Eating lots of red meat may increase risk of esophageal cancer
and stomach cancer, a new study published in the Oct 26, 2010 issue of American Journal Gastroenterology suggests.
The study led by Cross A.J. and colleagues of the Division of Cancer Epidemiology and Genetics at the National Cancer Institute in Rockville, Maryland showed those whose intake of red meat was in the highest quintile were 79 percent more likely to be diagnosed with esophageal squamous cell carcinoma, compared with those whose intake was in the lowest quintile.
The study also found those whose intake of 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) was in the highest quintile were 44 percent more likely to develop gastric cardia cancer compared with those whose intake was in the lowest quintile.
It should be noted that this is an observational study, meaning that a causal relationship between red meat consumption and elevated risk of esophageal cancer and stomach cancer was not established in the study.