Consumption of meat and other animal products is strongly linked to several types of cancer, according to an article published in the journal Nutrients. The author analyzed data on 21 different cancers in 157 countries and found that certain factors, especially diet, were associated with risk for developing specific cancers. Specifically, the association between animal product consumption and cancer was as strong as that linking tobacco and cancer. Possible mechanisms for risk include animal products' promotion of growth and high iron and fat content. The author notes that while detection and treatment are important, animal product consumption has been recognized as a cancer risk for more than a century and needs to be addressed in order to prevent the deadly disease.
- Grant W. A multicountry ecological study of cancer incidence rates in 2008 with respect to various risk-modifying factors. Nutrients. 2014;6:163-189.