Eating small amounts of red and processed meats may increase risk of early death

March 27, 2019

Science Daily/Loma Linda University Adventist Health Sciences Center

A new study out of Loma Linda University Health suggests that eating red and processed meats -- even in small amounts -- may increase the risk of death from all causes, especially cardiovascular disease.

Saeed Mastour Alshahrani, lead author of the study and a doctoral student at Loma Linda University School of Public Health, said the research fills an important gap left by previous studies that looked at relatively higher levels of red meat intake and compared them with low intakes.

"A question about the effect of lower levels of intakes compared to no-meat eating remained unanswered," Alshahrani said. "We wanted to take a closer look at the association of low intakes of red and processed meat with all-cause, cardiovascular diseases, and cancer mortality compared to those who didn't eat meat at all."

This study, "Red and Processed Meat and Mortality in a Low Meat Intake Population" is part of the Adventist Health Study-2 (AHS-2), a prospective cohort study of approximately 96,000 Seventh-day Adventist men and women in the United States and Canada. The principal investigator of AHS-2 is Gary E. Fraser, MD, PhD, professor of medicine and epidemiology at Loma Linda University Health.

Adventists are a unique population -- approximately 50 percent are vegetarians, and those who consume meat do so at low levels. This allowed researchers to investigate the effect of low levels of red and processed meat intake compared to zero-intake in a large setting such as the Adventist Health Study.

The study evaluated the deaths of over 7,900 individuals over an 11-year period. Diet was assessed by a validated quantitative food frequency questionnaire and mortality outcome data were obtained from the National Death Index. Of those individuals who consumed meat, 90 percent of them only ate about two ounces or less of red meat per day.

Nearly 2,600 of the reported deaths were due to cardiovascular disease, and over 1,800 were cancer deaths. Processed meat -- modified to improve flavor through curing, smoking, or salting (such as ham and salami) -- alone was not significantly associated with risk of mortality possibly due to a very small proportion of the population who consume such meat. However, the total intake of red and processed meat was associated with relatively higher risks of total and cardiovascular disease deaths.

Michael Orlich, MD, PhD, co-director of AHS-2 and co-author of the present study, said these new findings support a significant body of research that affirms the potential ill health effects of red and processed meats.

"Our findings give additional weight to the evidence already suggesting that eating red and processed meat may negatively impact health an

Whole grains decrease colorectal cancer risk, processed meats increase the risk

Report analyzing the global research finds hot dogs and other processed meats increase risk of colorectal cancer, eating more whole grains and being physically active lowers risk

September 7, 2017

Science Daily/American Institute for Cancer Research

Major new report finds strong evidence of links between lifestyle and colorectal cancer risk. Physical activity and whole grains lowers risk of this cancer; too much alcohol and red meat, processed meats and obesity increase the risk. An estimated 47 percent of US colorectal cancers could be prevented each year with lifestyle changes.

Diet, Nutrition, Physical Activity and Colorectal Cancer also found that hot dogs, bacon and other processed meats consumed regularly increase the risk of this cancer. There was strong evidence that physical activity protects against colon cancer.

"Colorectal cancer is one of the most common cancers, yet this report demonstrates there is a lot people can do to dramatically lower their risk," said Edward L. Giovannucci, MD, ScD, lead author of the report and professor of nutrition and epidemiology at the Harvard TH Chan School of Public Health. "The findings from this comprehensive report are robust and clear: Diet and lifestyle have a major role in colorectal cancer."

The new report evaluated the scientific research worldwide on how diet, weight and physical activity affect colorectal cancer risk. The report analyzed 99 studies, including data on 29 million people, of whom over a quarter of a million were diagnosed with colorectal cancer.

Other factors found to increase colorectal cancer include:

·      Eating high amounts of red meat (above 500 grams cooked weight a week), such as beef or pork

·      Being overweight or obese

·      Consuming two or more daily alcoholic drinks (30 grams of alcohol), such as wine or beer

Lowering Risk with Fiber, Activity and Grains

The report concluded that eating approximately three servings (90 grams) of whole grains daily reduces the risk of colorectal cancer by 17 percent.

It adds to previous evidence showing that foods containing fiber decreases the risk of this cancer.

For physical activity, people who are more physically active have a lower risk of colon cancer compared to those who do very little physical activity. Here, the decreased risk was apparent for colon and not rectal cancer.

In the US, colorectal cancer is the third most common cancer among both men and women, with an estimated 371 cases diagnosed each day. AICR estimates that 47 percent of US colorectal cancer cases could be prevented each year through healthy lifestyle changes.

Notes Giovannucci: "Many of the ways to help prevent colorectal cancer are important for overall health. Factors such as maintaining a lean body weight, proper exercise, limiting red and processed meat and eating more whole grains and fiber would lower risk substantially. Moreover, limiting alcohol to at most two drinks per day and avoidance or cessation of smoking also lower risk."

Fish, Fruits and Vegetables, Emerging Evidence

The report found other links between diet and colorectal cancer that were visible but not as clear. There was limited evidence that risk increases with low intake of both non-starchy vegetables and fruit. A higher risk was observed for intakes of less than 100 grams per day (about a cup) of each.

Links to lowering risk of colorectal cancer was with fish and foods containing vitamin C. Oranges, strawberries and spinach are all foods high in vitamin C.

The research continues to emerge for these factors, but it all points to the power of a plant-based diet, says Alice Bender, MS, RDN, AICR Director of Nutrition Programs. "Replacing some of your refined grains with whole grains and eating mostly plant foods, such as fruits, vegetables and beans, will give you a diet packed with cancer-protective compounds and help you manage your weight, which is so important to lower risk."

"When it comes to cancer there are no guarantees, but it's clear now there are choices you can make and steps you can take to lower your risk of colorectal and other cancers," said Bender.

https://www.sciencedaily.com/releases/2017/09/170907093623.htm