World Health Organization has determined that dietary factors include at least 30 percent of the causes of all cancers in Western countries and up to 20 percent in developing countries. When cancer researchers began to look for relationships between diet and cancer, one of the most significant discoveries are those who avoid meat percentage is less affected by the disease. Large study in Britain and Germany showed that vegetarians at risk of cancer about 40 percent smaller than the eater daging.1-3 In the United States, researchers studying the Seventh Day Adventist group, religious group remarkable because nearly all its members avoid tobacco and alcohol and follow a lifestyle that is generally healthy. In addition, approximately half of Adventists are vegetarians, while the other half of meat consumed in moderation. This fact makes the scientists look at the effects of eating meat from other factors. Overall, this study showed a significant reduction in cancer risk for those who avoid daging.4 contrast, the Harvard study showed that people who eat meat every day would have colon cancer risk up to three times compared with those who rarely eat meat.
A number of hypotheses have been proposed to explain the relationship between meat consumption and cancer risk. First, the meat is fibrous and does not contain nutrients that have a protective effect. Meat contains animal protein, saturated fat, and in some cases contain cancer-causing compounds such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) formed during meat is processed or cooked. HCAs, formed when meat is cooked at high temperatures and PAHs are formed during combustion of organic materials that are believed to increase risk of cancer. In addition, high fat content of meat and other animal products increase the production of hormones, thus increasing the risk of hormone-related cancers like breast and prostate cancer.
In 1997, the American Institute for Cancer Research (AICR) published a review of major studies on food, nutrition and cancer prevention. For breast cancer, prostate, kidney, and pancreas, the consumption of red meat (beef, pork, or goat) can increase the risk of cancer. For anal cancer, a literature review determined that red meat increases cancer risk and processed meat, saturated fat / animal, and cooked meats may increase risiko.5
Carcinogen Compounds in Cooked Meat
Heterocyclic Amines
HCA, family mutagenic compounds (possible mutation of genes), produced during the cooking process of many animal products including chicken, beef, pork, and fish. Even the meat is cooked in the normal way by grilling, frying, or grilling over oven may contain a considerable amount of mutagen .6,7,8 The longer and hotter the meat is cooked, the more these compounds formed. In some studies, the grilled chicken has established a cancer-causing substance concentration is higher than other types of meat dimasak.9
The main classes of heterocyclic amines include amino-imidazo-quinolines, or amino-imidazo-quinoxalines (together called compound type IQ), and amino-imidazo-pyridines such as PhIP. Type compounds IQ and PhIP formed from creatine or creatinine, specific amino acids, and gula.10 All meats (including fish) it’s kreatin high, and the formation of HCA’s largest occur when cooking meat at high temperatures, like most roasting or frying. Consumption of processed meat and PhIP have been associated with increased risk of breast cancer and colon cancer, as has been discussed in greater detail in below. Case-control study recently at the University of Utah that included 952 people with rectal cancer and 1205 men found that men and women with the consumption of processed meat and cooked with care also have an increased risk of cancer dubur.11
Polycyclic aromatic hydrocarbons
Fry or burn meat over a direct flame results in loss of fat in a hot fire and produce flame-containing polycyclic aromatic hydrocarbons. Polycyclic aromatic hydrocarbons (PAHs) attached to the surface of the food, and the greater the heat, the more appear PAH-nya.5 It is widely believed to play an important role in cancer at a fairly consistent manusia.12 relationship between the consumption of meat oven baked or grilled but not fried with stomach cancer suggests that foods exposed to PAHs may play a role in the development of stomach cancer in manusia.5
Breast Cancer
Countries that consume lots of fat, especially animal fats such as meat and dairy products, have cases of breast cancer is higher. 13,14,15 In Japan, for example, that country has a tradition of low-fat diet, particularly animal fat, compared with diet in western countries, so Japan has a breast cancer rate is lower. In the late 1940s, breast cancer is very rare in Japan, it’s because fat consumption of the Japanese at that time less than 10 persen.16 contrast American diet centered on animal products usually contain 30 to 40 percent fat but contain levels low nutrients. When a Japanese woman brought up with western diet, breast cancer rates increased dramatically. Even in Japan, rich women who eat meat every day have an increased risk of breast cancer 8.5 times higher than poor women who rarely or never ate daging.17 One reason put forward is a hormone that encourages fat foods promote cancer.
Consumption of high-fat foods such as meat, dairy products, fried foods, and even vegetable oils cause a woman’s body produces more estrogen, which triggers the growth of cancer cells in breast and other organs that are sensitive to female sex hormones. This suggests that by avoiding fatty foods throughout life, the risk of hormone-related cancers will decrease. A study in 2003 which was published in the Journal of the National Cancer Institute found that when a woman who was eight to ten years down the amount of fat in their diet – even slightly – then the level of estrogen is at a lower level and more secure within the next few years . By adding vegetables, fruits, grains, nuts, and reduce the meat, the amount of estradiol (estrogen basic) in his blood fell to 30 percent compared with a group of women who did not change his diet. 18
Researchers from Harvard recently conducted a prospective analysis on 90 655 pre-menopausal women aged 26 to 46 who are involved in the Nurses Health Study II and decided that animal fat consumption, particularly red meat and dairy products high in fat during periods of pre- menopause is associated with increased risk of breast cancer. 19
In addition, researchers from the Ontario Cancer Institute conducted a meta-analysis of all case-control and group studies published until July 2003 that studied the pattern of eating fatty foods, foods that contain fat, and breast cancer risk. Analysis of case-control and cohort studies produced the same effects of risk where a high amount of fat intake is associated with increased risk of breast cancer. Relatively significant risk from the consumption of meat and saturated fats also appear where high consumption of meat increases cancer risk by 17 percent and a high saturated fat consumption increases cancer risk by 19 persen.20
Some studies indicate that consumption of meat is a major causative factor of breast cancer, although other factors such as caloric intake and total fat consumption has dikontrol.21, 22 Part of the reason may be a source of meat carcinogen and / or mutagens, such as HCA that form when meat cooked at high temperatures. An HCA studies showed that certain HCAs are distributed to the mammary gland and humans can metabolically activate HCAs. 23 As a result, the frequency of meat consumption may be a factor that often causes breast cancer. 21
Colon Cancer
Such as breast cancer, frequent consumption of meat, especially red meat is associated with increased risk for colon cancer. 24.25 The amount of fat and saturated fat tend to be high in animal products than vegetable products, as well as refined sugar, all reinforce colorectal cancer risk. At Harvard University, researchers avoid red meat after finding that people who eat beef, pork, or lamb every day at risk of suffering from colon cancer about three times greater than those who generally avoid products ini.25, 26 A study 32 cases and 13 control-group study concluded that meat consumption is associated with an increased risk of colon cancer, and more consistent relationship is found in red meat and meat diproses.12 And, of Cancer Prevention Study II, which was published recently, which involved 148,610 people adults since 1982, the highest group ate red meat and processed meats have greater risk of colon cancer is high, each with an average of 30 to 40 percent and 50 percent compared with those who consume less food tersebut.27 In the study This limit consumption of red meat is high if exceeding 3 ounces of beef, lamb, or pork for men and 2 ounces for women each day, which is the number that usually exist in a hamburger. While the consumption of processed meats that include high (ham, frozen meat, hot dogs, sausage) if it exceeds 1 ounce you eat 5 or 6 times a week for men, and 2 or 3 times a week for women is the amount contained in a slice of ham. In addition, previous studies also showed that those who ate white meat, especially chicken, the average risk of colon cancer three times higher than vegetarian.28
Secondary bile acids may be part of the problem. To absorb the fat, the liver makes bile which is stored in the gallbladder. After eating, the gallbladder sends the bile acids into the intestine, which chemically modifies the fatty acids are eaten to be absorbed. Unfortunately, bacteria in the intestines convert bile acids into carcinogenic substances called secondary bile acids. Meats not only contain the most fat, but also helps the growth of bacteria that cause secondary bile acids formed karkinogenik.
Cooking methods that trigger the formation of HCA is believed to have a significant role in colon cancer risk. A case-control study in North Carolina who analyzed the consumption of meat at the level of doneness, cooking method, and estimate HCA consumption in 620 patients with colon cancer and 1030 control patients, found that not only the consumption of red meat which is closely linked to colon cancer risk, but the fried also the most risky way of presenting the meat because the high HCA formed. 29 Confirmation of the relationship between fry with colon cancer risk presented in the study mentioned above, where the high temperature frying with increased risk of bowel cancer almost two times, and the risk of rectal cancer by 60 persen.12
Prostate Cancer
Prostate cancer is one of the major cancer among men in the United States, and the researchers studied a number of dietary factors that may trigger the risk of prostate cancer. Among these include dietary fat, saturated fat, dairy products, and meat, as well as dietary factors that reduce risk, such as consumption of carotenoids and other antioxidants, fiber, and fruit. As the risk of breast cancer, dietary fat intake in men, which many exist in meat and other animal products may increase production of testosterone, which in turn increases the risk of prostate cancer. One case-control studies that showed the greatest positive relationship between prostate cancer cases with the consumption of red meat done at Harvard University who analyzed nearly 15,000 male physicians in Health Studies The Dokter.30 Although these studies give priority to the analysis of plasma fatty acids and risk prostate cancer, the authors found that men who eat red meat five times a week had a risk 2.5 times greater for the growth of prostate cancer than men who ate red meat less than once per week. Study group on diet makes the most sense about diet and risk of prostate cancer reported by health professionals who numbered almost 52 people in the Health Professionals Advanced Studies at Harvard, who completed food frequency questionnaires in 1986.31 In the 3-4 year period for research report, they found a statistically significant relationship between high consumption of red meat with prostate cancer risk, where red meat is a food group that has the greatest positive relationship with prostate cancer. The findings and other studies suggest that the reduction or removal of meat from the diet may reduce prostate cancer risk. 32
Other Cancer
Although studies conducted not at the risk of breast cancer, colon, and prostate, a number of studies concluded that consumption of meat can be a significant role in kidney and pancreatic cancer risk. Three of eight case-control studies that examined the association between renal carcinoma cells and consumption of meat found statistically significant increased risk of high meat consumption. In addition, a prospective study in Japan found that people who eat meat every day have a higher mortality rate due to kidney cancer than those who rarely eat meat. 5
Pancreatic cancer is relatively rare but often fatal effect, that is less than 20 percent of cases who survived for a year. Consumption of meat per day had significantly increased risk of pancreatic cancer relationship in several study groups and prospective case-control. 5 Some of these studies are specialized beef and pork consumption and concluded that there is a higher risk of pancreatic cancer due to higher consumption of food ini.5 However, consumption of dietary fat, saturated fat, and protein have not shown a relationship with risk pancreatic cancer. These findings indicate that the method of cooking, and perhaps HCA and PAH formation in meat cooked to show the relationship, as well as some inconsistent data showing the relationship between meat in the diet with pancreatic karkinogenesis. 5
Conclusion
Two conclusions emerge from the cancer research conducted by various parties: vegetables and fruits help to reduce risk, while the white meat, animal products, and other fatty foods increase the risk. Consumption of dietary fat and then trigger the production of hormones that trigger cancer cell growth in hormone-sensitive organs such as breast and prostate. Meat contains no fiber which is protective, antioxidant, phythochemicals, and nutritious, but instead contain a high concentration of saturated fats and compounds karkinogenik potentially increase the risk of various types of cancer.
Vegetarian diet and vegetarian diet high in fiber like whole grains, legumes, vegetables, and fruits provide a number of perlindungan.5 Fiber helps smooth the path of food through the intestines, clean karkinogen effectively, and fiber to change the type of bacteria that exist in the gut resulting in the reduction of secondary bile acid production karkinogenik. Plant foods also are naturally low in fat and rich in antioxidants and other anti-cancer compounds. Not surprisingly, vegetarians occupy the lowest risk of cancer and a significantly reduced risk compared with meat eaters.

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