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LMU 39 – The Link Between Meat and Cancer: Insights from Research

Meat Consumption and Cancer Risk

LMU 39 – The Link Between Meat and Cancer: Insights from Research

Source: Website – Physicians’ Committee for Responsible Medicine Website

Lifestyle Medicine Update (January 26, 2017)


Today, we’re delving into research that shines a spotlight on the relationship between meat consumption and cancer risk. This investigation by The Physicians Committee for Responsible Medicine offers valuable insights into how our dietary choices can influence our susceptibility to cancer.

Understanding The Physicians Committee for Responsible Medicine’s Role

The Physicians Committee for Responsible Medicine, a group of medical experts, is leading the charge in changing how we view healthcare. Comprising over 12,000 physicians and supported by 150,000 members globally, they are altering the landscape by emphasizing prevention over treatment. Their focus on chronic diseases like diabetes, heart issues, obesity, and cancer marks a shift toward patient empowerment.

Examining the Link Between Meat and Cancer

One major finding in their research is the connection between eating meat and the risk of developing cancer. Let’s dive into their findings to understand this link better.

Meat Consumption and Cancer Risk: What the Research Reveals

Studies have shown that people who avoid meat tend to have a lower risk of cancer. These studies, conducted in England, Germany, and the United States, indicate that vegetarians have a 40% lower risk of cancer compared to avid meat eaters.

Unveiling the Role of Meat in Cancer Development

Taking a closer look at specific types of cancer, a concerning trend emerges. Daily meat consumption is linked to a threefold increase in colon cancer risk. Several factors contribute to this correlation. Meat lacks essential nutrients and contains elements like animal protein and saturated fat. Cooking meat at high temperatures also forms harmful compounds like heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH), which can raise the risk of cancer.

Empowering Choices for Cancer Prevention

What this research underlines is the importance of making informed dietary choices to reduce cancer risk. The Physicians Committee for Responsible Medicine’s findings don’t just highlight the dangers of meat consumption; they also guide us toward healthier alternatives.

Choosing Wisely: Opting for Healthier Alternatives

The takeaway here is to consider leaner alternatives that bypass red meat, pork, and lamb. Opting for options like fish, white meat poultry, beans, peas, soy products, and nuts can help shield against the threat of cancer.

Providing Essential Information: A Valuable Resource

The significance of this research extends beyond awareness. By exploring the link below, you can gain access to valuable knowledge that informs your choices. It’s not just about cancer risk—it also touches on broader health aspects like cholesterol, weight management, and diabetes prevention.


Physicians Committee for Responsible Medicine: Meat Consumption and Cancer Risk

Dr. James Meschino


Dr. James Meschino, DC, MS, ROHP, is an educator, author, and researcher having lectured to thousands of healthcare professionals across North America. He holds a Master’s Degree in Science with specialties in human nutrition and biology and is recognized as an expert in the field of nutrition, anti-aging, fitness, and wellness as well as the author of numerous books.

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