The risk of cancer, especially lung and colorectal cancer increases significantly among people who eat red or processed meats, according to a study released today by the journal PLoS Medicine.

The research, conducted by scientists at the National Cancer Institute, indicates that the greatest danger is also manifest in the liver or esophageal cancer and pancreatic cancer among men who consumed red meat.

Scientists drew this conclusion in analyzing the cases of 500,000 people between 50 and 71 years who underwent a special diet and monitored.

After eight years, the study found 53,396 cases of cancer.

“We found statistically higher risk (20 to 60 percent) of esophageal cancer, colorectal, liver and lung compared with individuals with lower consumption of red meat,” said the scientists in the study.

Those with 20 percent more meat ran a 20 percent greater risk of colorectal cancer and 16 percent of lung cancer, he added.

In addition, consumption of red meat was linked to an increased risk of esophageal and liver cancer, he said.

According to scientists, in general, meat contains a high level of saturated fat and iron, which have been associated with carcinogenesis, the researchers said.

This entry was posted on Wednesday, February 24th, 2010 at 7:58 am and is filed under Cancer. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.