What’s in Your Processed Meat? Finding How it Increases Cancer Risk

If you choose to eat red and processed meats, just how often do you bite into that bologna sandwich or hot dog? What type of pork and beef do you eat? Is it low fat? What brand?

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These are the kinds of answers that studies need in order to better understand how processed meat increases the risk of cancer, says Amanda Cross, speaking at our research conference today.

Cross, a scientist at Imperial College London, noted that the research clearly shows  even small amounts of processed meat — and high consumption of red meats — increase risk of colorectal cancer. A study by Cross also suggests that processed meat increases risk of lung cancer; while diets high in red meat risk increase risk for esophagus and liver cancers.

Historically, the questionnaires used in studies of dietary intake only asked a couple questions on how much red and/or processed meats people typically ate. Now the science needs more.

When it comes to processed meat, researchers are looking closely at nitrate and nitrite. These chemicals, added to many processed meats, lead to potential carcinogens known as N-nitroso compounds. For burgers and other red meats, grilling and broiling them well-done can form heterocylic amines (HCAs) and polycyclic aromatic hyrdocarbons (PAHs), also potential carcinogens. Continue reading


Talking About… Processed Meat and Cancer

meat delicaciesDiets high in red and processed meats are a cause of colorectal cancer. Period.

That finding from our 2007 expert report was only strengthened in the 2010 Continuous Update Project Report on Colorectal Cancer, which reviewed evidence published since the 2007 report.

At this writing, more studies continue to be added to the CUP database; in 2017, the CUP expert panel will review the collected evidence once again and issue updated Recommendations for Cancer Prevention.

The existence of a link between red and processed meat and colorectal cancer is no longer surprising. But now researchers are asking the next questions –1. What is it, exactly, in red and processed meat that’s responsible for the increased risk, and 2. Is there anything we can do about it?

Amanda J. Cross, PhD, of Imperial College London, UK, will be presenting evidence tomorrow at our 2013 AICR Research Conference on Food, Nutrition, Physical Activity and Cancer. Continue reading


Surviving Cancer: How Dietitians Navigate Their Own Recovery

canstockphoto0951598If you’ve gone through cancer treatment, perhaps you worked with a Registered Dietitian (RD) and an exercise specialist for exercise and general eating concerns. Healthful eating, along with being physically active, during treatment can help you keep up your energy level and recover more quickly.

However, side effects like fatigue, nausea and changes in taste can make those healthy habits challenging.

Although RDs don’t need personal experience with cancer treatment to help patients, as we marked Cancer Survivor Day on June 2, I wondered how RDs managed their own cancer treatment. What advice did they follow and what worked well for them?

I asked three RDs to share how they managed eating and physical activity through their own cancer treatment and recovery. Here are their words of wisdom: Continue reading