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| Progress in Research on Carcinogenic Risks to Humans Posed by Over-Consumption of Red Meat and Processed Meat |
| MA Zuolin, YANG Yayuan, YU Qunli* |
| College of Food Science and Engineering, Gansu Agricultural University, Lanzhou 730070, China |
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Abstract The International Agency for Research on Cancer (IARC) recently reported that excessive intake of red meat may increase the risk of certain cancers. In this article, we review recent scientific literature regarding the association of over-consumption of red meat with increased risk of human lung cancer, prostate cancer, breast cancer, colon cancer, bladder cancer, esophageal cancer and gastric cancer risk. Studies have indicated that excessive consumption of red meat, and high temperature and deep fried red meat products together with other carcinogenic factors, such as smoking, alcohol consumption, cancer family history, genetic variation, etc, cause higher risk of certain cancers, although there is no experimental evidence supporting the direct association of the consumption of red and processed meat with cancer risks. However, it is still unclear whether this result also applies to Chinese populations. Many cancers can be prevented effectively by reducing or controlling the intake of red meat, using scientific cooking and processing methods, giving up smoking, drinking less, and eating more fresh fruits and vegetables.
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