Red Meat Consumption Linked to Lung Cancer

The Annals of Oncology journal recently published a study out of the Shanghai Jiaotong University School of Medicine, which exposes the connection between diets high in red meat and an increased risk of developing lung cancer. The extensive analysis, comprised of meta-analysis of data from several studies, included 23 case-control and 11 cohort studies, with adjustments made for smoker and non-smoker participants. The researchers found that men and women with the highest intake of red meat increased their risk of developing the life-threatening disease by 35 and 34 percent respectively, compared to those who with low intake. Previous studies out of the University of Southern California and the Cancer Prevention Institute of California have linked red meat to prostate and bladder cancer because of its carcinogenic compounds.