Red meat linked to stomach, esophageal cancers

18.11.2011 [15:23]
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Baku, November 18 (AZERTAC). Red meat consumption increases the risk of both stomach and esophageal cancer, according to a study conducted by researchers from the nonprofits World Cancer Research Fund and Cancer Research, and published in the American Journal of Gastroenterology.

The researchers questioned 494,979 U.S. residents between the ages of 50 and 71 about their lifestyle and diet habits, including consumption of red meat and their favored cooking methods, then followed them for approximately 10 years.

They found that after adjusting for potentially confounding factors such as age, exercise, smoking and weight, participants who ate the most red meat had a 79 percent higher risk of developing a cancer of the upper esophagus known as esophageal squamous cell carcinoma. Participants who ate the most food containing higher levels of one type of heterocyclic amine (HCA) had a 44 percent higher risk of a cancer of the upper stomach known as gastric cardia.

Red meat linked to stomach, esophageal cancers

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