I’ve been reading about why red meat is associated with higher colon cancer risk. Initially it was thought it was because of the fat in the meat, but this has changed. It may due to protein.
Worldwide, red meat consumption in countries matches colon cancer incidence perfectly. Countries where people eat a lot of red meat such as US, Europe, and South America have the highest incidence. Countries like Japan, China, and the Far East, which have increased their intake of red meat with the westernization of diet, have the highest increase of colon cancer incidence. Japan, a country which used to have the lowest incidence of colon cancer, has now a higher incidence than the USA. Japan has a dramatic shortage of oncologists to deal with the increasing number of cases.
Dr. Eunyoung Cho from Harvard published an interesting paper in 2007 showing that choline, which is found in red meat, promotes the growth of polyps. He studied over 39,000 female US nurses enrolled in the Nurses Health Study. He found that women with the highest intake of choline had 45% higher risk of developing a polyp. Choline is a nutrient found in red meat, but also in eggs, poultry, and wheat germ.
We need to be cautious because this study does not prove that choline causes polyps or that avoiding it prevents them, but it warrants further study to better understand the relationship of choline and colon polyps.
There is still ongoing discussion about what red meat is (versus processed meat). Pepperoni is a red meat. Would that mean that lots of pepperoni pizza means a high intake of red meat in studies? In another study on diet and colon cancer, a 21% increase in colorectal cancer risk for each 1.7 ounces of processed (smoked, salted, cured, chemical preservatives) meat was found. We know that nitrates, present in most preserved meats you find in the grocery, have been found to be associated with colon cancer risk.
However there are interesting questions about whether it makes a difference if you eat quality grass-fed meats, fatty or not. In addition, the preparation of meat has an impact on colorectal cancer and polyp risk. Cooking “low and slow” is the safest way, along with avoiding chemically-preserved meats.
There are interesting data, for example, that Argentina, known for its beef, has lower incidence of colorectal cancer than the United States, and that groups such as Mormons, who love meat, have lower incidence than vegetarians groups. This raises the question of how important alcohol and smoking are.
There is still to learn a lot about the role of red meat.
May 22, 2009 at 4:56 pm, Corinne said:
Is choline in the whites or the yolks of eggs? Would a patient who has Lynch Syndrome (HNPCC) be best advised not to eat egg whites or egg yolks?
Is daily consumption of egg whites harmful to Lynch Syndrome patients?
May 22, 2009 at 5:56 pm, heinz josef lenz said:
just arrived in Seoul korea…….i am not sure where choline is in the egg, however there are no data that egg consumption has been associated with increased colon cancer. I think you are safe to eat eggs….will see what i can find out. HJL
May 23, 2009 at 6:36 pm, Kevin said:
I guess for many of us who already have colorectal cancer it is natural to speculate on how our diet and life style possibly contributed to our disease. But, as a surviver I am now wondering how diet and life style effects recurrence or progression of colorectal cancer. Is there any evidence that red meat or choline effects metastatic disease. Or, at this point was the barn door left open to long? I was never a big red meat eater so giving it up was easy, but I sure wouldn’t mind being able to eat red meat socially.
Thank you for the last series of blogs. I particularly enjoyed the Vitamin D blog. I tested low after living in California and taking 400ug daily for a year. I guess nobody should assume they get enough sun and be tested.
May 23, 2009 at 6:44 pm, Kevin said:
oops, I meant 400 i.u. Vitamin D.
June 18, 2009 at 5:16 pm, Corinne said:
Dr. Lenz, A nutritionist, Lynn Goldstein, with Jay Monahan Center at NYP-Weill Cornell did the research for me and informed me that only the egg yolks contain choline.
June 18, 2009 at 5:54 pm, Heinz-Josef Lenz said:
thanks for sharing……good to know. HJL
May 07, 2010 at 8:32 am, Hazel said:
There may also be a link between the consumption of certain foods (red meats, choline containing products, nitrate containing products, processed foods, etc.), and chemicals in the drinking water-particularly chlorine-and other dietary ingredients that might interact with each other. Note high incidence of pickle consumption in Japan.
May 07, 2010 at 8:40 am, Hazel said:
If I was at risk for colon cancer or trying to stem the progression/reoccurence, I would go on an organic, primarily vegetarian diet and drink the purest water I could find. Cut out commercially processed foods. No smoking, no alcohol, and increase the amount of fiber in diet to over 30grams/day. Walk at least 30min/day to increase blood flow, prevent constipation, and take up yoga. Plus, limit as much exposure to environmental toxins as possible-pesticides in home, room sprays, cleaning products, etc., etc. Think of a Japanese diet before American influence.