to 70 from eight European countries who were followed for
an average of 5.4 years. The participants had completed dietary
questionnaires.
There were 3659 cases of invasive
breast cancer among this group of women.
Even though the highest intake
of total fruits and vegetables was 2- to 3-times more than
the lowest level of intake, the team saw no significant differences
in breast cancer risk.
In an accompanying editorial,
Dr. Walter C. Willett, at Harvard School of Public Health
in Boston, comments that, despite the negative results for
breast cancer risk, "reductions in blood pressure and epidemiological
evidence for lower risks of cardiovascular disease provide
sufficient reason to consume" fruits and vegetables in abundance.
Regarding the association between
meat consumption and colorectal cancer, he adds, "prudence
would suggest that red meat, and processed meats in particular,
should be eaten sparingly to minimize risk."
SOURCE: Journal of the American
Medical Association, for January 12, 2005.
Reference
Source 89
January 12, 2005
