Red Meat and Cancer Risk: Cliché' or Necessary to Repeat?

It's been just over a year where not less than 143 billion pounds of beef had been recalled due to allegations of contamination at a US meat processing plant (see: http://toolstolife.com/articles/Largest-Beef-Recall-in-History-Warrants-Mention-35 ).  Now once again, red meat makes the world's spotlight.

Much controversy arose last month from a study released by the US National Cancer Institute last month which strongly linked the intake of red meat with a shortened life span. The study of over 50,000 people linked red meat not only the commonly known heart disease, diabetes, and cancer, but also with Alzheimer's, stomach ulcers, and host of other ‘peripheral problems'. The findings suggest that cutting red meat consumption towards the lower 20% of the range of people studied could reduce death rates by 11% in men and 16% in women.

While such information couldn't be better music to my vegetarian ears, I do my best to practice balanced reporting. Given this, the beef industry's criticism that the study participants' self- reporting might not entirely be reliable does warrant some mention in the spirit of scientific methodology. But the NCI holds strong on the reliability of its data and continues to remind us that consuming just a quarter-pound of ground beef or a single pork chop daily significantly raises our cancer risk of all types.

The beef industry further reminds us that meat is an excellent source of zinc, iron, and Vitamin B12, three crucial nutrients for our overall health. While this may be true, both of these are readily plentiful in most all fruits and (especially) vegetables, the latter of which also provide plenty of vital fiber, trace minerals, and essential fatty acids that meat does not.

What is it in meat that is problematic for so many of us? First, let's consider how mass produced animal are processed. It is commonly known that hormones are routinely injected into livestock to bring them to market weight more quickly. Many concerned physicians and scientists consider this to be a concern for our health. All 27 nations of the European Union have outlawed such farming practices and as such will not import meat treated with such growth enhancers. Similar restrictions have been enforced in Japan, Australia, New Zealand, and Canada.

When animals are raised in tight quarters (as is the case for mass-produced cows, chickens, sheep, and pigs), diseases can spread like wild fire.  Routine antibiotic injections are given to see to it that animals stay (relatively) healthy until slaughter. The problem here is that we face an ongoing problem of worldwide antibiotic resistance, and such practices could potentially compound the problem of stronger and stronger ‘super bugs' being created.

The cooking process poses a further threat as many carcinogens (cancer-causing agents) are created at high temperatures, particularly when meat is ‘charred' on a barbecue or in an oven.  This is a tough one to get around because we are constantly reminded to cook our meat, chicken, and eggs thoroughly to prevent infections from Salmonella and E. coli.

Ugggh!...so much to think about. Well as I like to say, don't think too much - but do be informed. In a time of so much information and misinformation awareness is one of our greatest virtues.

Healthiest regards,

Dr. Carlos