April 22, 2002
		Another Institutes links Beef With Cancer According to a study released by the American Institute for Cancer Research (AICR), more than three ounces of beef a day increases one's risk of cancer, and switching to a "leaner" meat is not enough of a change to offer consumers protection. Additionally, the journal Lung Cancer recently reported that women who consumed the greatest quantity of red meat were more than three times as likely to develop lung cancer as those who ate the least. In the Nurses Health Study, it was found that those who ate red meat most frequently were 2.5 times more likely to develop colon cancer as those who are it least often. According to the AICR report, "diets containing substantial amounts of red meat... probably increase the risk of cancers of the colon and rectum, and possible increase the risk of cancers of the pancreas, breast, prostate and kidney." Researchers are trying to figure out the factors that most contribute to the higher incidence of cancer involved with higher red meat consumption. For one, studies have identified saturated fat as a "promoter" that helps damaged cells develop into cancer. Additionally, cooking any animal flesh at high temperatures, as with grilling or cooking until very well-done, forms carcinogens. One study discovered that people who most frequently ate fried meat with a browned surface had a nearly three times greater risk of colon cancer than those who ate it less often. And the Journal of the National Cancer Institute reported that in a study of more than 900 women, those who frequently ate very well-done meat faced nearly five times more breast cancer than others. Meat eaters who smoke carry an additional risk, as smoking stimulates production of these carcinogen activation enzymes. Recent research suggests that the natural phytochemicals in cruciferous vegetables alter cancer-related enzymes, possibly reducing the risk caused by carcinogens. Interestingly, a recent study found that the average American diet gets more exposure to carcinogens from chicken than red meat. The AICR recommends that consumers focus on vegetables, fruits and whole grains to reduce one's risk of cancer.