Red and Processed Meat Increases Risk of Prostate Cancer

The Physicians Committee

Red and Processed Meat Increases Risk of Prostate Cancer

October 8, 2009

Meat consumption increases the risk of prostate cancer, according to a recent study looking at more than 175,000 men as part of the NIH-AARP Diet and Health Study. The men who consumed the most red meat had a 30 percent increased risk of cancer, compared with those who consumed the least. Processed red meat was associated with a 10 percent increased risk of prostate cancer with every 10 grams (about one-third of an ounce) of increased intake. Researchers also investigated cooking method and content of heme iron and nitrites and nitrates for the various types of meat consumed. Heme iron intake, nitrite and nitrate consumption, and grilling and barbecuing all were associated with higher risk.

Sinha R, Park Y, Graubard BI, et al. Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States. Am J Epidemiol. Advance access published October 6, 2009. DOI: 10.1093/aje/kwp280.

Subscribe to the Physicians Committee's Breaking Medical News.

Breaking Medical News is a service of the Physicians Committee for Responsible Medicine, 5100 Wisconsin Ave., Ste. 400, Washington, DC 20016, 202-686-2210. Join the Physicians Committee and receive the quarterly magazine, Good Medicine.

Breaking Medical News Topics:
cancer (152)
diabetes (116)
vegetable (81)
vegan (78)
obesity (71)
fruit (69)
Breaking Medical News Archive:
2018 (42)
2017 (69)
2016 (82)
2015 (80)
2014 (71)
2013 (67)
2012 (33)
2011 (16)
2010 (36)
2009 (27)
2008 (21)
2007 (18)
2006 (21)
2005 (13)
2004 (8)
2003 (11)
2002 (9)


Meet PCRM's Nutrition Experts