Eating Meat Increases Cancer Risk By 300%
Posted on December 1st, 2012


Diseases are almost always caused or triggered by external factors””‚the environment, stress and diet. Few have given thought to the idea that something as common, and relished, as meat or animal protein may have a hand in causing cancer.

Early studies have linked excess consumption of animal protein not just to cardiovascular diseases, but to cancer as well. Literature from the journal Lancet, dated Nov. 27, 1976 and titled “Lymphomas and animal-protein consumption” by A. S. Cunningham revealed international comparisons, suggesting countries where more animal protein is eaten have more cases of cancer of the lymph nodes among the general population.

“The link between animal protein consumption and lymphoma appears solid,” said Dr. Neil Nedley, MD, author of the book “Proof Positive (How to Reliably Combat Disease and Achieve Optimal health through Nutrition and Lifestyle).”

The US Department of Health and Human Services’ The Surgeon General’s Report on Nutrition and Health, US Government Printing Office reported in 1988 that other population studies have found a strong association between animal protein consumption and increased incidence of cancers other than lymphoma. According to the International Journal of Cancer on April 15, 1995 by B. Armstrong and R. Doll, increased animal protein consumption increased the risk of cancers of the breast, colon, prostate, kidney and womb (endometrium).

Some truth in both assumptions

“With all of these associations, the question could be asked whether it is animal protein that is so bad, or whether the bigger problem is lack of certain nutrients found abundantly in a plant-based diet. Actually there is some truth in both assumptions. Animal protein itself does increase risk when compared to vegetable protein,” Nedley said.

Nutrients found in many plant products appear to prevent cancer. Thus, those who consume large amounts of animal protein are likely depriving themselves of an adequate intake of healthful plant products.

Of all forms of cancer, colon cancer may be the most strongly linked to diet. John Robbins, author of “The Food Revolution (How Your Diet Can Help Save Your Life and Our World),” explained that the food one eats has a great impact on the health of his or her colon.

“If you step back and look at the data (on beef and cancer), the optimum amount of red meat you eat should be zero,” said Walter Willett, MD, chair of the Nutrition Department, Harvard School of Public Health, and director of a study of 88,000 American nurses that analyzed the link between diet and colon cancer.

The risk of colon cancer for women who eat red meat daily compared to those who eat it less than once a month: 250 percent greater, according to the American Association of Endocrine Surgeons’ “Presidential Address: Beyond Surgery” by Caldwell Esselstyn, San Jose, California, April 15, 1991.

The risk of colon cancer for people who eat poultry once a week compared to those who do not eat the same: 55 percent greater, according to the American Journal of Epidemiology study titled “Dietary Risk Factors for Colon Cancer in a Low-Risk Population” by P. N. Singh.

The study also said the risk of colon cancer for people who eat poultry four times a week compared to those who abstain: 200 to 300 percent greater.

Risk of colon cancer

It also cited that the risk of colon cancer for people who eat red meat once a week compared to those who abstain: 38 percent greater.

The same study stated that the risk of colon cancer for people who eat beans, peas, or lentils at least twice a week compared to people who avoid these foods: 50 percent lower.

The Food Revolution cited that the impact of risk for colon cancer when diets are rich in the B-vitamin folic acid: 75 percent lower. The primary food sources of folic acid are dark green leafy vegetables, beans and peas.

2 Responses to “Eating Meat Increases Cancer Risk By 300%”

  1. Nalliah Thayabharan Says:

    Human beings are the only only species to consume the milk of another species. There is no human requirement for milk from a cow. The majority of the world’s peoples do not come from cultures that have a history of dairy consumption. These people often have problems digesting it. And with the advent of modern mechanized dairy production, milk may not be as pure as it once was.
    Lactose(the carbohydrate found in milk) intolerance which causes a range of unpleasant abdominal symptoms, including stomach cramps, flatulence and diarrhea, is a reality for 75% of the world’s population. Even though consuming dairy is unnatural and problematic for many people the US Food Guide Pyramid recommends 2 to 3 servings. One serving is defined as 1 cup of milk, 2 slices of cheese or 3/4 cup of yogurt.
    Whole cow’s milk is a high-fat fluid, designed by nature to turn a 60 lb (30 kg) calf into a 600 lb (275 kg) cow in one year. The consumption of high-fat dairy products has also been found to cause atherosclerosis, heart disease and stroke. Finland which has a death rate from heart disease that is among the highest in the world, also has one of the highest rates of dairy product consumption.
    The African Bantu woman provides an excellent example of good health. Her diet is free of milk and still provides 250–400 mg of calcium from plant sources, which is half the amount consumed by Western women. Bantu women commonly have 10 babies during their life and breast feed each of them for about ten months. But even with this huge calcium drain and relatively low calcium intake, osteoporosis is relatively unknown among these women.
    Low-fat milk and cheese products are still significantly high in total fat, saturated fat and cholesterol. For example, 2% milk has become much more popular than homogenized milk, yet it still derives one third of its total calories from fat. Skim milk mozzarella with approximately 15% milk-fat is considered a low-fat cheese, yet a 1-ounce slice contains 5 grams of fat, totaling 56% calories from fat! So don’t be fooled by the “skim milk” label.
    The wide range of skimmed milk products available in grocery stores reflects health concerns over high-fat dairy products. But for many people, low-fat dairy products may still be an unacceptable alternative. Low-fat dairy products linked to heightened allergies
    The high protein content of low-fat dairy products is actually more allergenic than dairy products with a high-fat content. 3 Dairy products are one of the leading causes of food allergies and food sensitivities causing allergic responses in people of all ages, especially infants and young children. It is estimated that about 7% of infants are allergic to cow’s milk protein. Infants who react to milk also have a greater likelihood of developing allergies to other foods.
    Allergies to dairy products can cause a wide range of symptoms including irritability, restlessness, hyperactivity, depression, abdominal pain, cramps or bloating, gas, diarrhea, bad breath, headaches, lack of energy, constipation, poor appetite, mal-absorption of nutrients, nasal stuffiness, runny nose sinusitis, asthma, shortness of breath, rashes, and eczema

    North America has one of the highest consumptions of dairy products, and also the highest incidence of osteoporosis – a disease of brittle bones formed through the loss of calcium. The dairy lobby has many campaigns and advertisements encouraging people to consume large quantities of dairy products to ward off this dreaded disease later in life.
    Regardless of how much calcium you take in, the amount your body can actually absorb and retain matters more.
    The high animal protein intake typical of North American diets can make it difficult to retain calcium. Digesting animal protein creates an acidic environment in the body. To neutralize the acid, the body may rob calcium from the bones. Years of this pattern can contribute in osteoporosis later in life.
    Elderly women with a high dietary ratio of animal to vegetable protein intake have more rapid neck bone loss and a greater risk of hip fracture than do those with a low ratio. This suggests that an increase in vegetable protein intake and a decrease in animal protein intake may decrease bone loss.
    Several studies have found that in comparison with animal protein, soy protein decreases calcium excretion, a result of the lower sulfur amino acid content of soy protein.
    To prevent osteoporosis it is also important to get enough Vitamin D, avoid smoking and limit coffee and alcohol. Weight-bearing exercise such as running, dancing and walking is especially helpful.
    Drinking large quantities of cow’s milk has long been recognized to produce iron-deficiency anemia in infants. Cow’s milk contains less than 1 mg of iron per quart. Very little of this iron is absorbed from the intestinal tract because other constituents of the milk bind with the iron. Many infants drink 2 Litres of milk per day. This tends to satisfy their hunger and they are left with very little appetite for the necessary iron-containing foods. Breast milk is the best source of iron for infants.
    Ovarian cancer is more common in Northern Europe than in Asian populations and the consumption of milk products may be the reason. Studies have found that there is a higher risk of ovarian cancer in women who consume lactose. This was the conclusion of a study published in 2004, that tracked 80,326 participants in the Nurses’ Health Study. A Swedish study of 61,084 women found that high intakes of lactose and dairy products, particularly milk, are associated with an increased risk of serious ovarian cancer but not other subtypes of ovarian cancer.
    Several studies have linked cow’s milk to diabetes in children. Something in milk may cause an immune reaction in diabetic children leading to the destruction of the body’s insulin-producing cells. Breast-fed infants who are not fed cow’s milk seem to have a measure of protection against diabetes. Avoiding cow’s milk may delay or prevent diabetes in susceptible individuals. A 2003 study of 4,701 ten to sixteen year-old adolescents from 11 European countries found that cow’s milk and animal product consumption were associated with higher rates of type 1 diabetes when Icelandic data was excluded.
    Stopping dairy food often improves menstrual cramps, endometriosis pain, allergies, sinusitis and even recurrent vaginitis. Other problems associated with dairy food may include: benign breast conditions, chronic vaginal discharge, acne, fibroids, and chronic intestinal upset. There might be some correlation between over stimulation of the cow’s mammary glands and subsequent over stimulation of our own, resulting in benign breast conditions.
    People who regard milk as “the perfect food” rarely think about milk as a commercial product – prone to the hazards of mass-production. The modern-day cow is bred, fed, medicated, inseminated, and manipulated for a single purpose – maximum milk production at a minimum cost.
    In order to produce milk, a dairy cow must give birth. To maximize their milk supply they are artificially inseminated every year, meaning they are pregnant for a physically demanding 9 months out of every 12. Their calves are traumatically taken from them shortly after birth. The resulting surplus of calves feeds the veal industry.
    With genetic manipulation and intensive production technologies, cows produce an average of 9,500 kg of milk per year — seven times more than they would produce naturally. When their milk production wanes after about four years, dairy cows are sent to slaughter where their worn out bodies are ground up into hamburger.
    These unnatural conditions make the modern dairy cow highly prone to stress and disease.
    The most damaging stress-related disease is mastitis (an inflammation of the udders). It reduces milk yield and directly affects milk quality by altering composition and increasing the somatic cell count (pus). The National Mastitis Council estimates that it costs about $200 per cow per year on the average dairy farm. Mastitis is one of the leading cause of culling.
    Antibiotics, mostly common penicillin, are given to cows for treatment of mastitis. Cows are not supposed to be milked for 48 hours after receiving penicillin. When this precaution is not followed the penicillin appears in the milk in small amounts.
    In 1993, Food and Drug Administration in the United States approved the use of a synthetic growth hormone, rBGH (also known as rBST). This genetically engineered hormone, so far banned in Canada and Europe, has no therapeutic value but to boost milk production. This can cause additional stress, and more frequent bouts of mastitis.
    Foods rich in calcium include dark green vegetables such as broccoli, bok choy and kale, beans, tofu (made with calcium), tahini, sesame seeds, almonds, figs, seaweeds, and fortified soymilks.
    Since the consumption of animal protein increases calcium requirements, a person following a vegetarian diet may have much lower needs. Although some plant foods contain oxalates and phytate that can inhibit calcium absorption, the calcium in plant foods is generally well absorbed.
    Soymilk is loaded with phytochemicals: particularly isoflavones, genistein and daidzein. Studies have found that these substances reduce the risk of cancer.Most soy milk today is fortified with calcium, B12 and other nutrients that make it as vitamin-rich as its cow’s milk counterpart. Soy protein consumption has been shown to reduce the levels of cholesterol and lessen the incidences of atherosclerosis. Soy also has beneficial effects on obesity and diabetes.

  2. Nalliah Thayabharan Says:

    Most beans contain protease inhibitors that inhibit the growth of cancer cells. Beans which are high in resistant starch can protect against colorectal cancer. Resistant starch helps the body resist colorectal cancer through mechanisms including killing pre-cancerous cells and reducing inflammation that can otherwise promote cancer.

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