The Role of Beef in the American Diet - International Meat Secretariat

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The Role of Beef in the American Diet 18 Inconsistent Findings In 1997, the World Cancer Research Fund published a comprehensive review of the scientific evidence on diet and cancer, which ranked various links between specific foods and cancer as “convincing,” “probable,” or “possible.” The most notable conclusion of this report was that there was “convincing” evidence that ample intakes of vegetables and fruits reduce the risk of a variety of cancers; that conclusion remains valid today. More tentatively, the report concluded that there was a “probable” link between high intake of red meat and increased risk of colon cancer, and “possible” links between red meat and breast and prostate cancers (33). Since 1997, additional scientific studies have been completed, with inconsistent results. One recent expert review noted that the majority of additional studies of colon cancer published since 1997 have not associated meat intake with increased risk; thus, the weight of evidence pertaining to colon cancer may be weaker than the “probable” status it had in 1997 (34). A recent combined analysis of eight major breast cancer studies found no association between red meat intake and the risk of this type of cancer (35). In fact, there is little convincing evidence for an association of any specific dietary factors with breast cancer risk, although obesity may play a role (36). Uncertainties also remain with regard to prostate cancer; the evidence for a link with dietary factors is still considered tentative rather than conclusive (37). Until more is learned about the relationship between cancer risk and specific dietary factors such as red meat intake, moderation rather than drastic dietary change is the best course of action. A well-balanced diet that includes reasonable amounts of foods from all the major food groups, without excessive intakes of saturated fat or total calories, is the most prudent choice. Substances Produced by Cooking Concerns have been raised about the presence of substances called heterocyclic amines in some cooked meat and poultry, including beef. Laboratory experiments have shown that heterocyclic amines can cause mutations in a cell’s genetic material and that, like many other mutagens, heterocyclic amines can cause cancer when fed to laboratory animals in very high doses (38). Heterocyclic amines are formed when components of proteins react with another substance, called creatine, when subjected to intense heating. This reaction is almost entirely limited to muscle foods (meats) because most other foods do not contain creatine. Heterocyclic amines
The Role of Beef in the American Diet are produced in greatest quantities when foods are cooked at very high temperatures, particularly if they are cooked for long periods of time. The type of cooking is important; more heterocyclic amines are produced during pan-frying, broiling, or grilling than during stewing, boiling, or poaching (39). Roasting generates heterocyclic amines, but practically all of them end up in the drippings rather than the meat (40). Although fast food meats, including hamburgers and chicken, are usually grilled or fried, the levels of heterocyclic amines in these products are very low or not even detectable (41), presumably because of the short cooking times and moderate temperatures used. Even though heterocyclic amines have been shown to be carcinogenic in animal experiments, their presence in food is not a cause for alarm. Foods contain trace amounts of numerous substances that can be shown to be carcinogenic when concentrated and fed to laboratory animals in very high doses. Most of these substances are naturally occurring food components, others are synthetic, and still others are produced by cooking. Many common foods contain these substances. For example, consider a lunch consisting of a hamburger on a bun, carrot sticks, an apple, and a cup of coffee. Or perhaps you would prefer a turkey sandwich, a lettuce and tomato salad, grapes, and tea. In either case, every item in your meal would contain animal carcinogens. * And some of these foods, along with many other foods, also contain anticarcinogenic substances. O b v i o u s l y, it would be unrealistic to attempt to remove all traces of carcinogens from the food supply. Current scientific knowledge indicates that these substances pose little or no risk when consumed in the trace amounts found in food. The kind of “zero tolerance” philosophy t h a t ’s appropriate for proven human cancer-causing agents with no health benefits, such as cigarettes, is inappropriate for foods that happen to contain tiny amounts of naturally occurring or synthetic carcinog e n s . Heterocyclic amines differ from other animal carcinogens found in small amounts in food in only one respect: because these substances are a product of cooking, exposure can be decreased by choosing cooking methods carefully. Table 5 gives some cooking suggestions based on publications of the National Cancer Institute and the beef industry. If you choose to implement these suggestions, please remember that the most important consideration when cooking meat, poultry, or seafood is * For additional examples of foods that contain carcinogens and a more complete explanation of the science pertaining to this topic, see A C S H ’s Holiday Dinner Menu, available online at http://www. a c s h . o rg/publications/booklets/menu99.html 19
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