Meat consumption and cancer risk

It is estimated that dietary factors play a causative role in about one-third of all cancers (American Cancer Society, 1998). There is a widespread perception among the public that meat intake increases risk of cancer, particularly cancer of the colon and the stomach (American Institute for Cancer Research, 1997). However, the epidemiologic data to support these putative associations are inconsistent, and the significance of meat's role as a cancer risk factor remains a subject of debate (Baghurst et at., 1997; American Institute for Cancer Research, 1997). This review summarises new epidemiologic evidence presented within the past few years on this important question. It is worth remembering that epidemiologic associations between dietary components and chronic disease do not establish cause and effect relationships (Friedman, 1994). This may be particularly true for diet and cancer. Diet-related variables are numerous, complex and interdependent, and it is often difficult to single out specific dietary factors. Epidemiologic data need to be confirmed by testing in animal and metabolic studies, and, ultimately, clinical trials are necessary to establish causal relationships (Langseth, 1996).