People eating a lot of red meat may have a higher risk of developing throat and stomach cancer, suggests a new study. Reporting in the American Journal of Gastroenterology, researchers followed 500,000 older adults in the United States for 10 years, finding those individuals who consumed a lot of red meat had a greater risk of stomach or esophageal cancer.
The National Cancer Institute predicts 21,000 new cases of stomach cancer in the U.S. in 2010, with 10,570 deaths due to the disease. And new diagnoses of esophageal cancer in 2010 will hit 16,640, with 14,500 deaths.
Study participants in the top 20% of red meat consumption were 79% more likely to develop throat cancer, compared to people in the bottom 20% of red meat consumption.
Higher risk of stomach cancer was also observed in the top meat eaters, especially individuals consuming meat cooked at high temperatures; which creates heterocyclic amines (HCA), carcinogenic compounds shown to cause cancer in lab animals.
Unlike red meat, foods like fruits and vegetables, which are high in antioxidants, decrease cancer risk.
According to the World Health Organization, cancer is the leading cause of death worldwide. In 2004, 7.4 million deaths were attributed to cancer. And by 2030, cancer related deaths are expected to reach 12 million.
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