Red Meat Linked to Pancreatic Cancer
Swedish researchers report that a diet high in red meat appears to raise the risk of developing pancreatic cancer.
Writing in “The International Journal of Cancer”, Dr. Susanna Larsson of Stockholm’s Karolinska Institute and her colleagues say the good news is that consumption of poultry may cut the risk. The researchers followed more than 61,000 women, studying the possible effects of meat, poultry, fish and egg consumption.
During a 17 year period, 172 of the women were diagnosed with pancreatic cancer. Long term consumption of red meat was associated with an increased risk, while consumption of poultry was linked to a decreased risk. There were no significant associations with consumption of processed meat, fish or eggs.
Pancreatic cancer is one of the most deadly forms of the disease, because it is seldom detected at an early, curable stage.