Esophageal Cancer Can Be Linked with Over Consumption of Red MeatEsophageal Cancer — On August 8, 2011 at 1:35 am
Consumption of processed and red meats has been linked with increased risk of developing colorectal cancer since a number of years. Recently, a study has also found links between red meat consumption and stomach and esophageal cancer.
This new study was conducted by a team of researcher under Amanda J. Cross. In this study, health of as many as 494,979 Americans, each between the ages of 50 years and 71 years were examined for 10 years. The participants of this medical study had to complete a questionnaire before the actual onset of the research. This questionnaire had queries regarding the nutritional habits of these participants, the process in which they used to cook or prepare their meat, their lifestyle (exercising habits, smoking habits etc), their height and body weight etc.
Cooking on high temperature generates HCAs or heterocyclic amines, many of which are categorized as carcinogens. The period of study that is the 10 years’ time resulted in development of esophageal squamous cells carcinoma in 215 participants, esophageal adenocarcinoma in 630 participants, gastric cardia adenocarcinoma in 454 participants and gastric non cardia adenocarcinoma in 501 participants.
It was found that consumption of red meat is positively linked with the occurrence of esophageal squamous cells carcinoma. Out of the 215 patients diagnosed with this condition, 69 occurred in participants who were in the top 5th as far as eating red meat were concerned. On the other hand, only 28 patients diagnosed with esophageal squamous cells carcinoma belonged to the bottom 5th of participants eating minimum red meat.
The researchers involved in the study however, state that the findings of their study do not establish red meat as a trigger of stomach and esophageal cancer; according to them, the study is only suggesting a possible link between consumption of red meat and stomach and esophageal cancer.