High beef consumption lowers colon cancer risk by 33%

This study was published in the American Journal of Epidemiology 1979 Feb;109(2):132-44

Study title and authors:

A case-control study of relationships of diet and other traits to colorectal cancer in American blacks.

Dales LG, Friedman GD, Ury HK, Grossman S, Williams SR.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/425952

This study investigated the relationship between colon cancer and the consumption of various meats in 99 black colorectal cancer patients and 280 controls who were free from cancer.

The study found:

• Those who ate the most chicken had a 8% reduced risk of colon cancer.
• Those who ate the most beef had a 33% reduced risk of colon cancer.

This study shows that beef and chicken consumption is associated with reduced rates of colon cancer.