As meat and fat consumption increase the rates of stomach cancer decrease

This study was published in Cancer Research 1975 Nov;35(11 Pt. 2):3460-3

Study title and author:

Epidemiology of cancer of the stomach with special reference to its recent decrease in Japan.

Hirayama T.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/1192411

Hirayama notes that in Japan death rates for stomach cancer have been declining. The study investigated the connection between the decreased death rates and stomach cancer.

Over an 18 year period male stomach cancer death rate have fallen by:
25%  in the age group 40 to 44
34% in the age group 45 to 49,
35% in the age group 50 t0 54
30% in the age group 55 to 59
30% in the age group 60 to 64
19% in the age group 65 to 69

Over the same period female death rates have also fallen. Their rates are:
25%  in the age group 40 to 44
22% in the age group 45 to 49,
30% in the age group 50 t0 54
31% in the age group 55 to 59
28% in the age group 60 to 64
30% in the age group 65 to 69

Hiramaya found the following changes in food consumption:
(a) Carbohydrate consumption decreased by 14%.
(b) Rice consumption decreased by 19%.
(c) Potato consumption decreased by 56%.
(d) Fat consumption increased by 126%.
(e) Egg consumption increased by 1191%
(f) Meat consumption increased by 1269%.

This study found that as carbohydrate consumption declined and meat and fat consumption increased the rates of stomach cancer decreased.

Links to other studies:
Eating red meat helps to reduce the risk of colon cancer by 29%
Women who eat high quantities of meat have less incidence of breast cancer
High amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer

Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer

This study was published in Cancer Research 1994 Feb 1;54(3):718-23

Study title and authors:

A prospective cohort study on the relation between meat consumption and the risk of colon cancer.

Goldbohm RA, van den Brandt PA, van 't Veer P, Brants HA, Dorant E, Sturmans F, Hermus RJ.

Department of Nutrition, TNO-Toxicology and Nutrition Institute, Zeist, The Netherlands.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8306333

The study investigated the association of the consumption of meat and the intake of fat with risk of colon cancer. The study included 120,852 men and women, aged 55-69 and lasted 3.3 years.

The study found:
(a) Fat consumption had no bearing on colon cancer rates.
(b) Those who ate the most fresh meat had a 16% reduction in colon cancer.
(c) For every 15 gram per day increase in beef consumption there was a 4% reduction in colon cancer.
(d) For every 15 gram per day increase in liver consumption there was a 85% reduction in colon cancer.

This study shows that red meat protects against colon cancer.

Red meat reduces colon cancer by 34%

This study was published in the American Journal of Epidemiology 2004 Nov 15;160(10):1011-22

Study title and authors:

Dietary fat and fatty acids and risk of colorectal cancer in women.

Lin J, Zhang SM, Cook NR, Lee IM, Buring JE.

Division of Preventive Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA 02215, USA. jhlin@rics.bwh.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/15522858

Dr. Jennifer Lin, an Assistant Professor of Medicine at the Harvard Medical School, examined the association of intakes of different types of fat with the risk of colon cancer. She and her colleagues analyzed the diets of 37,547 women over 8.7 years.

Dr. Lin found:

• Women who consumed the most saturated fat had an 8% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most cholesterol had a 21% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most red meat had a 34% reduced incidence of colon cancer compared to the women who ate the least.
• Women who consumed the most vegetable fat had a 21% increased incidence of colon cancer compared to the women who ate the least.

This study shows that dietary cholesterol, animal fats and red meat give protection from colon cancer, whereas vegetable fats (margarine, sunflower oil etc.) increase the risk of colon cancer.

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.

Red meat and eggs decrease the risk of pancreatic cancer

This study was published in the American Journal of Epidemiology 2002 May 1;155(9):783-92

Study title and authors:

Prospective study of diet and pancreatic cancer in male smokers.

Stolzenberg-Solomon RZ, Pietinen P, Taylor PR, Virtamo J, Albanes D.

Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD 20892-7232, USA. rs221z@nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11978580

This study examined the connection between diet and pancreatic cancer in 27,111 male smokers aged 50-69.

The study found:

• The men who ate the most wheat products had a 23% increased risk of pancreatic cancer than the men who ate the least wheat products.
• The men who ate the most fried meat had a 2% decreased risk of pancreatic cancer compared to the men who ate the least fried meat.
• The men who ate the most red meat had a 5% decreased risk of pancreatic cancer compared to the men who ate the least red meat.
• The men who ate the most eggs had a 14% decreased risk of pancreatic cancer compared to the men who ate the least eggs.

This study shows that wheat increases the risk of pancreatic cancer, whereas red meat and eggs decrease the risk of pancreatic cancer.

Red meat and dietary cholesterol offer protection from pancreatic cancer

This study was published in the International Journal of Cancer 2009 Sep 1;125(5):1118-26

Study title and authors:

Meat and fat intake and pancreatic cancer risk in the Netherlands Cohort Study.

Heinen MM, Verhage BA, Goldbohm RA, van den Brandt PA.

Department of Epidemiology, Nutrition and Toxicology Research Institute Maastricht, Maastricht University, The Netherlands. mirjam.heinen@epid.unimaas.nl

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/19452526

This study examined the relationship between pancreatic cancer risk and intake of fresh meat, eggs, total fat, and different types of fat. The diets of 120,852 men and women were analyzed over a 13.3 year period.

The study found:

• Those that consumed the most meat had a 24% decreased rate of pancreatic cancer compared to those that consumed the least meat.
• Those that consumed the most red meat had a 46% decreased rate of pancreatic cancer compared to those that consumed the least red meat.
• Those that consumed the most pork had a 25% decreased rate of pancreatic cancer compared to those that consumed the least pork.
• Those that consumed the most eggs had a 16% decreased rate of pancreatic cancer compared to those that consumed the least eggs.
• Those that consumed the most fat had a 5% decreased rate of pancreatic cancer compared to those that consumed the least fat.
• Those that consumed the most meat fat had a 37% decreased rate of pancreatic cancer compared to those that consumed the least meat fat.
• Those that consumed the most dietary cholesterol had a 27% decreased rate of pancreatic cancer compared to those that consumed the least dietary cholesterol.

This study reveals that red meat, fat and dietary cholesterol offer protection from pancreatic cancer.

Pancreatic cancer risk is decreased on a diet high in red meat and saturated fat

This study was published in the Journal of the National Cancer Institute 1998 Nov 18;90(22):1710-9

Study title and authors:

Dietary and nutritional factors and pancreatic cancer: a case-control study based on direct interviews.

Silverman DT, Swanson CA, Gridley G, Wacholder S, Greenberg RS, Brown LM, Hayes RB, Swanson GM, Schoenberg JB, Pottern LM, Schwartz AG, Fraumeni JF Jr, Hoover RN.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Bethesda, MD 20892, USA. silvermd@EPNDCE.NCI.NIH.GOV

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9827525

This study investigated the relationship between diet and pancreatic cancer in 436 patients and 2003 general-population control subjects aged 30-79 years.

The study found:

• Those who had the lowest consumption of bread, grains and cereals had an 8% decreased rate of pancreatic cancer compared to those who had the highest consumption of bread, grains and cereals.
• Those who had the lowest consumption of carbohydrates had a 36% decreased rate of pancreatic cancer compared to those who had the highest consumption of carbohydrates.
• Those who ate the most fat had a 34% decreased rate of pancreatic cancer compared to those who ate the least fat.
• Those who ate the most saturated fat had a 28% decreased rate of pancreatic cancer compared to those who ate the least saturated fat.
• Those who ate the most red meat had an 18% decreased rate of pancreatic cancer compared to those who ate the least red meat.

This study shows that diets high in saturated fat and red meat offer protection from pancreatic cancer.

Eating red meat cuts colon cancer by 10% in men

This study was published in Cancer Epidemiology Biomarkers and Prevention 1999 Jan;8(1):15-24.

Study title and authors:

Meat consumption, genetic susceptibility, and colon cancer risk: a United States multicenter case-control study.

Kampman E, Slattery ML, Bigler J, Leppert M, Samowitz W, Caan BJ, Potter JD.

Source

Fred Hutchinson Cancer Research Center, Cancer Prevention Research Program, Seattle, Washington 98109-1024, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9950235

The association between meat consumption and colon cancer risk was compared between 1,542 men and women aged 30 - 79 who had colon cancer and 1,860 people who did not have cancer.  

The study revealed:

• Red meat consumption was unrelated to colon cancer risk in women.
• Men who ate the most red meat had a 10% decreased risk of colon cancer.

Meat and eggs give protection from breast cancer

This study was published in the Journal of the National Cancer Institute 2003 Mar 5;95(5):373-80

Study title and authors:

Plasma folate, vitamin B6, vitamin B12, homocysteine, and risk of breast cancer.

Zhang SM, Willett WC, Selhub J, Hunter DJ, Giovannucci EL, Holmes MD, Colditz GA, Hankinson SE.

Department of Epidemiology, Harvard School of Public Health, Division of Preventive Medicine, Boston, MA 02115, USA. Shumin.Zhang@channing.harvard.edu

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed?term=12618502

The study investigated the association between vitamins B12 and B6 with breast cancer. The dietary habits of 712 women with breast cancer were compared with 712 women without breast cancer.

The study found:

• Women with the highest vitamin B12 had 64% less breast cancer than women with the lowest vitamin B12.
• Women with the highest vitamin B6 had 30% less breast cancer than women with the lowest vitamin B6.

The best dietary sources of vitamin B12 are liver, turkey, fish, beef, lamb and eggs.

Excellent dietary sources of vitamin B6 are liver, eggs, turkey, pork and fish.

High amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer

This study was published in Cancer Epidemiology Biomarkers and Prevention 1995 Dec;4(8):885-93

Study title and authors:

Dietary factors and the risk of pancreatic cancer: a case-control study in Shanghai China.

Ji BT, Chow WH, Gridley G, Mclaughlin JK, Dai Q, Wacholder S, Hatch MC, Gao YT, Fraumeni JF Jr.

Division of Epidemiology Columbia University, School of Public Health, New York, New York 10032, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8634662

This study examined the effects of diet on pancreatic cancer. The study included 451 people with pancreatic cancer aged 30 - 74 and 1,552 healthy controls.

The study found:

• Those who consumed the least rice and noodles had a 33% decreased incidence of pancreatic cancer compared to those who ate the most rice and noodles.
• Those who ate the most red meat had a 2% decreased incidence of pancreatic cancer compared to those who ate the least red meat.
• Those who ate the most eggs had a 56% decreased incidence of pancreatic cancer compared to those who ate the least eggs.
• Those who ate the most fat had a 33% decreased incidence of pancreatic cancer compared to those who ate the least red fat.

This study shows that high amounts of dietary red meat, eggs and fat are associated with decreased rates of pancreatic cancer.

Diets high in red meat and saturated fat decrease the incidence of pancreatic cancer

This study was published in the American Journal of Epidemiology 2003 Jun 15;157(12):1115-25

Study title and authors:

Dietary meat, dairy products, fat, and cholesterol and pancreatic cancer risk in a prospective study.

Michaud DS, Giovannucci E, Willett WC, Colditz GA, Fuchs CS.

Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Rockville, MD, USA. michaudd@mail.nih.gov

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/12796048

This study, of 4 years, examined the relationship of diet and the risk of pancreatic cancer in 88,802 women.

The study found:

(a) Women who ate the most saturated fat had a 5% decreased risk of pancreatic cancer compared to women who ate the least saturated fat.

(b) Women who ate the most butter had an 11% decreased risk of pancreatic cancer compared to women who ate the least butter.

(c) Women who ate the most meat had a 6% decreased risk of pancreatic cancer compared to women who ate the least meat.

(d) Women who ate the most red meat had a 13% decreased risk of pancreatic cancer compared to women who ate the least red meat.

This results of the study show that red meat and saturated fat offer protection from pancreatic cancer.

Pork reduces pancreatic cancer risk by 75%

This study was published in the International Journal of Cancer 2002 Mar 20;98(3):480-2

Study title and authors:

Lifestyle factors and pancreatic cancer risk: a cohort study from the Swedish Twin Registry.

Isaksson B, Jonsson F, Pedersen NL, Larsson J, Feychting M, Permert J.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/11920604

This study of 12,204 female and 9,680 male twins examined the effect of pork consumption on the incidence of pancreatic cancer.

The study found that those who consumed the most pork had a 75% reduced risk of pancreatic cancer.

Eating iron rich foods has No association with breast cancer

This post includes a summary of a study published in the American Journal of Clinical Nutrition December 2010 vol. 92 no. 6 1478-1483 and a recipe for roast beef.

Study title and authors:
Intakes of dietary iron and heme-iron and risk of postmenopausal breast cancer in the National Institutes of Health–AARP Diet and Health Study1,2,3

Books:

Geoffrey C Kabat, Amanda J Cross, Yikyung Park, Arthur Schatzkin, Albert R Hollenbeck, Thomas E Rohan, and Rashmi Sinha

1From the Department of Epidemiology and Population Health, Albert Einstein College of Medicine, Bronx, NY (GCK and TER); the Nutritional Epidemiology Branch, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, MD (AJC, YP, AS, and RS); and the AARP, Washington, DC (ARH).
2 Supported by institutional funds (Albert Einstein College of Medicine).
3 Address correspondence to GC Kabat, Department of Epidemiology and Population Health, Albert Einstein College of Medicine, Bronx, NY 10461. E-mail: geoffrey.kabat@einstein.yu.edu.

This study can be accessed at: http://www.ajcn.org/content/92/6/1478.abstract?etoc

The study assessed intakes of total dietary iron and heme iron (iron from meat, fish and poultry) in relation to breast cancer risk in 116,674 postmenopausal women.

The study concluded there is NO association between iron or heme-iron intakes and postmenopausal breast cancer.

More information on this subject: Books : Scientific Studies : Other Websites : Videos : Food Mall

Recipe of the day

Roast Beef

Ingredients:

Food Mall: Sirloin Roast Beef

1 x 1.3kg/3lb sirloin

Salt and freshly milled black pepper
5-10ml/1-2tsp fennel seeds, crushed
5-10ml/1-2tsp ground cinnamon
3 medium onions, peeled and quartered

Method:
1.Preheat the oven to Gas mark 4-5, 180-190°C, 350-375°F.

2.In a small bowl mix the seasonings together. Place the joint on a chopping board and coat with the seasoning on both sides. Place on a rack in a roasting tin and open roast for the preferred, calculated cooking time, basting occasionally with any rich meat juices. Cover with foil if browning too quickly.

3.30 minutes before the end of the cooking time remove the joint from the rack and add the onions. Position the joint on top of the onions and return to the oven.

4.Remove from the oven; cover and leave to rest for 15-20 minutes.

Roast Beef