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... fresh analysis of data from the epic study has again found no association between dietary intakes of red meat and the risk of bladder cancer ... the prospective study, published in the journal cancer epidemiology, biomarkers & prevention, also found no link to increased risk of the cancer for intake of either fresh or processed red meat, nitrosamines (compounds formed on digestion of nitrate and nitrite additives), or heme iron ... the researchers, led by paula jakszyn from the catalan institute of oncology, spain, explained that although previously published data from the european prospective investigation into cancer and nutrition (epic)study found no association between the intake of red meat and bladder cancer risk, “it does not preclude an association with certain aspects of meat intake, such as its content of heme iron, or nitrosamines ... ” the analysis, which the authors claim is the first to look at important constituents of red meat such as heme iron and nitrosamines in relation to cancer risk, however did not find any evidence to support the idea that red meat or related compounds are associated with the risk of developing bladder cancer ... red meat and cancer lots of attention – and headlines – have been dedicated to the health risks said to be associated with consumption of red meat ... high consumption has been associated with many poor health outcomes , including diabetes , cardiovascular disease and several types of cancer (including lung and colorectal , prostate , and bladder ) in 2007 the world cancer research fund published a report that directly linked diet to cancer, reporting that red and processed meats posing particular risks ... the authors of the new analysis said that meat may be involved in bladder carcinogenesis via several biological mechanisms, including the formation of nitrosamines from heme iron – which is contained in fresh and processed meat

... but what does the science say about meat and health? in the second part of our focus on meat substitutes, foodnavigator looks at the risks and benefits of excessive meat consumption ... in recent years, high profile studies have linked meat consumption, be it red or processed meats, to increased risks of various diseases, including cancer, diabetes, and heart disease ... meat the most attention – and headlines – has focussed on the link between meat intake and cancer ... the world cancer research fund published a report in 2007 that directly linked diet to cancer, with alcohol and red and processed meats posing particular risks ... the wcr report echoes studies from the us national cancer institute (nci), which found that high intakes of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent ... the nci scientists have also reported findings from a study with half a million people, noting that that increased consumption of red and processed meat may have a modestly increased risk of death from cancer or heart disease (archives of internal medicine, vol 169, pp ... popkin added that the results “reiterate the concerns echoed in other major reviews and studies on the adverse effects of excessive meat intake” ... hearts and eyes only yesterday we reported on new data from boston-based scientists that linked red meat to an increased risk of heart failure ... according to findings published in nutrition, metabolism and cardiovascular diseases, an average of 9 ... 5 servings of red meat per week was associated with a 24 per cent increase in heart failure risk, compared with only 1 ... the study was claimed to be the first to evaluate the relationship between red meat consumption and heart failure risk in a large cohort ... a significant body of science also supports a potential link between meat consumption and the risk of type-2 diabetes ... indeed, a meta-analysis from norway and the us last year found that high intakes of all types of meat were associated with a 17 per cent increase in the risk of type-2 diabetes, while similar risk increases were also noted for high intakes of red meat

... women who eat a lot of processed meats, such as salami and hot dogs, are at a higher risk of ovarian cancer, according to a new australian study ... webb of gynecological cancers group at queensland institute of medical research in brisbane, australia, and colleagues found ... in their report in the american journal of clinical nutrition, the team also found no link between red meat and the cancer, and just a slightly lower risk among women who consumed large amounts of poultry ... "this suggests that by following common dietary guidelines to reduce the intake of processed meats and increase the intake of poultry and fish, women may also reduce their risk of ovarian cancer," webb and colleagues write ... researchers re-analyzed data from older studies from more than 2,000 women with ovarian cancer and nearly 2,200 without it who were asked about their diets ... they found that women who ate four or more servings per week of processed meat had an 18 percent higher risk of ovarian cancer than those who ate one or fewer servings per week ... the absolute risk difference, however, was quite small: "in australia, the risk of developing ovarian cancer before the age of 75 for a woman who eats a lot of processed meat is about 1 percent, compared to about 0 ... 8 percent for those who eat little processed meat," webb told reuters health by email ... most studies of ovarian cancer risks have focused on lifetime exposure to estrogen, according to marji mccullough, of the american cancer society, meaning women who enter puberty early, and go through menopause late, have a higher risk ... it's unclear why processed meats and fish would have any effect on ovarian cancer ... "processed meat contains compounds that could damage cells and thereby cause cancer ... conversely, the omega-3 fatty acids found in fatty fish are thought to be good for health in many ways and may possess anti-cancer properties ... " mccullough noted that processed meats preserved with nitrites and nitrates can form nitrosamines, known causes of cancer in animals

... consuming processed and unprocessed red meat, fish, total poultry, and skinless poultry does not affect prostate cancer recurrence or progression, says a new study from harvard ... on the other hand, a doubling of the risk of prostate cancer recurrence or progression was observed in men who ate poultry with the skin still on or an average of five and a half eggs a day, according to a study with 1,294 men published in the american journal of clinical nutrition ... “our analyses of poultry and eggs were exploratory, because no studies have examined the post-diagnostic intake of these items and risk of prostate cancer progression,” they stated ... the researchers noted that the saturated fat content of meat was not linked to prostate health, and that the heterocyclic amines may be responsible for the observations ... meat consumption and cancer risk remains a hot topic for many consumers, with obvious implications for the food industry ... a study from the us national cancer institute reported that high intakes of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent ... the world cancer research fund published a report in 2007 that directly linked diet to cancer, with alcohol and red and processed meats posing particular risks ... the link between eggs and prostate cancer may be due to the high levels of dietary choline, wrote the researchers ... “egg consumption is a determinant of plasma choline, and higher plasma choline was recently reported to be associated with a greater risk of prostate cancer,” said the researchers ... this question can only be answered with further research, and it's difficult to tease out the effects of individual types of food on cancer,” added barrie ... study details richman and her co-workers recruited almost 1,300 men with prostate cancer without recurrence or progression already participating in the cancer of the prostate strategic urologic research endeavor (capsure)

... a report based on data from 12 pooled cohort studies on heavy meat diets was led by dagfinn aune from the university of oslo and published in the journal diabetologia ... the study determined that the high intake of processed meat may increase the risk of developing type 2 diabetes by up to 41 percent ... this new meta-analysis was conducted jointly from norway and the us ... the general conclusions of the study suggested that: "high intake of total meat increased the risk of diabetes by 17 percent, while red meat and processed meat were associated with 21 and 41 percent increases in diabetes risk ... inconsistencies from previous studies which found both positive and negative associations between meat consumption and the risk of type 2 diabetes ... " barry popkin from the university of north carolina described the study as "excellent' and he went on to say that it "reiterates the concerns echoed in other major reviews and studies on the adverse effects of excessive meat intake" ... the higher rate of diabetes risk from processed meats can be attributed to the nitrates used as preservatives ... high intakes of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 percent ... " and the world cancer research fund has reported a direct link to cancer with alcohol, red and processed meats ... they also found that heavy red and processed meat eaters risked earlier death

... high intake of processed meat may increase the risk of developing type-2 diabetes by 40 per cent, according to a new meta-analysis from norway and the us ... data from 12 cohort studies showed that high intakes of all types of meat were associated with a 17 per cent increase in the risk of type-2 diabetes, while similar risk increases were also noted for high intakes of red meat ... the study, published in the journal diabetologia, adds to an ever increasing list of bad news for red and processed meat, following previous studies from the us national cancer institute (nci) that reported high intakes of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent ... the world cancer research fund published a report in 2007 that directly linked diet to cancer, with alcohol and red and processed meats posing particular risks ... earlier this year, the same authors published similar findings from a study with half a million people, noting that that increased consumption of red and processed meat may have a modestly increased risk of death from all causes and also from cancer or heart disease (archives of internal medicine, vol 169, pp ... popkin added that the results “reiterate the concerns echoed in other major reviews and studies on the adverse effects of excessive meat intake” ... the new meta-analysis, led by dagfinn aune from the university of oslo, sought to iron out the inconsistencies from previous studies which found both positive and negative associations between meat consumption and the risk of type-2 diabetes ... of the 12 cohort studies pooled, the overall data suggested the high intake of total meat increased the risk of diabetes by 17 per cent, while red meat and processed meat were associated with 21 and 41 per cent increases in diabetes risk ... however, an earlier study from harvard university suggested several “possible biologically adverse effects of components in red and processed meats”, including saturated fatty acids and cholesterol

... a healthy diet including fruits, vegetables and less salt helps prevent kidney stones from forming, according to a study published online aug ... fruits, vegetables, nuts, low-fat dairy products, and whole grains, while limiting salt, red and processed meats, and sweetened beverages are effective ways to ward off kidney stones, according to the study ... because kidney stones are linked to higher rates of hypertension, diabetes, increased body weight, and other risk factors for heart disease, the findings have considerable health implications ... the investigators collected information from individuals enrolled in three clinical studies—the health professionals follow-up study (45,821 men followed for 18 years), the nurses’ health study i (94,108 older women followed for 18 years), and the nurses’ health study ii (101,837 younger women followed for 14 years) ... the team assigned a score to each participant based on eight components of a dash (dietary approaches to stop hypertension) style diet—high intake of fruits, vegetables, nuts and legumes, low-fat dairy products, and whole grains and low intake of salt, sweetened beverages, and red and processed meats ... individuals with higher dash scores consumed diets that were higher in calcium, potassium, magnesium, oxalate, and vitamin c and lower in sodium ... in each study, participants with the highest dash scores were between 40 percent and 45 percent less likely to develop kidney stones than participants with the lowest dash scores ... the reductions in kidney stone risk were independent of age, body size, fluid intake, and other factors

... adherence to modifiable lifestyle and dietary factors, including maintaining normal weight; daily vigorous exercise; eating a diet high in fruits, vegetables, low-fat dairy products and low in sodium; and taking a folic acid supplement was associated with a significantly lower incidence of self-reported hypertension among women, according to a study in the july 22/29 issue of jama (2009;302[4]:401-411) ... “pharmacological treatment of established hypertension has proven benefits, yet these efforts are costly, require medical intervention, and have adverse effects,” the authors wrote ... forman, md, msc, of brigham and women’s hospital and harvard medical school, boston, and colleagues examined the association between combinations of low-risk lifestyle factors and the risk of developing hypertension ... the study included 83,882 adult women (age 27 to 44 years) in the second nurses’ health study who did not have hypertension, cardiovascular disease (cvd), diabetes or cancer in 1991, and who had normal reported blood pressure (defined as systolic blood pressure of ≤120 mm hg and diastolic blood pressure of ≤80 mm hg) ... six modifiable lifestyle and dietary factors for hypertension were identified and included a body mass index (bmi) of less than 25; a daily average of 30 minutes of vigorous exercise; a high score on the dietary approaches to stop hypertension (dash) diet based on responses to a food frequency questionnaire; modest alcohol intake; use of nonnarcotic analgesics less than once per week; and intake of 400 μg/d or more of supplemental folic acid ... a dash score was determined based on high intake of fruits, vegetables, nuts and legumes, low-fat dairy products and whole grains; and low intake of sodium, sweetened beverages, and red and processed meats ... the association between combinations of 3 (normal bmi, daily vigorous exercise, and dash-style diet), 4 (3 low-risk factors plus modest alcohol intake), 5 (4 low-risk factors plus avoidance of nonnarcotic analgesics) and 6 g/d) low-risk factors and the risk of μ (folic acid supplementation ≥400 developing hypertension was analyzed

... s by researchers at the national cancer institute indicates that men and women whose diets are high in red or processed meats are more likely to die from cancer or heart disease ... the study included data collected over a 10-year period between 1995 and 2005, and involved half a million males and females between the ages of 50 and 71 ... according to the results of the study, published this week in the archives of internal medicine, those who ate 4 ounces of red meat per day - or a serving equal to a small steak - had a more than 30 percent increased mortality rate compared to those who ate the smallest amount of red meat ... last week the ottawa citizen reported that the canadian cancer society, in response to the study, is planning to change its recommended limit on red and processed meats ... heather chappell, the canadian cancer society's senior manager of cancer control policy says, "this takes it that next step and actually looks at the impact that has on cancer deaths ... "322,263 men and 223,390 women from eight u ... states filled out questionnaires detailing their usual food and drink consumption ... the red meat included beef, cold cuts, hamburger, liver, pork, sausage, as well as meats in prepared meals such as pizza and lasagna ... white meat included chicken, turkey, fish, cold cuts, tuna, and sausages made from poultry ... the heaviest meat eaters ate about 8 1/2 servings of meat per week and had a 31 per cent increase in mortality rates in comparison to the lightest meat eaters, who consumed about one serving of meat per week ... rashmi sinha, to inquire about methods used to ensure that results were due to red and processed meat consumption and not due to other factors ... "the researchers reported that if the lowest level of intake of meats was consumed by all participants, 11 per cent of deaths in men and 16 per cent of deaths in women could have been prevented ... cancer deaths increased by 22 per cent, and cardiovascular-related deaths increased by 27 per cent among the heavy meat eaters that were male

... high intake of red and processed meats may raise the risk of lung and colorectal cancer by up to 20 per cent, according to a new study from researchers at the usa's national cancer institute ... half a million people were surveyed for the new study that also reports raised risks of other cancers, including throat and liver cancer, report the researchers in the open access journal the public library of science - medicine ... "a decrease in the consumption of red and processed meat could reduce the incidence of cancer at multiple sites," wrote lead author amanda cross ... the study, published on-line in the open access journal public library of science - medicine , the study follows hot on the heels of similar findings published last month by the world cancer research fund's (wcrf), which concluded, amongst other things, that high consumption of red and processed meat was associated with a 30 per cent increase in the risk of colorectal cancer ... the researchers used 124-item food frequency questionnaires to assess dietary intakes among 567,169 people aged between 50 and 71 taking part in the national institutes of health (nih)-aarp (formerly the american association for retired persons) diet and health study ... people with the highest intake of red meat (62 ... 7 grams per 1,000 kcal) were associated with a 20 and 24 per cent increased risk of lung and colorectal cancer, respectively, compared to people with the lowest intakes (9 ... moreover, people with the highest intake of red meat were calculated to be at a 61 and 51 per cent increased risk of oesophageal and liver cancer ... for processed meat consumption, people with the highest average intake of these meats (22 ... 6 g per 1,000 kcal) were calculated to be at a 16 and 20 per cent increased risk of lung and colorectal cancer, respectively