Processed Red Meat Linked to Bladder Cancer Risk

ROCKVILLE, Md.People who consume large amounts of processed red meats may have increased risk of developing bladder cancer, according to a new study published in the journal Cancer. The results suggested an association between compounds related to cooking and processing, including nitrites, nitrates, heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

Researchers at the National Cancer Institute (NIH) followed 300,933 individuals aged 50 to 71 for who participated in the NIH-AARP Diet and Health Study evaluate the relationship between eating processed meat and the risk of developing bladder cancer. During the 7-year follow-up, there were 854 cases of bladder cancer.

Participants filled out food-frequency questionnaires and provided information about their lifestyles, such as race/ethnicity, smoking and education. Their total dietary nitrate and nitrite intakes were measured. The researchers also determined nitrite and nitrate content for 10 processed meats representing 90% of processed meats eaten in the United States.

Nitrate and nitrite are added to processed meat for preservation as well as enhancement of color and flavor. PAHs and HCAs can form during cooking; the compounds and their metabolites are excreted through the urinary tract, which could lead to the development of cancer through contact with the cells lining the bladder or through systemic exposure, the researchers noted.

Their findings provided modest support for an increased risk of bladder cancer with total dietary nitrite and nitrate plus nitrite from processed meat. Results also suggested a positive association between red meat and PhIP and bladder carcinogenesis.