Medical Research Council - News - Bowel cancer linked to red and processed meat

Bowel cancer linked to red and processed meat

15 June 2005

People whose diet is rich in red and processed meat have an increased risk of developing bowel cancer according to scientists funded by the Medical Research Council (MRC), Cancer Research UK (CRUK) and the International Agency for Research on Cancer and published today in the Journal of the National Cancer Institute, (97), 12.

The study, from the European Prospective Investigation into Cancer and Nutrition (EPIC), shows that the risk of developing bowel cancer for people who regularly eat more than two portions per day of red and processed meat is a third higher than for those who eat less than one portion per week. In addition, the risk of developing the disease is increased for those people who eat a low fibre diet.

The study also shows that poultry does not influence the risk of bowel cancer and that those people who eat more fish are less likely to develop the disease. There is a risk reduction of nearly a third for people who consume one portion or more of fish every other day, compared with those who eat fish less than once a week.

Professor Sheila Bingham, a Principal Investigator of the study from the MRC Dunn Human Nutrition Unit in Cambridge, UK said, "People have suspected for some time that high levels of red and processed meat increase risk of bowel cancer, but this is one of the largest studies worldwide and the first from Europe of this type to show a strong relationship. The overall picture is very consistent for red and processed meat and fibre across all the European populations studied."

The study co-ordinator of EPIC, Dr Elio Riboli, of the World Health Organisation International Agency for Research into Cancer, said, "This study of so many different populations and diets has provided an accurate picture of how different kinds of familiar foods in our diet relate to the incidence of bowel cancer. Other risk factors for the disease include obesity and lack of physical activity. Smoking and excess alcohol may also play a role. These factors were all taken into account in the analysis."

Professor Tim Key, Deputy Director of Cancer Research UK's epidemiology unit, said, "This study strengthens evidence that bowel cancer risk can be cut by increasing fibre in the diet and reducing consumption of red and processed meat. Around 35,000 cases of bowel cancer are diagnosed each year in the UK. We estimate that more than two thirds of colorectal cancer cases - 25,000 cases in the UK - could be avoided by changes in lifestyle in Western countries.

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For further information or to arrange an interview, please contact Adrian Penrose, MRC Regional Communications Manager (Cambridge) on Cambridge 01223 748179 or mobile phone number 07990 541520

Notes to Editors

1. In England and Wales the lifetime risk of being diagnosed with bowel (colorectal) cancer is 1 in 18 for men and 1 in 20 for women. In the UK, it is the third most common cancer in men and the second most common cancer in women. 18,500 cases in men and over 16,000 cases in women are newly diagnosed each year. If the cancer is caught at an early stage, 8 out of 10 cases can be successfully treated. Around half of all bowel cancer patients are cured.

2. These results are part of the European Prospective Investigation into Cancer and Nutrition (EPIC), which was set up ten years ago to investigate the dietary habits of more than half a million people throughout Europe. Participants aged between 25 and 70 were asked to fill in questionnaires relating to food and dietary habits. Information was collated at centres in Denmark, France, Germany, Greece, Italy, the Netherlands, Norway, Spain, Sweden and the UK. The current survey analysed data from 1992 to 1998.

3. Participants were followed up and after an average of five years, the results show that people who had regularly eaten more than two portions (160 grams) per day of red and processed meat had a 35% greater risk of bowel cancer than those who had eaten less than one portion per week. In addition, a portion or more of fish every other day (80 grams per day) was associated with a 30% reduction in risk compared with those who ate fish less than once per week (20 grams per day).

4. In this paper, red meat was defined as beef, lamb, pork and veal. Processed meat was mostly pork and beef that were preserved by methods other than freezing. They include ham, bacon, sausages, liver pate, salami, tinned meat, luncheon meat and corned beef.

5. The Medical Research Council (MRC) is a national organisation funded by the UK taxpayer. Its business is medical research aimed at improving human health; everyone stands to benefit from the outputs. The research it supports and the scientists it trains meet the needs of the health services, the pharmaceutical and other health-related industries and the academic world. MRC has funded work that has led to some of the most significant discoveries and achievements in medicine in the UK. About half of the MRC's expenditure of approximately £500 million is invested in its 40 Institutes, Units and Centres. The remaining half goes in the form of grant support and training awards to individuals and teams in universities and medical schools.

6. Cancer Research UK recommends a healthy diet rich in fruit, vegetables and fibre and low in red and processed meat and fats. Its Reduce the Risk Campaign has five simple messages to help people reduce their risk of developing cancer: Stop smoking Stay in shape by maintaining a healthy weight Eat and drink healthily Be SunSmart through protection from the sun.

Look after number one by being aware of any body changes and go for screening.

For further information visit: www.reducetherisk.org.uk

For further information on bowel cancer visit: www.cancerhelp.org.uk

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Bowel cancer linked to red and processed meat