What types of cancers are linked to meat?
Colorectal cancer has been studied most extensively and linked most conclusively to both red and processed meats. Consumption of these meats seems to cause a modest increase in risk of colorectal cancer. Men who eat red meat frequently also appear to have a higher risk of prostate cancer. Lastly, frequent consumption of red meat may raise the risk of breast cancer in women. Aside from these three, various other cancers including stomach, pancreatic, kidney, and esophageal have been linked to consumption of meat (although not as consistently). How can I reduce my risk? The National Cancer Institute provides some recommendations to reduce exposure to HCAs in meat: • Vary methods of cooking meats. • Microwave meats more often, especially before frying, broiling or barbecuing. • Refrain from making gravy from meat drippings (a substantial source of HCAs). Aside from that, to reduce the risk of cancer from meat one should: • Increase consumption of fruits, vegetables and fish while limiting
