Diet Linked to Certain Cancers

Dec. 20 -- A diet high in meat or milk increases your risk for developing stomach or esophageal cancer, according to a new study in the American Journal of Clinical Nutrition.

Researchers from the National Cancer Institute and the National Institute of Health have discovered people who enjoy a diet high in red meat run a 3 1/2 times greater risk of developing esophageal cancer and are twice as likely to develop stomach cancer compared to those who consume a more balanced diet.

A high-milk diet, which also typically includes large amounts of red meat, was found to double the risks of developing both types of cancers.

Unbalanced Diets

The study examined the eating habits of nearly 700 Nebraska residents — including stomach and esophageal cancer patients along with cancer-free subjects — and discovered that one-third of stomach cancer patients and 35 percent of esophageal cancer patients consumed a diet high in red meat or milk.

"It doesn't mean you have to give up your red meat, but cut down on your portion size and load up on the vegetables and fruit," notes Melanie R. Polk, registered dietitian and director of nutrition education at the American Institute of Cancer Research in Washington, D.C.

The American Cancer Society estimates there were more than 12,000 esophageal cancer deaths in 2000, and just as many newly diagnosed cases. Stomach cancer's numbers are even higher: deaths were estimated to be 13,000, with approximately 21,000 new cases diagnosed.

Go for the Veggies

Study participants who ate the highest amounts of poultry, tomatoes, dark-yellow vegetables like carrots and sweet potatoes, and cereals had a 40 percent to 60 percent lower chance of developing both cancers.

"In our research, we found those with the most amount of fruits and vegetables in their diets also had the least amount of red meat, " notes lead researcher Honglei Chen, clinical researcher at the Harvard School of Public Health in Boston.

Both the high meat and high milk diets in the study had lower intakes of fruit, vegetables and cereals.