A new article published by Reuters in Washington highlights the dangers associated with excessive consumption of red and processed meat and reveals a disturbing link between meat consumption and the development of certain cancers, including lung cancer and colorectal cancer, US researchers report.
This study found that people who consume large amounts of meat also face an increased risk of developing liver and esophageal cancer.
A research team led by Dr. Amanda Cross of the US National Cancer Institute called for a reduction in the consumption of red and processed meat in order to reduce the incidence of cancer in various organs of the body. Read: Why eating meat and sugar is bad for mental health?
Their results, published in the prestigious journal PLoS Medicine, highlight the importance of a balanced diet and moderate meat consumption.
The results showed that those people who consumed more red meat had a high risk, between 20 and 60 percent, of developing esophageal, colon, liver, and lung cancers. The risk was even higher in those who were also smokers, highlighting the importance of considering other risk factors in conjunction with dietary habits.
On the other hand, researchers have not found a significant association between red meat consumption and some types of cancer, such as stomach or bladder cancer, leukemia, lymphoma, or melanoma. However, it is important to note that this does not discount the importance of cutting down on excessive red meat consumption to maintain good health.
The study classified red meat as any type of beef, pork and lamb, while processed meats included foods such as bacon, sausages, beef and pork chorizo, and ham and others.
The experts explained that meat can cause cancer in a variety of ways because it is a source of both saturated fat and iron, both of which are independently linked to carcinogenesis, which is the process by which cancer cells develop. In addition, meat also contains various chemicals that can cause DNA mutations, which increases the risk of cancer.
While meat is an important source of nutrients, it’s important to adopt healthier and more balanced eating habits in order to prevent serious diseases like cancer.
Awareness of risk factors and promoting a varied diet are key to maintaining good health and reducing diet-related diseases. In particular, it is recommended that pork and any meat be properly cooked to ensure its safe consumption and reduce the risks associated with its consumption.
Eating undercooked meat can lead to infections and health risks, experts say. For example, when you eat meat from infected animals, you run the risk of contracting tapeworm in your intestines, according to MedlinePlus, a website of the US National Library of Medicine.
Although a tapeworm infestation is usually asymptomatic, some people may experience abdominal discomfort and notice segments of the worm in their stool.
In addition, the study “Antimicrobials in Agriculture and the Environment: Reducing Waste and Waste” warns that consumption of raw or undercooked meat can lead to exposure to antibiotic-resistant bacteria, which can pose a risk to human health.