Red Meat Increases Stomach Cancer Risk

Numerous studies have examined the impact of diets on incidence of stomach (gastric) cancer, including whether certain foods increase or decrease the risk of this cancer. One food that has been highlighted in these studies is red meat. So the question is, does frequent consumption of red meat promote the development of stomach cancer?

In a Chinese study, researchers analyzed data on the red meat intake and gastric cancer odds of 1,228,327 men and women. The research team discovered that consumption of extra 100 grams of red meat per day raised the risk of acquiring stomach cancer by 17%. Further evidence pointing to the role of red meat in the development of stomach cancer was seen in a study titled "Red and Processed Meat Intake Is Associated With Higher Gastric Cancer Risk: a Meta-Analysis of Epidemiological Observational Studies." "Our findings indicate that consumption of red and/ or processed meat contributes to increased gastric cancer risk," concluded the authors.

The reason for this increased risk was attributed to the presence of heterocyclic amines, N-nitroso compounds, and polycyclc aromatic hydrocarbons in red meat. Heterocyclic amines and polycyclic aromatic hydrocarbons are compounds formed from the cooking of meat at high temperatures. These compounds are potent carcinogens that can trigger the formation, growth, and spread of cancerous cells and tumors in the stomach.

Stomach cancer is the 5th most common cancer worldwide. In the United States, more than 25,000 men and women are diagnosed with stomach cancer every year. A significant proportion of these cases of stomach cancer is due to unhealthy dietary choices. By removing red meat from our diets, we are eliminating one of the risk factors for stomach cancer and improving our chances of keep this dreadful cancer away.

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