Persons who love to consume red meat on a daily basis may be in for trouble, hints a relatively new study. The study was based on the details uncovered by following almost 500,000 elderly US citizens for almost a decade. It was discovered that only a few of the aforementioned case studies developed esophageal or stomach cancers but the chances for developing this deadly disease remained high for those who consumed a lot of red meat in the course of their daily diet. This was found to be due to certain chemical compounds that emanated from cooking of the meat.
The scientists found that esophageal squamous cell carcinoma was likely to occur in almost 79% of all the participants who were habituated to eat red meat. This particular type of cancer affects the lining of the esophagus, particularly its upper part. Occurrence of carcinoma cells in the upper portion of the stomach known as gastric cardia, had been found to be enhanced in people with the highest amounts of heterocyclic amine (HCA). These chemicals are usually generated when the red meat is cooked using high temperatures like that of grilling the meat over an open flame. HCA has been known to be the cause of cancer in certain laboratory animals too.
The American Journal of Gastroenterology published the study results which were, however, not conclusive that the intake of red meat promotes cancers of the stomach and esophagus.
Dr. Amanda J. Cross, the leader of the study followed the participants all aged between 50 to 71 for a period of ten years. The participants also had to fill in detailed questionnaires pertaining to their diet and method of cooking preferred along with other life style preferences. 215 of the participants were diagnosed with esophageal squamous cell carcinoma within the decade with 69% of them being from the top 20% bracket of red meat consumers. Of the 454 people affected by gastric cardia cancer, almost 113 belonged to the group of red meat eaters.