Processed meat increases the risk of ovarian cancer

Posted in Latest Research ... April 21st, 2010

An Australian study, published in The American Journal of Clinical Nutrition, found that women who ate four or more servings of processed meat per week such as ham, salami, pepperoni, ham or bacon, had an 18% higher risk of developing ovarian cancer than those who ate one or less servings per week. Women who ate large amounts of poultry had only a slightly lower risk of developing the disease, while red meat consumption had no effect on risk. However, those who consumed  four or more servings of fish per week had a 24% lower risk than those who ate one or less servings per week. Therefore eating more fish and poultry, while also restricting the amount of processed meat, is likely to have the greatest effect in terms of risk reduction. However, as the overall risk of developing ovarian cancer is actually quite small, at around 1%, making these healthy dietary changes will only see the overall risk fall to 0.8%. Despite this, the dietary changes are still worth implementating, as fish and white meat consumption are associated with a lower risk of developing other forms of cancer such as bowel cancer.

Just Nutrition Viewpoint

Processed meats are often preserved with nitrites and nitrates which, once consumed, can convert in the body to nitrosamines that have been shown in animal studies to be carcinogenic. These meats, along with red meat, are also associated with an increased risk of bowel cancer which may also be linked to their high levels of arachidonic acid. This fatty acid is converted in the body to inflammatory chemicals called Series 2 prostaglandins which have been linked to inflammatory conditions such as arthritis. Fish, on the other hand, contains Omega 3 fatty acids that are converted to the anti-inflammatory Series 1 and Series 3 prostaglandins. Cancer is associated with inflammation and genetic mutation and it may be that meat and fish exert their carcinogenic or cancer-protective effects  via the relative production of these pro and anti-inflammatory prostaglandins.