There is no association between consumption of fresh or processed red meat and an increased risk of bladder cancer, according to a new analysis of data published in the journal Cancer Epidemiology, Biomarkers & Prevention.
The researchers, led by Paula Jakszyn from the Catalan Institute of Oncology in Spain, also noted that their analysis showed no link between nitrosamines and heme iron and bladder cancer risk.
“To our knowledge this is the first prospective study of heme iron intake and bladder cancer risk,” the researchers wrote. “The strengths of this study include its large size, prospective design and inclusion of potential confounding variables.”
In light of inconsistent results from previous epidemiological studies, Jakszyn and her team investigated the association between red meat consumption, dietary nitrosamines and heme iron and the risk of bladder cancer among participants of the European Prospective Investigation into Cancer and Nutrition (EPIC).
To read the rest of the story, please go to: American Meat Institute