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A comprehensive report about the epidemiologic evidence surrounding cancer and consumption of red meat and processed meat was released to the cattle industry's human nutrition research committee at the convention today that drew conclusions supporting those from briefer reviews in 2008 and 2009.
The report states that all available evidence from epidemiological studies of a cancer-red meat/processed meat link "is not supportive" of a causal relationship, said Dr. Shalene McNeill, NCBA executive director of nutrition research.
The report was compiled by Dr. Dominik Alexander, a leading epidemiologist in the health sciences practice at Exponent Inc., and several associates, from evaluations of hundreds of epidemiologic studies across all kinds of cancers, according to the announcement about the report.
Alexander noted that cancer is the second-greatest cause of death in the U.S., after heart disease, and that one of every three Americans will be diagnosed with some type of cancer in her or his lifetime. Although a specific cause(s) for most cancer is not understood, he said researchers believe it stems from genetic, environmental, infectious and lifestyle factors and normally develops over several years.
This adds to the difficulty in identifying factors involved in carcinogenesis, he said.
"No mechanism for red meat (and processed meat) has been established as being responsible for increasing the risk of cancer in human studies . . . and the totality of available scientific evidence is not supportive of an independent association between red meat and processed meat and cancer," he said.
Alexander and Exponent were engaged two years ago to analyze the epidemiologic survey by the World Cancer Research Fund and American Institute of Cancer Research that the two groups said found "convincing" evidence of a cancer-red meat/processed meat link (Feedstuffs, Nov. 5, 2007). Alexander has twice before concluded that there is no such evidence (Feedstuffs, Feb. 25, 2008, and Aug. 3, 2009).
The report released this week was funded jointly by the beef and pork checkoffs, and a technical summary is available for $30 by calling the NCBA Customer Service Department at (303) 368-3138. | 
