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However, many epidemiologic studies have suggested that cancer is more common in countries with higher per capita consumption of saturated fat, red meat, and other foods of animal origin and less common in countries with higher per capita intake of whole grains, vegetables, and fruits. Higher cancer risk may also result from the manner in which meat is processed or cooked. For example, the use of nitrates in the pickling of hot dogs, bacon, and sausage has been shown to lead to the formation in the body of a class of carcinogenic compounds known as nitrosamines. Nitrosamines have been implicated in the development of stomach, esophageal, lung, bladder, pancreatic, and other cancers.1,2 Similarly, when meat is cooked at high temperatures, carcinogenic heterocyclic amines are formed.3,4 Time and again, research has suggested that diets high in red meat and processed meat products are associated with increased risks of various cancers, especially colon cancer. In the recently published Cancer Prevention Study II involving 148,610 adults followed since 1982, the group with the highest red meat and processed meat intakes had approximately 30 percent to 40 percent and 50 percent higher colon cancer risk, respectively, compared with those with lower intakes.5 Fortunately, there are a number of soy-based meat alternatives available in most markets to help speed the transition away from these higher-risk foods. Soy hot dogs, deli meats, and even "pork chops" can be found in many health food stores. References: 1. Michaud DS, Holick CN, Giovannucci E, and Stampfer MJ. Meat intake and bladder cancer risk in 2 prospective cohort studies. Am J Clin Nutr. 2006;84:1177-83. 2. Jakszyn P and Gonzalez CA. Nitrosamine and related food intake and gastric and oesophageal cancer risk: a systematic review of the epidemiological evidence. World J Gastroenterol. 2006;12:4296-303. 3. Gallicchio L, McSorley MA, Newschaffer CJ, et al. Flame-broiled food, NAT2 acetylator phenotype, and breast cancer risk among women with benign breast disease. Breast Cancer Res Treat. 2006;99(2):229-33. 4. Sinha R. An epidemiologic approach to studying heterocyclic amines. Mutat Res. 2002;506-507:197-204. 5. Chao A, Thun MJ, Connell CJ, et al. Meat consumption and risk of colorectal
The Cancer Project News, Winter 2007
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Does daily pork consumption raise cancer risk? If so, to what degree?
Much of the research that has been conducted on the relationship between diet and cancer has not adequately distinguished consumption of pork from that of other forms of meat. Therefore, it is difficult to know precisely how much the risk of cancer due to pork consumption differs from that due to other forms of meat.