Posts Tagged ‘processed meat’

A gene variant increases colorectal cancer risk from eating processed meat.

Friday, April 25th, 2014

logo1267406_mdResearchers in a new study in PLOS Genetics reported that a common gene variant that affects one in 3 people seems to increase the risk of colorectal cancer from the consumption of processed meat. Data from over 9,200 patients with colorectal cancer and over 9,100 controls were pooled. Over 2 million variants were analyzed to find those associated with the consumption of meat, fiber, fruits and vegetables and found a significant interaction between the variant rs4143094 and processed meat consumption. This variant was found on the same chromosome 10 region of another gene that was previously linked to several forms of cancer. Colorectal cancer is a multi-factor disease process that has both genetic caused and lifestyle factors including diet. About 30 known genetic susceptibility alleles for colorectal cancer have been identified but the effect of specific foods on the activities of the genes has not been found. The researchers said “The possibility that genetic variants may modify an individual’s risk for disease based on diet has not been thoroughly investigated but represents an important new insight into disease development.”  They further said”Diet is a modifiable risk factor for colorectal cancer. Our study is the first to understand whether some individuals are at higher or lower risk based on their genomic profile.  This information helps us better understand the biology and maybe in the future lead to targeted prevention strategies.”

Nitrate and Nitrite Added to Meat May Increase Risk of Bladder Cancer

Wednesday, August 11th, 2010


In a new study published early online in Cancer, a peer-reviewed journal of the American Cancer Society, researchers reported that meat related compounds in the processing methods may increase the risk of bladder cancer. In this prospective study-the NIH-AARP Diet and Health Study- the researchers used data gathered from 300,000 men and women aged 50 to 71 years on questionnaires that assessed the type of meat consumed, and how it was prepared and cooked. At the beginning of the study in 1995 to 1996 the subjects completed dietary and lifestyle questionnaires about their usual consumption of foods and drinks. Followed over 8 years 854 of the subjects developed bladder cancer.
Those whose diet was highest in total dietary nitrite from all sources and those who had the highest amount of nitrate and nitrite from processed meats had a 28 to 29% increased rate of developing bladder cancer compared with those who consumed the lowest amount of nitrate and nitrite. Further studies are recommended and more information is available in the original article.