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NIH-AARP Diet and Health Study: Impact of Diet and Lifestyle Factors on Cancer Incidence: Meat and Meat Mutagens

Diet Foods | Meat and Meat Mutagens

For a copy of these publications and others related to the NIH-AARP Diet and Health Study, visit the National Cancer Institute.

A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk (PDF, 499 KB)
Red and processed meat intakes are positively associated with colorectal and lung cancer, according to data from the National Institutes of Health-AARP Diet and Health Study. Food frequency questionnaires for approximately 500,000 participants aged 50-71 also showed that red meat intake was associated with an elevated risk for cancers of the esophagus and liver.

Meat and Meat-Mutagen Intake and Pancreatic Cancer Risk in the NIH-AARP Cohort
Meat intake, particularly red meat, meat that is cooked at high temperatures, and meat-associated mutagens, may play a role in pancreatic cancer development, according to data from the National Institutes of Health-AARP Diet and Health Study.

Meat Intake and Mortality
Red and processed meat intakes were associated with modest increases in total mortality, cancer, and cardiovascular disease mortality in data from the National Institutes of Health-AARP Diet and Health Study, while high white meat intake was associated with a small decrease in total and cancer mortality.

Further information about the study or individual reports may be obtained by contacting Nancy Wood of AARP at or 202-434-2583.

« back to list of NIH-AARP Diet and Health Study reports

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