Red meat has long been maligned, blamed for everything from obesity, diabetes, and high cholesterol to multiple cancers.
But now a top doctor has revealed whether the dinner favorite is actually behind the surge in early-onset colon cancer, which is considered a cancer before the age of 50.
Canadian-American longevity physician Dr. Peter Attia appeared on a UK podcast trigger nometry Discuss the role of diet in chronic disease.
red meat is in the center A plethora of research investigates the potential link between food and colon cancer.
And the U.S. government has proposed recommendations for Americans to limit red meat and add plant proteins and more sophisticated options like chicken to their diets.
Some recent studies suggest that red meat may increase your risk of colon cancer due to its high levels of saturated fat. Additionally, experts theorize that the red meat you’re digesting creates harmful chemicals that attack the cells lining your colon.
But Dr. Attia called many of the recent reports on red meat and colon cancer “really, really bad science” that are “riddled with errors.”
Echoing the sentiments of other doctors, including those in the Trump administration, Dr. Aseen Malhotra, Dr. Attia said much of the research fails to distinguish between unprocessed meats such as steak and processed meats such as hot dogs and jerky. said.
Furthermore, he pointed out that the study did not take into account that people who avoid red meat also tend to be more health conscious and prioritize a balanced diet and exercise.
This could explain why research has linked red meat to colon cancer, as people who eat red meat are also more likely to lead an unhealthy lifestyle.
Dr. Peter Attia (pictured here), a Canadian-American longevity physician, said on a recent episode of the Triggernometry Podcast that much of the research blaming red meat for elevated colon cancer We are plagued by errors.”
Dr. Attia said: And I don’t think all red meat is created equal.
“This is one of those enduring examples of really, really bad science that never dies.”
From 2010 to 2030, early-onset colon cancer diagnoses are expected to increase by 90% in people aged 20 to 34.
A recent report from the University of Missouri-Kansas found that rates of colorectal cancer have increased in all age groups over the past 20 years.
Among teenagers aged 15 to 19, children aged 10 to 14 increased by 333% and 500%.
The rate rose 71% to between 30 and 34 to 7 people per 100,000 people. Among 35-39 people, the rate rose 58% to 12 cases per 100,000 people.
Although no single cause has been identified for the surge, ultra-processed foods are thought to play a role because they contain fats, sugars, and other chemicals that can lead to inflammation in the gastrointestinal tract. I am.
Regular red meat is not processed. Processed meats have preservatives added to them to keep them fresher longer or to improve their taste.
Red meat includes beef, pork, lamb, and venison. Processed meats, on the other hand, include bacon, ham, sausage, hot dogs, and beef jerky.
The push to limit red meat began in the 1970s and 1980s, when studies began to suggest that saturated fat in red meat raised saturated fat in LDL cholesterol, the “bad” type of cholesterol. .
High cholesterol has long been shown to cause plaque to build up in your arteries and strain your heart.
Dr. Attia points to a growing movement around that time to “move people from beef to chicken” to lower saturated fat intake and cholesterol.
He said: “That’s true depending on how much you eat.
Dr. Attia argued that much of the science surrounding red meat and colon cancer fails to distinguish between unprocessed and processed meat.
“What gave that idea more legs is part of the epidemiology that has demonstrated that people who eat red meat have a higher risk of type 2 diabetes or cardiovascular disease than people who avoid red meat. ”
But he cautioned that these studies show a link between red meat and chronic diseases such as heart disease and colon cancer. They do not prove a direct causal relationship.
Furthermore, “people who consume red meat and people who do not consume red meat tend to be agents on average for very different behaviors.
“For example, people who consume more red meat tend to consume more processed foods. In fact, much of the red meat they consume comes from processed foods, such as jerky bars at gas stations. It’s a form of red meat and something like that.
Several recent studies have looked at processed meat and colon cancer.
For example, a report published last year in NPJ Precision Oncology found that processed meat produces metabolites that researchers believe can cause cancer cells and “hijack” normal cells to mutate and grow uncontrollably. Suggests.
and Other recent research Studies suggest that eating processed meat more than once a week is associated with an increased risk of colon cancer markers, which indicate the presence of cancer in body fluids such as blood and urine.
Unlike processed meat, red meat is not preserved or processed to make it taste better.
Additionally, Dr. Attia said, “People who go out of their way to avoid red meat tend to engage in many behaviors that are professionally healthy.”
He said:
‘When you say, ‘Let’s compare people who eat red meat to people who don’t, all of a sudden the harm of red meat collapses.’
On the other hand, vegetables like broccoli are high in fiber, which feeds the healthy bacteria in your gut, helps fecal matter pass through your digestive system, and prevents harmful chemicals from spreading into your colon.
Rather than staying away from red meat, Dr. Attia suggests investing in higher quality, minimally processed picks over processed meats.
He said: . ‘
