"I Was Planning to Eat This Tonight": The Food Linked to Higher Risk of Pancreatic and Breast Cancer Death in Women

Joint Study by Seoul National University Hospital and Ewha Womans University Seoul Hospital

Cancer Mortality Risk Varies by Gender and Type of Meat Consumed

A study has found that the risk of death from certain cancers varies depending on the type of meat consumed. Among men, higher intake of processed meat was associated with an increased risk of death from rectal cancer, while among women, higher intake of organ meats was linked to an increased risk of death from pancreatic and breast cancer.

Meat. The photo is unrelated to the specific content of the article. Pixabay

On June 25, a joint research team led by Professor Park Minseon of the Department of Family Medicine at Seoul National University Hospital and Professor Yoo Inseon of the Department of Family Medicine at Ewha Womans University Seoul Hospital announced that they had analyzed the association between the amount of various types of meat consumed and cancer-specific mortality rates. The results were published in the international nutrition journal 'Frontiers in Nutrition.'

The researchers conducted their study on 147,562 adults aged 40 and older who participated in the Korean Genome and Epidemiology Study. The team classified meat into four categories: red meat (beef and pork), chicken, organ meats, and processed meats. Red meat, chicken, and organ meats were divided into four groups based on consumption level (from the 1st to the 4th quartile), while processed meat was categorized into consumer and non-consumer groups. The researchers then adjusted for factors such as age, body mass index (BMI), smoking, alcohol consumption, education level, and physical activity to compare cancer-specific mortality risks.

The results showed that, for both men and women, total meat consumption was not significantly associated with cancer mortality rates. However, when analyzed by type of meat, different patterns emerged by sex.

Among men, those in the highest red meat consumption group (4th quartile) had a 52% lower risk of death from stomach cancer compared to those in the lowest group (1st quartile). This trend was particularly pronounced in men with a BMI below 25 kg/m² or with a history of smoking. In addition, men who consumed processed meat had a 2.45-fold higher risk of death from rectal cancer compared to non-consumers.

The research team explained, "In Korea, most red meat is pork, and unlike in Western countries where salted or smoked forms are common, it is often consumed grilled, which results in different levels of salt exposure."

They also stated, "People who consume larger amounts of meat tend to have higher socioeconomic status, which means they are more likely to undergo regular health checkups and have better access to medical services. This may have contributed to the reduction in stomach cancer mortality rates."

Among women, those in the third quartile for organ meat consumption had a 2.57-fold higher risk of death from breast cancer and a 1.83-fold higher risk of death from pancreatic cancer compared to those in the lowest group (1st quartile). These associations were especially pronounced among women aged 60 and older, with a BMI below 25 kg/m², and non-smokers.

Regarding cancer mortality risk in women, the research team noted, "Organ meats (such as liver and intestines) contain much higher concentrations of toxic metals such as arsenic, cadmium, and lead compared to regular muscle meat, leading to greater exposure to toxic metals in the body." They added, "These substances can accumulate in fatty tissue and may be released into the bloodstream during weight changes or the aging process, which could have affected cancer mortality risk."

This content was produced with the assistance of AI translation services.