According to study author Susanna Larsson, the findings, which are published in the Journal of the National Cancer Institute, "show very clearly that there is an association between increased consumption of processed meat products and stomach cancer."
This news shouldn't come as any big surprise. Following one survey of nearly 700 Nebraskans, doctors at Tufts University and the National Cancer Institute reported that people who ate meat had 3.6 times the risk of esophageal cancer and double the risk of stomach cancer compared to those who ate diets high in vegetables, fruits, and grains.
Another study conducted by doctors at Yale University showed that high fat intake, animal protein, vitamin B12, and cholesterol-found only in animal products-contributed to stomach and esophageal cancer. Dr. Susan T. Mayne announced that "prevention strategies for these cancers should emphasize increased consumption of plant foods, decreased consumption of foods of animal origin..."
The ACS researchers defined "high" consumption of red meat as three or more ounces per day for men (about the amount of meat in a large fast-food hamburger) and two or more ounces per day for women. For processed meat, including bacon, sausage, hot dogs, ham, bologna, and salami, "high" consumption was one ounce eaten five or six days per week for men, and two or three days per week for women.
Another study conducted by researchers at the Medical Research Council and the Open University Department of Chemistry in the United Kingdom showed a similar link between red and processed meats and bowel cancer, and a massive European Prospective Investigation of Cancer and Nutrition (EPIC) study also cited preserved and red meats as major culprits for colorectal cancer.
Unlike fruit, vegetables, and grains, meat and dairy products have absolutely no fiber. They are high in fat, calories, concentrated protein, and cholesterol; even "low fat" dairy products are packed with fat and cholesterol, relative to plant-based foods.
The ACS's Web site states: "In the majority of population studies, greater consumption of vegetables, fruits, or both together has been associated with a lower risk of lung, oral, esophageal and colon cancer. The best advice is to eat five or more servings of vegetables and fruit each day."
Dr. T. Colin Campbell, an internationally renowned nutrition expert, has stated that, "The vast majority of all cancers, cardiovascular diseases, and other forms of degenerative illness can be prevented simply by adopting a plant-based diet."
So stay healthy. Skip the CLT and switch to a safe and delicious VBLT: veggie bacon, lettuce, and tomato sandwich. Vegetarian recipes and product suggestions can be found on www.VegCooking.com.