JSB and A MEATY Difference of Opinion: 6

JSB and A MEATY Difference of Opinion: 6

My blog series response to the recently published letter in the Napier Courier, written by Fiona Greig, the nutrition manager for beef and lamb New Zealand Inc.

Scientists at Newcastle University found those who ate a meat-rich diet were five times as likely to suffer a bowel cancer relapse, saying “Eating a diet high in meat and alcohol tripled the risk of a bowel disease relapse”, as reported in the medical journal GUT, 2004.

The Cancer Facts & Figures 2013 Report from The American Cancer Society says “…2 out of 3 new cancer cases each year are preventable…colorectal cancer risks include obesity, physical inactivity, a diet high in red or processed meat...”.

A study by the World Health Organization’s International Agency for Research on Cancer (IARC), found a strong association between red meat and cancer.  The Study by Petra Rattue “Red Meat Increases Risk Of Cancer, Heart Disease And Death” as published by Medical News Today and reported by The Guardian, said: “International scientists yesterday delivered a long-awaited verdict on red meat, concluding in a definitive study of the eating habits of half a million people that beef, lamb, pork, veal and their processed varieties such as ham and bacon, increase the risk of bowel cancer.  Those who eat two portions a day — equivalent to a bacon sandwich and a filet steak — increase their risk of bowel cancer by 35% over those who eat just one portion a week”.
Arch Intern Med. Published online March 12, 2012. doi:10.1001/archinternmend.2011.2287; doi:10.1001/archinternmed.2012.174.  As reported by Medical News Today, CBSnews.com, Robert Bazell, NBC News, Nicole Ostrow newyorkdailynews.com and AFP relaxnews.com on March 12, 2012.

A study presented at the National Institute of Health-funded ‘Genetics and Epidemiology of Colorectal Cancer Consortium (GECCO) in 2013, found “a protective effect from high fibre foods eaten such as fruits, vegetables, nuts, seeds, wholegrains and legumes, with the more vegetable fibre eaten, the lower the risk of colorectal cancer”.
Study by Figueiredo J, et al “Genome-wide analysis highlights gene interaction with processed meat and vegetable intake for colorectal cancer risk” from the University of Southern California and the ongoing collaboration among multiple institutions worldwide, the international NIH-funded ‘Genetics and Epidemiology of Colorectal Cancer Consortium (GECCO)’, as presented at the annual American Society of Human Genetics meeting on October 25, 2013.  This study utilized a case-control analysis of 9,287 patients with colorectal cancer and 9,117 controls through 10 observational studies.  GECCO is investigating additional colorectal cancer-related variants and how genetic variants are modified by other environmental and lifestyle risk factors.  As reported by MedPage Today and science20.com on October 24, 2013.


Posted: Friday 28 March 2014