Red and processed meat linked to colon cancer

Vegetarian Journal, May-June, 2005 by Reed Mangels

More than 50,000 Americans die each year from colon cancer. Is there a dietary connection? Probably. Researchers with the American Cancer Society obtained diet information that more than 150,000 American adults provided in 1982 and in 1992. Intakes of red and processed meat averaged 17 ounces weekly in men and 10.5 ounces weekly in women. Subjects who ate the most processed meat in both 1982 and 1992 had a higher risk of colon cancer than those eating less processed meat. Those eating the most red meat and the least poultry and fish also had a significantly increased risk of colon cancer. These results agree with studies showing that vegetarians are at lower risk for colon cancer than are meat-eaters. This study, in conjunction with other studies showing the same link between red meat and colon cancer as well as a link between red meat and diabetes (See Vegetarian Journal, Issue 2, 2005.), raise significant concerns about Americans' increasing consumption of red and processed meats.

Chao A, Thun MJ, Connell CJ, et al. 2005. Meat consumption and risk of colorectal cancer. JAMA 293:172-82.