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Abid Z, Cross AJ, Sinha R. Meat, dairy, and cancer. Am J Clin Nutr. 2014 Jul;100 Suppl 1(1):386S-93S. doi: 10.3945/ajcn.113.071597. Epub 2014 May 21. PMID: 24847855; PMCID: PMC4144110.
Meat and dairy, both staple food products that are prevalent across diets for people around the world, have been linked to cancer. With the rising rates of cancer globally, researchers conducted a review of roughly 90 studies and discovered a positive correlation between meat and colorectal cancer. Another study found that meat, along with dairy, can increase the rate of prostate cancer. Thus, it has become increasingly important for scientists to discover the mechanism or compound within meat and dairy that leads to the development of cancer.
Meat is commonly separated into two categories: red meat and white meat. Red meat, which is the flesh from animals whose proportion of red to white muscle fibers is high, includes beef and pork. A meta-analysis of 24 studies discovered that with high intakes of red meat, the likelihood of colorectal, lung, esophagus, and liver cancer prognosis increases significantly. Despite this, red meat intake had no significant association with cancer of the bladder or stomach. Researchers have theorized that the reason for red meat’s association with cancer is due to the presence of heme iron, a mineral that makes red meat appear red. When red meat gets digested, heme iron forms compounds that damage the lining of internal organs and can cause cancer. White meat, which is the flesh from animals whose proportion of white to red muscle fibers is high, includes poultry and fish. Unlike red meat, which increases cancer development, white meat is inversely associated with colorectal, lung, liver, and esophagus cancer. White meat also demonstrated its ability to decrease the risk of mortality in patients already suffering from cancer. White meat’s anti-cancer capability has been attributed to its lower heme iron and fat content.
However, another aspect must also be considered: cooking methods. Based on how types of meat are cooked, the risk of cancer may increase or decrease. This variability is linked to the formation of cancer-causing compounds called heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). HCAs and PAHs are classified as cancer-causing, or carcinogenic, due to their ability to cause mutations in DNA and interrupt the cell. The highest concentration of HCAs and PAHs are found when meats are cooked at high temperatures for a prolonged period of time as these conditions cause the heating of fats within the meat to generate carcinogens. Intake of these substances results in higher cancer risk and a higher chance of mortality.
Dairy products are formed from cows, goats, and buffalo, and tend to be high in the element calcium. Milk, a common example of a dairy product, was shown to protect against prostate cancer. However, some diets that are high in calcium can actually increase the risk of prostate cancer. Therefore dairy products contain a specific compound or factor that allows it to decrease the risk of cancer development. A protein called lactoferrin that is found in milk is used as a nutrient supplement. By binding to free-floating iron molecules in the blood it can attach to receptors on the cell’s surface and block the attachment of viruses such as SARS-CoV-2 or prevent the buildup of free radical molecules that can damage DNA. Additional research has exhibited lactoferrin’s capability to modulate immune cells and enhance their cancer cell detection system. Another molecule found in milk is the sphingolipids, a class of lipids that maintain the skin barrier and improve lipid metabolism. Sphingolipids also have the potential to induce cell death within cancer cells and inhibit the formation/growth of cancerous tumors on body tissue,
In conclusion, it is not false that certain meat and dairy products can increase the risk of cancer. However, it should be known that this relationship is not true for all meat and dairy products; white meat and milk have illustrated their potential to decrease cancer risk and mortality.
Works Cited:
Red and processed meat. Cancer Council NSW. (2023, February 27). https://www.cancercouncil.com.au/cancer-prevention/diet-exercise/nutrition-and-diet/meat-and-cancer/#:~:text=Red%20and%20processed%20meat%20contain,which%20can%20lead%20to%20cancer.
Cross, A. J., & Sinha, R. (2004). Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environmental and molecular mutagenesis, 44(1), 44–55. https://doi.org/10.1002/em.20030
Cutone, A., Rosa, L., Ianiro, G., Lepanto, M. S., Bonaccorsi di Patti, M. C., Valenti, P., & Musci, G. (2020). Lactoferrin’s Anti-Cancer Properties: Safety, Selectivity, and Wide Range of Action. Biomolecules, 10(3), 456. https://doi.org/10.3390/biom10030456
Borodzicz, S., Rudnicka, L., Mirowska-Guzel, D., & Cudnoch-Jedrzejewska, A. (2016). The role of epidermal sphingolipids in dermatologic diseases. Lipids in health and disease, 15, 13. https://doi.org/10.1186/s12944-016-0178-7
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