Eating red meat cuts colon cancer by 10% in men

This study was published in Cancer Epidemiology Biomarkers and Prevention 1999 Jan;8(1):15-24.

Study title and authors:

Meat consumption, genetic susceptibility, and colon cancer risk: a United States multicenter case-control study.

Kampman E, Slattery ML, Bigler J, Leppert M, Samowitz W, Caan BJ, Potter JD.

Source

Fred Hutchinson Cancer Research Center, Cancer Prevention Research Program, Seattle, Washington 98109-1024, USA.

This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/9950235

The association between meat consumption and colon cancer risk was compared between 1,542 men and women aged 30 - 79 who had colon cancer and 1,860 people who did not have cancer.  

The study revealed:

• Red meat consumption was unrelated to colon cancer risk in women.
• Men who ate the most red meat had a 10% decreased risk of colon cancer.