It has long been suspected that red meat contributed to cancer risk in patients. According to a study conducted between 1983 and 1996 on patients with a red meat intake of at least 7 times per week, the incidence of cancers of the stomach, colon, rectum, pancreas, bladder, breast, endometrium, and ovaries was higher. Therefore, it suggested that the reduction of red meat in the diet might lower the risk factors for these types of cancers. Of note, cancer of the oral cavity, pharynx, esophagus, liver, gallbladder, larynx, kidney, thyroid, prostate, Hodgkin’s disease, non-Hodgkin’s lymphomas and multiple myeloma were not found to be associated with meat intake. Of note, the study found that there was no reduction in risk of any of the cancers mentioned above with meat intake. (31)
