There is bad news for Red Meat lovers. A new study strongly suggests that processed Red Meat Increases Gastric Cancer Risk. Researchers from the US National Cancer Institute have published their findings in the latest issue of the American Journal of Gastroenterology. The finding suggests link red meat consumption to esophageal and stomach cancers.

The researchers at National Cancer Institute tracked the health of almost 494,979 Americans aged between 50 and 71 for a period of ten years and found that the individuals who ate more red meat during the 10 year period had more probability of developing gastric cancer. Participants, who featured in the top 20%, in the red meat eaters’ category, had higher changes of developing throat cancer. Also, they had greater risk of developing gastric cancer, especially individuals who consumed red meat cooked at high temperatures such as grilled red meat.

Researchers speculate that grilling or roasting red meat can produce heterocyclic amines, which are recognized as a toxic, human carcinogen that may be related to high gastric cancer risk.

Future studies are necessary to confirm the link between red meat and gastric cancer link. Prospective studies are required to check if the relationship between red meat and stomach and esophageal cancers is real.

However, at this point in time, it is advised to reduce the consumption of red as well as processed meat for the maintaining good health.

Image Credit: images.teamsugar