November 11, 2009 – Heavy eaters of processed meats and, to a lesser extent, those who consume red meats are more at risk of developing prostate cancer.
This is what the results of a study indicate1 conducted among 175,343 men aged 50 to 71. None initially suffered from prostate cancer.
Nine years later, 10,313 cancer cases occurred and, of these cases, 1,102 participants had advanced cancer, that is, cancer with metastasis.
Researchers found that those who ate the most processed meats – cold cuts, bacon, sausages – had a significantly higher risk (32%) of contracting prostate cancer than those who ate the least.
Among heavy eaters of red meat, the risk of cancer increased slightly (12%) compared to those who ate the least. Among lovers of grilled meats, the risk increased by 11%.
Frequent cancer
According to the researchers, these results are independent of the main risk factors that can lead to prostate cancer, namely aging, family history and race.
It is estimated that about 33% of men under the age of 80 have this cancer to varying degrees. Men from some families are more affected than others. Blacks are more affected than Whites and Asians are less affected.
Lesser risk factors include obesity, lack of exercise, smoking, vasectomy, benign prostatic hyperplasia, and sexually transmitted infections (STIs).
In recent years, it has been thought that the consumption of red meats and processed meats could also be part of the secondary risk factors.
It is believed that nitrites and nitrates present in red meat and especially in processed meats could be involved. It is also possible that certain chemical compounds that form during cooking – especially when grilling – have a carcinogenic effect.
Pierre Lefrançois – PasseportSanté.net
1. Sinha R, Park Y, et al. Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States. Am J Epidemiol. 2009 Nov 1; 170 (9): 1165-77.
