Red Meat May Increase Risk of Cancer

by , under Colon Cancer, Contemporary Cancer Topics

A recent study has demonstrated that red meat eaters may have a higher risk of developing esophageal and stomach cancers than people who do not eat as much steak and hamburgers. Many people who follow and embrace a wholistic approach to diet have suspected that high consumption levels of red meat is not healthy.

A study in the American Journal of Gastroenterology found that subjects in the highest 20 percent of red meat consumed were 79 percent more likely than those in the bottom 20 percent to develop esophageal squamous cell carcinoma. The researchers say that the study does not prove that red meat actually causes cancer.  But this study does show a strong correlation between high rates of red meat consumption and cancers of the G.I. tract.

This study tends to support the suspicions of many alternative health care practitioners that advise people to limit their consumption of red meats.  It also may suggest that cancer patients greatly limit their consumption of meat, especially red meats and processed meats.

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