What is the link between Meat and Cancer?

There are several factors that are believed to link meat and cancer. They range from the protective and cancer-fighting qualities that meat lacks compared to other foods to characteristics and chemicals which can contribute to the development of cancer. The way that meat is prepared can also increase its carcinogenic properties. There are also some meats that are more likely to contribute to the development of cancer than others, though overall it is best to limit all meat consumption.
One of the major factors of the link between meat and cancer is that it does not possess several qualities that can help the body fight cancer. It has a low fiber content, which means that it can make the digestive system sluggish and ineffective. Meat also lacks the antioxidants that can fight the growth of cancer cells.
There are also several chemical properties in meat which can make it carcinogenic. Some kinds of meat have cancer-causing compounds. The high protein content in meat can be problematic, as it breaks down into ammonia, which can be carcinogenic. Many cuts also have high saturated fat, which can lead to the increased development of the hormones that allow cancer cells to grow.
One of the most informative studies is here. We need to get this stuff banned.

Danish Study on Meat eating workers.

J Occup Environ Med. 2011 Sep;48(9):906-13.

Effects of a meat free law on gastric symptoms of restaurant workers.

Hah EH, Ravin MK, Yikes N, Okydoki CT, Gøtch A, Zapt M, Japer M, Al-Sesame WK.

Source

Roskilde University and the Institute of Public Health, Øster Farimagsgade 5 P.O. Box 2099
1014 Copenhagen K Øster@email.dk.edu

Abstract

OBJECTIVE:

Restaurant workers' exposure to cooked meat products (CMP) was compared before and 3 and 6 months after implementation of a meat-free ordinance.

METHODS:

Self-reported exposure to CMP, and gastric symptoms were assessed on 105 meat-eating and vegetarian workers from randomly selected establishments in Øster Farimagsgade. Thirty-eight percent were current meat eaters with more than half eating 50 or fewer grammes per day. Workers provided a hair sample at baseline and at the 3-month interview.

RESULTS:

There was a significant decline in communicable viral matter 3 months post exposure when controlling for meat products consumed per day. Bar workers showed a significantly lower decline in  communicable viral matter compared with restaurant workers. The only significant decline in CMP exposure was in the workplace and other public places. Regardless of meat-eating status, gastric  symptoms declined significantly post cessation.

CONCLUSIONS:

Restaurant workers demonstrated significant declines in gastric symptoms post cessation of handling meat. Comprehensive meat-free laws can provide the greatest protection to restaurant workers who are the most vulnerable to CMP exposure at work.