A large-scale tracking study has found that consuming just one additional slice of processed meat daily raises the risk of developing stomach cancer and esophageal cancer by 9% and 13%, respectively.
450,000 People Tracked for 14 Years... Processed Meat-Stomach Cancer Link Confirmed
According to findings from the European Prospective Investigation into Cancer and Nutrition (EPIC) research team, recently reported by Fox News in the United States, the risk of stomach cancer and esophageal cancer rose together as processed meat consumption increased.
The study was a large-scale investigation tracking 450,112 people across Europe for an average of 14 years. Participants consisted of 131,426 men and 318,686 women. During the long tracking period, 876 people were diagnosed with stomach cancer, while 215 participants were diagnosed with esophageal adenocarcinoma, a cancer that develops in the esophagus connecting the mouth and the stomach.
After adjusting for various factors including lifestyle habits, the research team found that for every 30-gram increase in daily processed meat consumption, the risk of developing stomach cancer rose by 9%, and the risk of esophageal adenocarcinoma rose by 13%. The 30 grams corresponds to a small amount equivalent to one common slice of ham (about 28 grams).
White Meat Also Increases Stomach Cancer Risk... Gender Differences Emerge
In addition to processed meat, the research team also examined the link between white meat and stomach cancer. White meat such as chicken and turkey was calculated to raise stomach cancer risk by 12% with just 20 additional grams consumed daily. The figures suggest that non-processed meat is also not unrelated to the development of stomach cancer.
Differences between genders were also detected. For men, a clear link was observed between processed meat consumption and stomach cancer, while for women, both processed meat and white meat were confirmed to raise stomach cancer risk.
The International Agency for Research on Cancer, under the World Health Organization (WHO), has already designated processed meat as a human carcinogen. While previous research mainly highlighted the link with colorectal cancer, this investigation is assessed to have specifically demonstrated the link with stomach and esophageal cancer.
However, this study has certain limitations in accuracy, as it collected dietary information relying on participants' memory. It is also difficult to rule out the possibility that other factors, such as stomach infections, acted in combination with dietary habits, prompting calls for more precise follow-up research.
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