We use our own and third-party cookies to optimize your experience on this site, including to maintain user sessions. Without these cookies our site will not function well. If you continue browsing our site we take that to mean that you understand and accept how we use the cookies. If you wish to decline our cookies we will redirect you to Google.
Already have an account? Sign in.

 Remember Me | Forgot Your Password?

Study Positively Links Red Meat Consumption To Esophageal And Gastric Cancer

October 26, 2010: 04:51 AM EST

A large cohort study showed positive associations between red meat intake and esophageal and gastric cardia cancer. During a 10-year follow-up, researchers recorded 215 esophageal squamous cell carcinomas, 630 esophageal adencarcinomas, 454 gastric cardia adenocarcinomas, and 501 gastric non-cardia adenocarcinomas. Results of the study positively linked red meat with esophageal squamous cell carcinoma, showing that subjects with the highest intake of 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) at greater risk for gastric cardia cancer and those with the highest intake of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), or heme iron intake at increased risk for esophageal adenocarcinoma.

Amanda J Cross, Neal D Freedman, Jiansong Ren, Mary H Ward, Albert R Hollenbeck et al, "Meat Consumption and Risk of Esophageal and Gastric Cancer in a Large Prospective Study", The American Journal of Gastroenterology, October 26, 2010, © Nature Publishing Group
Vitality & Better Living
North America
United States of America
Research, Studies, Advice
Developed by Yuri Ingultsov Software Lab.