Link Between Meat and Colon Cancer Explained
February 24, 2006
By: Diana Barnes-Brown for Body1
If you are one of many who are aware of the potential risks of eating red or processed meats, but have been holding out for conclusive evidence, now might be a good time to consider putting down that hot dog.
| Take Action | Learn the signs and symptoms of colorectal cancer and try for early detection and treatment.
According to a 2005 fact sheet from the American Cancer Society, common signs and symptoms of colorectal may include:
Changes in bowel habits including diarrhea, constipation, or passing narrow bowel movements for more than a few days at a time.
Feeling as though you have to make a bowel movement, even when you just have.
Stomach cramping or pain.
Blood in the stool or from the rectum.
Jaundice (a yellow tinge to the skin or eyes).
Fatigue or weakness.
Lack of appetite.
It’s important to note that these symptoms may only appear in very late stages of the disease. So, the best way to ensure freedom from colorectal cancer is to talk to healthcare providers and make all screening and testing appointments recommended within the timeframe for your age group and personal risk factors.
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This month, a London-based group of scientists said they had found a reason why consuming too much red meat can increase colorectal cancer risk. In examining cells from a number of volunteer participants eating different diets, they discovered that red meat causes a rise in DNA-altering compounds in the large intestine, thereby increasing the likelihood of cell mutations that can lead to the development of cancerous cells.
“This is the first definite link between red meat and the very first stage of cancer,” noted Professor Sheila Bingham, of the Medical Research Council Dunn Nutrition Unit in Cambridge, England, in a recent interview with Reuters.
Previously, Bingham and her colleagues had shown that there was a strong connection between the consumption of red meat and the risk of developing colon cancer, but the next step was showing the actual chemical mechanisms that cemented the link as a potential cause of the disease.
The researchers found that the risk of colorectal cancer was one third higher for people who typically ate more than two portions of red or processed meat every day, as compared to those who ate less than one portion a week.
The most recent study involved examining cells from the colon lining of people in each of four distinct diet groups: Red meat, vegetarian, high red meat and high fiber. Increased consumption of red meat caused increases in chemical compounds known as N-nitrosocompounds in the large intestine. These compounds may attach themselves to DNA, increasing the likelihood of cancer-provoking mutations. It is possible that the repairs the damage itself, and it seems that increased fiber intake can help with this process. But if not, cancer seems far more likely to develop.
The researchers hope that their research may be a first step to helping doctors catch the earliest warning signs of colorectal cancer, one of the most frequently occurring cancers in developed countries. Nearly a million cases are diagnosed each year, and nearly 500,000 die each year from the disease, notes the International Agency for Cancer Research in France.
Currently recognized risk factors include a diets rich in animal protein, certain fats, and refined carbohydrates (high carbs with low fiber), as well as sedentary lifestyles. Obesity, smoking, and alcohol consumption are additional risk factors. More often than not, colorectal cancer occurs in people over 60 years of age, and about 1 in 20 cases are hereditary.
Last updated: 24-Feb-06
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