We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Lab Studies Associating Cancer With Eating Red Meat May Be Flawed

March 6, 2014: 12:00 AM EST
Recent studies associating the consumption of red and processed meat with a higher risk of colon cancer should be taken with a grain of salt, according to a paper published by 23 scientists. Much of the data were collected from studies in which animals ate large amounts of red meat without a balance of vegetables, fiber, milk or other sources of calcium. These other foods, cooperating with the bacteria that live in the gut, may actually protect the gut from cancer. Meat contains nutritionally beneficial compounds that are not carcinogenic, the researchers concluded, but when consumed in very high amounts may result in an imbalanced diet and thereby increase the risk of developing [colorectal cancer].”
Marije Oostindjer et al., "The role of red and processed meat in colorectal cancer development: A review, based on findings from a workshop.", Meat Science, March 06, 2014, © Oostindjer et al.
Cancer & Cancer Prevention
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.