Micah Stanley
It has long been known that meat increases the risk of cancer – especially if you eat a lot of meat and if the meat has been prepared in a certain way. Smoked, grilled, and sausage products are considered to be particularly risky. It has now turned out that such meat products are also dangerous for those who once had cancer and were actually thought to be cured. Former breast cancer patients die earlier if they like eating meat than women who also had breast cancer but avoided meat.
Better no meat if you have breast cancer
Those who have had breast cancer and are considered cured should eat little or no meat, a new study has found. Otherwise, the meat can increase the risk of death. These findings are brand new. The fact that meat consumption can increase the risk of cancer has long been known, as we reported in previous articles:
Eating meat increases cancer
In 2009, for example, researchers at the US National Cancer Institute wrote about a study showing that people who eat red and processed meats (pork, beef, and lamb) have an increased risk of developing colon cancer, lung cancer, esophageal cancer, and liver cancer. The risk of liver cancer was particularly high. It was 60 percent higher than in people who eat little or no meat.
Many carcinogenic substances in meat
Various carcinogenic compounds are found in meat and processed meat products, e.g. B. heme iron, nitrites, heterocyclic amines, polycyclic aromatic hydrocarbons, etc.
All of these substances can influence hormone metabolism, accelerate cell division, promote chronic inflammation, damage genetic material (and thus lead to mutations), increase the level of growth factors and increase the number of free radicals, all of which ultimately lead to cancer can lead.
Higher risk of bladder and stomach cancer from meat
It has been known since 2010 at the latest that meat increases the risk of bladder cancer. In the same year, a long-term study was published that was carried out over 20 years. In 60,000 women, it was found that those who regularly ate meat had a 30 percent higher risk of cervical cancer.
The more heme iron consumed, the higher the risk of stomach cancer, according to a 2012 study.
Higher risk of kidney and esophageal cancer from meat
A year later, it was discovered that meat increases the risk of kidney cancer. Zurich researchers showed in 2013 that even one sausage a day increases the risk of cardiovascular disease, cancer, and many other chronic diseases enormously. Also in 2013, after studying 480,000 people, Spanish researchers wrote that those who ate the most meat also had the highest risk of developing esophageal cancer.
New carcinogenic substance discovered in meat
In 2014, Prof. Ajit Varki of the University of California, San Diego School of Medicine discovered the next carcinogen in meat, a particular carbohydrate called Neu5Gc. This is found in many animal organisms, but not in humans.
The human organism, therefore, forms antibodies against the carbohydrate after every meat consumption, and over time – if meat is eaten again and again – chronic inflammatory processes occur as a result of this antibody formation. The substance also cannot be processed or completely discharged. Instead, it is stored in the body, particularly in the liver, where it can lead to liver tumors.
Meat increases breast cancer risk
In a new study published in January 2017, Dr. Humberto Parada from the University of North Carolina in the Journal of the National Cancer Institute that eating a lot of meat also increases the risk of breast cancer. But not only that. Even if a woman can beat breast cancer if she continues to eat a lot of meat after healing, her risk of dying early increases.
There are currently more than 2.8 million women who have beaten breast cancer in the United States alone. However, if you want to enjoy the new life you have been given for as long as possible, you should pay attention to your diet – and rather not eat any more meat. Because smoked, roasted and grilled food shortens life.
Meat consumption shortens life even after surviving breast cancer
Parada and colleagues surveyed over 1,500 women who had been diagnosed with breast cancer between 1996 and 1997—at the time of their diagnosis, five years later, and again 10 years later.
During the study period, 597 of the women died, 237 of them from breast cancer that had come back. The other women died from other diseases.
It found that women who ate lots of grilled and smoked foods had a 23 percent higher risk of dying from breast cancer, even though they had previously beaten it. Their risk of dying from other diseases increased by 31 percent compared to those women who ate little or no meat.
Plant-based foods protect against breast cancer
A diet that consists primarily of plant-based foods, on the other hand, contains many substances that can protect against and fight cancer. These include, for example, linseed, pomegranates, ginger, walnuts, soy, and many more, as well as vital substances such as vitamin D.
Interestingly, all of these foods also protect against many other diseases, e.g. B. against complaints of the cardiovascular system. No wonder, because they all have an anti-inflammatory effect – and chronic inflammation is an important cause of chronic diseases. Consequently, not only can a plant-based diet reduce the risk of cancer and breast cancer, but the overall risk of disease and death.
