Red-meat diet linked to colorectal cancer

CHICAGO — Two studies shed new light on the link between diet and cancer, bolstering evidence that red meat may raise colorectal cancer risks but casting doubt on whether fruits and vegetables can help prevent breast cancer.

The new research doesn't settle the questions, partly because both studies asked about eating habits only in adulthood. Some researchers think that may have less impact on cancer risk than lifelong eating habits.

Breast cancer risk, especially, may be more dependent on a woman's diet during adolescence, when breast cells are rapidly dividing and are more vulnerable.

Still, both studies are consistent with evolving thinking about specific foods and their influence on cancer risks. The studies are published in Wednesday's Journal of the American Medical Association.

In numerous previous studies examining diet and cancer, the relationship between meat consumption and colorectal cancer is the among the strongest, with most finding that eating lots of red meat and processed meats increases the risk.

The new study, led by American Cancer Society researchers and involving 148,610 men and women aged 63 on average, is among the biggest. Participants recorded their meat intake in 1982 and again in 1992-93. Those with a high meat intake were about 30 to 40 percent more likely to develop lower colon or rectal cancer than those with a low intake.

High meat intake for men was at least 3 ounces daily — about the size of a large fast-food hamburger — and 2 ounces daily for women. Low intake was about 2 ounces or less of red meat no more than twice weekly for men and less than an ounce that often for women.

Slightly higher risks were found for a high consumption of processed meats including bacon and bologna.