Processed meats may make asthma worse

Scimex: A high dietary intake of cured and processed meats, such as ham and salami, is linked to worsening asthma symptoms, reveals research published online in the journal Thorax. Four or more weekly servings seem to have the greatest impact on symptoms, the findings suggest. Cured and processed meat is rich in nitrites, which may have a role in airway inflammation—a typical feature of asthma.

Changing lifestyle could lower bowel cancer risk

Scimex: Bowel cancer rates could be considerably reduced by tackling obesity, alcohol consumption, smoking and red and processed meat consumption alongside increased physical activity, according to New Zealand researchers. Colorectal cancer accounts for almost 10 per cent of cancers worldwide, but New Zealand has one of the highest rates. The new study calculated the relative risks for several factors and found obesity and alcohol consumption were the most important modifiable lifestyle factors. In an accompanying editorial, University of Otago scientists cautioned against using this information to "victim blame" those affected by cancer. Instead, it was crucial for government to "accept the reality that riskfactors for cancer can be modified by a public health response."

Should we cut back on red and processed meat?

Scimex: Given the strong evidence that consuming processed meat raises the risk of bowel cancer, should we be cutting back on the ham sammies? University of Otago public health researchers say processed meat imposes substantial health costs of bowel cancer, as well as cardiovascular disease and type 2 diabetes for which there is some evidence of a link with red and processed meat. They suggest health agencies could encourage reduced consumption through product labels, promotional campaigns and portion limits in schools and hospitals. They also say given the high impact of agriculture on greenhouse gas emissions, including agriculture in the Emissions Trading Scheme could help reduce both consumption and emissions.

Who lives longest: meat eaters or vegetarians?

TheConversation: Our ability to live a long life is influenced by a combination of our genes and our environment. In studies that involve identical twins, scientists have estimated that no more than 30% of this influence comes from our genes, meaning that the largest group of factors that control how long a person lives is their environment. Of the many possible environmental factors, few have been as thoroughly studied or debated as our diet. Calorie restriction, for example, is one area that is being investigated. So far, studies seem to show that restricting calories can increase lifespan, at least in small creatures. But what works for mice doesn’t necessarily work for humans.

Sugar Molecule Links Red Meat Consumption and Elevated Cancer Risk in Mice

UCSD. US: Neu5Gc, a non-human sugar found in red meat, promotes inflammation and cancer progression in rodents