Since new studies or reports on the dangers of "red meat" (or cured meat) offer an alternative to the "saturated fat is bad" mantra, I decided to create this thread in order to cite the most recent publications:

 

"Our study of screening-detected colorectal adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal adenoma."

Source: Cancer Res. 2005 Sep 1;65(17):8034-41. Meat, meat cooking methods and preservation, and risk for colorectal adenoma. Sinha R, Peters U, Cross AJ, Kulldorff M, Weissfeld JL, Pinsky PF, Rothman N, Hayes RB.

"These data suggest that mutagens such as HCA that form when meat is cooked may be culpable substances in rectal cancer risk, not red meat itself."

Source: J Nutr. 2004 Apr;134(4):776-84. Meat consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. Murtaugh MA, Ma KN, Sweeney C, Caan BJ, Slattery ML.

"Red and processed meat intakes were associated with an increased risk of pancreatic cancer. Fat and saturated fat are not likely to contribute to the underlying carcinogenic mechanism because the findings for fat from meat and dairy products differed. Carcinogenic substances related to meat preparation methods might be responsible for the positive association."

Source: J Natl Cancer Inst. 2005 Oct 5;97(19):1458-65. Meat and fat intake as risk factors for pancreatic cancer: the multiethnic cohort study. Nothlings U, Wilkens LR, Murphy SP, Hankin JH, Henderson BE, Kolonel LN.

What these studies don't mention is the role played by dietary PUFAs in this situation, for example:

"Dietary heterocyclic aromatic amines (HCA) and polyunsaturated fatty acids (PUFA) are both believed to play a role in colon carcinogenesis... These results show that COX, and COX-2 in particular, can play a substantial role in HCA activation, especially in extrahepatic tissues like the colon. Furthermore, the obvious interactions between PUFA and HCA in COX-2 expressing cancer cells may be important in modulating colorectal cancer risk."

Source: Mol Carcinog. 2004 Jul;40(3):180-8.

Title: "Effects of polyunsaturated fatty acids on prostaglandin synthesis and cyclooxygenase-mediated DNA adduct formation by heterocyclic aromatic amines in human adenocarcinoma colon cells."

Moonen HJ, Dommels YE, van Zwam M, van Herwijnen MH, Kleinjans JC, Alink GM, de Kok TM.

Source: http://www.tribune.com.ng/22032007/hlt2.html

QUOTE:  Eating red meat increases a woman’s chance of developing breast cancer, according to new research from the University of Leeds.  The findings are most striking for post-menopausal women �?those with the highest intake of red meat, the equivalent to one portion a day (more than 57 grams) - run a 56 per cent greater risk of breast cancer than those who eat none.  Women who eat the most processed meat, such as bacon, sausages, ham or pies, run a 64 per cent greater risk of breast cancer than those who eat none.  Researchers at the University’s Centre for Epidemiology and Biostatistics have been tracking the eating habits and health of more than 35,000 women for the past seven years, and their latest findings are published in the British Journal of Cancer... UNQUOTE.

Source:  http://www.sciencedaily.com/releases/2007/04/070407174018.htm

QUOTE:  Frequent consumption of cured meats results in lower lung function test scores and increases the odds of developing chronic obstructive pulmonary disease (COPD), according to a large cross-sectional survey of adults in the U.S...  "Cured meats, such as bacon, sausage, luncheon meats and cured hams, are high in nitrites, which are added to meat products as a preservative, an anti-microbial agent, and a color fixative," said Dr. Jiang. "Nitrates generate reactive nitrogen species that may cause damage to the lungs, producing structural changes resembling emphysema."  UNQUOTE.

SOURCE:  http://www.sciencedaily.com/releases/2007/04/070416074209.htm

Why is "saturated fat" found to be unhealthy in many studies?  Because the researchers usually use lard, which they consider a "saturated fat," even though it is only about 40% saturated fatty acids now.  Another factor is socio-economic, that is, those who lead the unhealthiest lives for a number of reasons (some not related to diet at all) tend to eat more saturated fatty acids, and thus a "correlation" can be determined, and I use this as a great example of why one needs to be so careful when talking about "links," "correlations," and "associations."  If the correlation is consistent with molecular-level evidence, then so be it, but to suggest that molecular-level evidence be ignored because correlations contradict it represents a gross misunderstanding of science.