For over three decades, my father, Reverend George Malkmus, has been spreading the word about how the consumption of animal products is destructive to good health. However, in recent years, as cancer rates around the world continue to skyrocket, scientists have really started honing in on the relationship between diet and this rapidly growing epidemic.
Linking Red Meat Consumption with Cancer Risk Factors
One such study, titled “A Multicountry Ecological Study of Cancer Incidence Rates in 2008 with Respect to Various Risk-Modifying Factors,” was recently published in the journal Nutrients (MDPI), explored the link between environment, diet, behavior and cancer in 157 countries. It concluded that westernized diets – diets laden with meat, fish, eggs, and dairy, – are “strongly correlated with increased rates of breast, uterine, kidney, ovarian, pancreatic, prostate, testicular, thyroid, and multiple myeloma cancers” (1). One theory is that the iron found in meat could be a causative factor in the incidence of cancer, as it contributes to increased oxidative stress, increased free radical formation, and DNA damage.
Another factor, as examined in the study, is that “the risk of cancers of the colon, pancreas, endometrium, breast and prostate are related to circulating levels of insulin, (insulin-like growth factor 1).” You see, when we consume animal proteins, the body increases the production of insulin growth factor 1 (IGF-1) proteins. (Refined carbohydrates, like white flour, white rice, and sugars can also raise IGF-1 levels.) There is mounting evidence that elevated levels of IGF-1 promote the growth and spread of cancer cells, in addition to playing a contributing role in the development of diabetes. Therefore, reducing IGF-1 levels by means of dietary intervention is considered to be an effective method of cancer prevention.
Additionally, the American Institute for Cancer Research recommends, “limiting intake of red meat, avoiding processed meat and eating mostly foods of plant origin” (2). Harvard Medical School agrees, stating that “A meta-analysis of 29 studies of meat consumption and colon cancer concluded that a high consumption of red meat increases risk by 28%, and a high consumption of processed meat increases risk by 20%” (3). An analysis published in the Archives of Internal Medicine, which analyzed information from multiple studies, also found that a daily increase of just 3 ounces of red meat was associated with a 16% increased risk of cardiovascular death and a 10% greater risk of death from cancer (4). For those who consumed processed meats, the risk rose even more. Processed meats (i.e. deli meats, cured meats, hot dogs, bacon) contain nitrates, which the body converts to nitrosamines – a carcinogenic compound.
Reducing Your Risk of Cancer
In summary, the consumption of plant-based foods has been found to play an important role in the fight against cancer. Not only will a plant-based diet like the Hallelujah Diet help you maintain a healthy weight (excess body fat has been linked to the increased risk of 7 different cancers!), but the minerals, vitamins and phytochemicals found in fruits and vegetables have been proven to demonstrate anti-cancer effects! That’s why you can rest assured with our Cancer Rescue Plan, your body is getting the nutrition and protection it needs to keep cancer – as well as a long list of diseases – at bay!
Sources
(1) Nutrients | Free Full-Text | A Multicountry Ecological Study of Cancer Incidence Rates in 2008 from Nutrients Online Journal, MDPI
(2) Cancer Prevention – American Institute for Cancer Research from AICR.org
(3) Red meat and colon cancer from Harvard Health Publishing, Harvard Medical School
(4) Red Meat Linked to Cancer and Heart Disease by Nicholas Bakalar, from The New York Times
