Study Positively Links Red Meat Consumption To Esophageal And Gastric Cancer

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.