Will today's steak become tomorrow's cancer?
by Jamie Floyd, posted Dec. 8, 2007
You may have heard the latest rumor that red meat can increase the risk for cancer. So should you trade that juicy steak for a chicken breast instead? The answer may not be as clear-cut as trading entrees. According to the Missouri Beef Industry Council, the increased risk of cancer cannot be attributed to just one thing, but rather it includes many different factors.
According to the American Cancer Society Web site and a news release posted on the site, researchers aren't sure what it is in beef that may cause cancer. Researchers think it may have something to do with the iron or fat; however, in processed meats, it may also have to do with the salt, smoke residue and nitrates used as preservatives. The site also states the risk of cancer might have to do with the way the meat is cooked, since higher temperature can create higher levels of cancer-causing substances. The American Cancer Society guidelines advise using smaller portions and baking, boiling or poaching meat rather than frying or charbroiling.
In reality, no one really knows if beef contributes to cancer in any certain way. The Web site also suggests that people who want to prevent cancer should cut back on processed and red meats, including beef.
" Like all things, too much of anything can be harmful, " said Robin Gammon, MU extension associate and Stay Strong Stay Healthy Program manager . " People should limit the amount of beef they eat during the day."
This doesn't mean that people should stop eating beef. Beef contains many nutrients that can be vital to a person's nutrition, help them maintain a healthy weight and build muscle. Beef can also help people to meet their daily requirements for lean protein.
"I like to sum it up with the phrase, 'Beef gives you ZIP,'" said John Kleiboeker, executive director of the Missouri Beef Industry Council. "ZIP stands for zinc, iron and protein, which along with B-vitamins are the most bountiful nutrients in lean beef."
Although beef provides people with many health benefits, it doesn't come without its risks. After some studies, researchers believe that eating too much beef can lead to breast or colon cancer. However, other studies have found that conjugated linoleic acid, which is found in beef, can help in preventing cancer. The Missouri Beef Industry Council has also done research on this topic.
"As a responsible industry, we wanted to know more about what the science said about red meat and cancer," Kleiboeker said. "We asked a team of leading independent experts to examine the evidence and tell us what they found and they found no evidence that red meat causes cancer."
The researchers for the Missouri Beef Industry Council reviewed more than 500 scientific studies about red meat and cancer.
The best advice for people concerned about the potential of beef raising their risk for cancer may just be to focus on eating nutritiously and staying fit. Until there is further evidence that there is a precise link between beef and cancer, there's no need to give up that juicy steak just yet.
