Meat 'ups prostate cancer risk' - IGF-1 connection

BBC NEWS | Health | Meat 'ups prostate cancer risk':
2008.10.08
"Eating meat and dairy products may increase the risk of prostate cancer, research suggests...Such a diet raises levels of a hormone called Insulin-like Growth Factor-1 (IGF-1) which promotes cell growth...men with high blood levels of IGF-1 were up to 40% more likely to develop prostate cancer than those with low levels...levels could be up to 15% higher in people who ate a lot of meat and dairy products...raised levels of IGF-1 were likely not only to increase the risk of developing prostate cancer, but also to aid the spread of tumours...cells fed IGF-1 grow much more quickly..."

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High Meat Consumption Linked to Heightened Cancer Risk

High Meat Consumption Linked to Heightened Cancer Risk on Yahoo! Health
2007.12.11
"... "This is the largest study to look at the effect of red and processed meat on multiple cancer sites, including rarer cancers, such as laryngeal and liver cancer."...For the study, red meats included beef, pork and lamb. Processed meats included bacon, red-meat sausage, poultry sausage, luncheon meats, cold cuts, ham, regular hot dogs and low-fat hot dogs...elevated risks for colorectal and lung cancer with high consumption of both meat types along with borderline higher risks for advanced prostate cancer. High red meat intake was also associated with increased risk of esophageal and liver and a borderline increased risk for laryngeal cancer. And high processed meat consumption also was associated with borderline increased risk for bladder cancer and myeloma, a kind of bone cancer. In addition, both red meat and processed meat consumption were associated with increased pancreatic cancer risk in men, but not women...Meats are a source of saturated fat and iron, both of which have been linked to cancer, and also the source of several compounds that are known to affect cell development, they added...Cooking at high temperatures might also contribute to cancer risk, Cross added."Heterocyclic amines and polycyclic aromatic hydrocarbons are formed when meats are cooked well-done by high temperature cooking methods, such as barbecuing,"..."

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Red meat linked to colon cancer recurrence

Red meat diet linked to colon cancer recurrence Reuters/Yahoo!News 8/14/07 "Colon cancer survivors with diets heavy in red meat and fatty foods are more than three times as likely to suffer a recurrence of their disease or die from it than those who avoid such foods...Previous studies had shown that a high-fat diet, especially one with lots of red meat, may increase a person's risk of developing colon cancer, a leading cancer killer..."We know that a variety of dietary factors affect people's risk of developing colon cancer, including high red meat intake and certain sugary foods," Dr. Jeffrey Meyerhardt ..."

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Western diet ups breast cancer risk for Asians

Western diet risk to Asian women BBC News 7/10/07 "Asian women who eat a Western-style diet high in meat, white bread, milk and puddings may be at higher risk of breast cancer...A study of 1,500 Chinese women showed those who ate a "meat-sweet" diet were twice as likely to develop the disease as those on a vegetable-based diet...Those with a Body Mass Index (BMI) of over 25 were found to be most at risk..."

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Herbs can reduce cancer causing compounds in cooked meat

Brush On The Marinade, Hold Off The Cancerous Compounds ScienceDaily 6/27/07 "“Heterocyclic amines (HCAs) in foods have been in the spotlight for many years,” Smith said. “They are carcinogenic and mutagenic compounds that are found at parts per billion levels in cooked fish and meats.”...Previous research has shown that grilled beef is a major source of dietary HCAs when cooked at temperatures from 375 degrees F (190.5 degrees C) and above...Cooking meats with natural antioxidants decreases or eliminates HCAs on meat,” ...such as basil, mint, rosemary, sage, savory, marjoram, oregano, and thyme. Most of these herbs are rich in three compounds – carnosic acid, carnosol and rosmarinic acid – that are potent antioxidants...after marinating them with a commercial product containing rosemary and thyme, the cooked product’s level of reduced HCAs – an 87 percent decrease ..."

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To avoid colon cancer, eat more fruit, less meat

To avoid colon cancer, eat more fruit, study finds Reuters/Yahoo!News 3/21/07 "People who eat a diet high in fruit and low in meat reduce their risk of developing colon cancer...Their study supports other research showing that meat can raise the risk of getting cancer, especially colon cancer...people who recalled eating large or moderate amounts of meat were 70 percent more likely to have had a polyp than those who said they ate a lot of fruit but little meat...Colon cancer is the second-leading cause of cancer deaths in the United States after lung cancer, with a projected 52,000 deaths in 2007...Just 18 percent of the people who said they ate a lot of fruit but little meat had a polyp, compared to 30 percent of the moderate meat-eaters and 32 percent of people in the high meat-eating group"

More research based on memory. Not the hardiest of research, but another data point to note when considering diet and cancer.

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Benefits of Aspirin - cont.

Take an aspirin with that flame-broiled burger - Reuters via Yahoo News 11/16/06 "Cooking meat at high temperatures in direct heat over an open flame can lead to the production of cancer-causing chemicals known as heterocyclic amines, or HCAs" ..."breast cancer was increased a significant 74 percent in women who ate flame-broiled foods more than twice per month compared with women who never ate flame-broiled foods"..."aspirin completely attenuated the increased risk of breast cancer"

More evidence that a daily aspirin is incredibly good for you, barring stomach ailments or internal bleeding of any kind.

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