ACCORDING TO THE NIH-AARP DIET AND HEALTH STUDY OF OVER 175,000 MEN, MEAT CONSUMPTION INCREASES THE RISK OF PROSTATE CANCER.

IT WAS SHOWN THAT MEN WHO CONSUMED THE MOST RED MEAT HAD AS MUCH AS 30% INCREASED RISK OF CANCER COMPARED TO THOSE WHO CONSUMED THE LEAST. PROCESSED RED MEAT WAS ASSOCIATED WITH A 10 PERCENT INCREASED PROSTATE CANCER RISK FOR EVERY ADDITIONAL 10 GRAMS. SCIENTISTS ALSO EXAMINED THE COOKING METHOD AND THE CONTENT OF HEM IRON, NITRITES AND NITRATES IN THE VARIOUS TYPES OF MEAT CONSUMED. HEM IRON CONSUMPTION (ANIMAL ORIGIN), NITRITE AND NITRATE CONSUMPTION, AND GRILLING WERE ASSOCIATED WITH SIGNIFICANTLY HIGHER RISK.

Source:

Sinha R, Park Y, Graubard BI, et al. Meat and meat-related compounds and risk of prostate cancer in a large prospective cohort study in the United States. Am J Epidemiol. Advance access published October 6, 2009. DOI: 10.1093/aje/kwp280.