The group with the highest red-meat consumption had almost one-and-a-half times the risk of developing bladder cancer as those who ate little red meat.
Specifically, consumption of beef steaks, pork chops and bacon raised bladder cancer risk significantly. Even chicken and fish - when fried - significantly raised the odds of cancer.
The level of doneness of the meat also had a marked impact. People whose diets included well-done meats were almost twice as likely to develop bladder cancer as those who preferred meats rare.
Eat it medium rare. Do not cook at high temperatures.
People who consume the highest concentration of heterocyclic amines (HCAs) from cooking at higher temperature had even greatest risk of bladder cancer.
Further questioning of a subset of 177 people with bladder cancer and 306 people without bladder cancer showed that people with the highest estimated intake of three specific HCAs were more than two-and-a-half times more likely to develop bladder cancer than those with low estimated HCA intake.
It also helps to have the right genes. Combine high concentrations of HCAs with risky genetic variants in HCA metabolism and the result is another doubling of bladder cancer risk.
To take the investigation a step further, researchers analyzed each participant's DNA to find if it contained genetic variants in the HCA metabolism pathways that may interact with red meat intake to increase the risk of cancer.
People with seven or more unfavorable genotypes as well as high red-meat intake were at almost five times the risk of bladder cancer.
Avoiding carcinogenic foods is a more sure fire way to cut cancer risk than eating really good foods. Even with of antioxidants in your body from diet some carcinogens will slam into DNA and cause damage. Better to not eat the carcinogens in the first place.
|Share |||Randall Parker, 2010 April 19 09:58 PM Aging Diet Cancer Studies|