Consumption of Red Meat is Associated with Esophageal and Stomach Cancer

Researchers report in America Journal of Gastroenterology that red meat consumption increases relative risk of esophageal and stomach cancer. The top 20 percent of meat eaters were 79% more likely to develop cancer than those in the lower 20%.

This research is consistent with the 2007 reviews by the World Cancer Research Fund and American Institute for Cancer Research, both non-profit groups, who concluded that red and processed meats were associated with a “limited suggestive increased risk” of esophageal cancer.

In a defensive response, tantamount to calling the research junk science, the American Meat Institute Foundation called the study data “weak” and stated the “findings that do not meet the evidence threshold that would merit concern.”  To drive the point home, the following statistics on smoking were cited as a comparison:  ”As general rule of thumb within the field of epidemiology holds that an odds ratio below “2.0” is not viewed as a strong relationship and may actually have occurred merely by chance. Epidemiological studies thought to have truly uncovered significant associations and cause for concern – like studies looking at tobacco and lung cancer — found odds ratios in the 10-25 range.

The fact of the matter is that data is not weak, the researchers followed 500,000 people for 10 years. The mere size of the study population makes the seemingly small odds ratio number of 2.0 rather significant. The same tactic was used to try to discredit health authorities on the dangers of passive smoking and cancer (odds ratio 1.2) and cardiovascular disease risk elevation for exposure to passive smoke (odds ratio=1.3).

The SAD diet (Standard American Diet), high in meat, sugar and processed foods are associated with cancer, heart disease, diabetes and obesity. Stop eating like an American if you do not want these diseases.