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BBC NEWS

RED MEAT 'RAISES RISK OF CANCER'.

A major study has found fresh evidence of a link between red and processed meat and bowel cancer, scientists say.

The European Prospective Investigation into Cancer and Nutrition (EPIC) looked at the dietary habits of over 500,000 people across Europe over 10 years.

Those eating over two 80g portions of red meat a day were a third more likely to get bowel cancer than those eating less than one portion a week, it found.

EPIC's study is reported in the Journal of the National Cancer Institute.

BOWEL CANCER RISK

There are 17 cases per 10,000 50-year-olds a year among the group eating more than two portions of red meat a day.

There are 12 cases per 10,000 50-year-olds a year among the group eating less than one portion of red meat a week.

Since it began, 1,330 people have developed bowel cancer.

The study also found a low fibre diet increased the risk of bowel cancer.

Eating poultry had no impact but the risk for people who ate one portion or more of fish every other day was nearly a third lower than those who ate fish less than once a week.

STRONG EVIDENCE

Lead researcher Professor Sheila Bingham, of the MRC Dunn Human Nutrition Unit in Cambridge, said: "People have suspected for some time that high levels of red and processed meat increase risk of bowel cancer, but this is one of the largest studies worldwide and the first from Europe of this type to show a strong relationship."

Professor Bingham said there were several theories about why red meat should increase the risk of bowel cancer.

BOWEL CANCER

In England and Wales the lifetime risk of being diagnosed with bowel cancer is 1 in 18 for men and 1 in 20 for women. 18,500 cases in men and over 16,000 cases in women are newly diagnosed each year. If the cancer is caught at an early stage, eight out of 10 cases can be treated.

She believes the most likely explanation is that compounds called haemoglobin and myoglobin, which are found in red meat, trigger a process called nitrosation in the gut, which leads to the formation of carcinogenic compounds.

Alternatively, the problem might be caused by compounds called heterocyclic amines, carcinogenic compounds created in the cooking process.

However, these compounds are also found in poultry, which has not been linked to an increased cancer risk.

Professor Tim Key, of the charity Cancer Research UK, said: "This study strengthens evidence that bowel cancer risk can be cut by increasing fibre in the diet and reducing consumption of red and processed meat."

The researchers defined red meat was defined as beef, lamb, pork and veal.

The Meat and Livestock Commission (MLC) said people in Britain ate well below the 160g per day consumption levels that were used to class high intake in the study.

Mike Attenborough, MLC technical director, said: "Once again this points towards the need for moderation and balance in what we eat."

The study was funded by the Medical Research Council, Cancer Research UK and the International Agency for Research on Cancer.

Story from BBC NEWS: http://news.bbc.co.uk/go/pr/fr/-/2/hi/health/4088824.stm

© BBC MMV

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I taught at this fine Melbourne educational institution three weeks ago, at the onset of my recent Australia-wide teaching tour. The year 12 girls and I cooked a special 5-course degustation dinner held at the restaurant on campus for 50 special guests.

In the mail today I received a photo CD documenting the event from the high-powered but cool-headed MLC kitchen icon Felicity Fraser, who has kindly hosted me there for three years running.

Allow me to share the story with you, through the medium of blog.

Felicity and I discuss battle plans.

This was our menu:

“Vegetarian World Food”

Entree One – South Indian Platter

Cashew-studded South Indian Steamed Semolina Breads (Rawa Idli)
Spicy Hot-and-Sour Toor Dal Soup (Sambar)
Fresh Coconut Chutney

Entree Two – Middle Eastern Platter

Syrian Pomegranate Molasses, Roasted Red Capsicum & Walnut Dip (Muhammara), Smoky Lebanese Eggplant Relish (Baba Gannouj),
Moroccan Broad Bean Puree (Bissara), Creamy Corn Raita, with assorted Vegetable Crudites, Lavash, miniature Pappads, Toasted Iraqi Breads and Grilled Ciabatta.

Main Course – Mediterranean Platter

Saffron Rice
Basil-scented Ricotta, Eggplant, Kalamata & Spinach-filled Pastries (Calzone)
with Homemade Tomato Relish
Herbed Feta & Haloumi Potato Spring Rolls with Green Pea, Coriander, Lime & Smoked Almond Pesto
Ginger and Sweet Chili-infused Oven-roasted Cauliflower with Snow Peas & Cashews

Desserts

Epiphany Doughnuts in Lemon-scented Rosewater & Orange-Blossom Syrup
Crisp Wonton Stacks with Fresh Berries & Cream

The variety of colour, taste, subtle aroma and texture of the dipping selection was well received.

The desserts were a work of art.

The wonton Stacks tasted as good as they looked, notwithstanding the fact that my son looking over my shoulder as I published this photo reckoned it looked like an albino crocodile devouring it's victim. A little more time in the kitchen and less time in front of TV nature shows for him, I reckon. Although it does look a little...

Although our guests were stuffed to the neck, they still were able to access their dessert stomachs for this one.

Did you know that we all actually have two stomachs, and that one is exclusively reserved for dessert.

This is a little-known medical fact :)

The girls were an absolute pleasure to work with - very professional indeed.

After lunch I was fortunate to meet with two very special guests who dined at the event. Ian Parmenter and Elizabeth Chong (pictured, right) are both well-known Australian media personalities, consummate TV chefs and authors.

It was a great day, and grand finale to my Victorian cookery venues. I look forward to visiting MLC in the not-too-far-distant future (hint, hint, Felicity).

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