Recommendation 7 Scientific Background
On basis of current scientific evidence, the AICR/WCRF panel has concluded that diets containing substantial amounts of red meat probably increase the risk of colorectal cancer. Also, these diets possibly increase the risk of pancreatic, breast, prostate and renal cancers. Diets high in eggs possibly increase the risk of colorectal cancer.
Meat, Poultry, Fish and Eggs and Cancer Risk
|Evidence||Decreases risk||No relationship||Increases risk|
From Food, Nutrition and the Prevention of Cancer: a Global Perspective, 1997
The report uses the word "meat" to refer to beef, lamb and pork from farmed domesticated animals. The nutritional composition of meats from non-domesticated or "wild" animals is different from the domesticated, particularly in their fatty acid content and composition.
Meat, poultry and fish contain around 20% protein by weight. The fat content ranges from 4 to 30-40%. Wild meat is typically low in fat. About half the fat in meat is saturated, while chicken has a lower proportion (about 35%), and fat from fish has even less saturated fat (about 20 to 25%).
The worldwide consumption of meat, poultry and fish varies greatly. The highest intake is in Denmark where 24% of the total energy comes from meat and poultry; they contribute 20% in Australia, Argentina, New Zealand and Bermuda. In most African countries, India and in other low-income Asian economies meat and poultry contribute less than 3% of the total energy. Between 1980 and 1987 Japan went from consuming less than one ounce per person per day to 2.5 oz.
See Recommendation 7 "How to" for practical applications.
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Prepared 1998 by Bernadene Magnuson, Ph.D.
University of Idaho, Dept. of Food Science and Toxicology - EXTOXNET FAQ Team.