HT 1c: Cancer
Cancer
Further evidence of the unsuitability of the human intestinal tract for digestion of flesh is the relationship, established by numerous studies, between colon cancer and meat-eating.(Michael J. Hill, M.D., "Metabolic Epidemiolgy of Dietary Factors in Large Bowel Cancer," Cancer Research, vol. 35, no. 11, part 2 (Nov., 1975), pp. 3398-3402; Bandaru S. Reddy, Ph.D. and Ernest L. Wynder, M.D., "Large-Bowel Carcinogenesis: Fecal Constituents of Population with Diverse Incidence Rates of Colon Cancer," Journal of the National Cancer Institute, vol. 50, 1973, pp. 1437 41.)
One reason for the incidence of cancer is the high-fat, low-fiber content of the meat-centered diet. This results in a slow transit time through the colon, allowing toxic wastes to do their damage. States Dr. Sharon Fleming of the Department of Nutritional Sciences at the University of California at Berkeley, "Dietary fiber appears to aid in reducing... colon and rectal cancer."(Dr. Sharon Fleming, personal correspondence, Feb. 26, 1981.) Moreover, while being digested, meat is known to generate steroid metabolites possessing carcinogenic (cancer-producing) properties.
As research continues, evidence linking meat-eating to other forms of cancer is building up at an alarming rate. The National Academy of Sciences reported in 1983 that "people may be able to prevent many common cancers by eating less fatty meats and more vegetables and grains."(Los Angeles Herald Examiner.) And in his Notes on the Causation of Cancer, Rollo Russell writes, "I have found of twenty-five nations eating flesh largely, nineteen had a high cancer rate and only one had a low rate, and that of thirty-five nations eating little or no flesh, none had a high rate."(Quoted from Cancer and Other Diseases from Meat Consumption, Blanche Leonardo, Ph.D., 1979, p. 12)
Some of the most shocking results in cancer research have come from exploration of the effects of nitrosamines. Nitrosamines are formed when secondary amines, prevalnt in beer, wine, tea, and tobacco, for example, react with chemical preservatives in meat. The Food and Drug Administration has labeled nitrosamines "one of the most formidable and versatile groups of carcinogens yet discovered, and their role... in the etiology of human cancer has caused growing apprehension among experts." Dr. William Lijinsky of Oak Ridge National Laboratory conducted experiments in which nitrosamines were fed to test animals. Within six months he found malignant tumors in one hundred percent of the animals. "The cancers," he said, "are all over the place; in the brain, lungs, pancreas, stomach, liver, adrenals, and intenstines. The animals are a bloody mess"(Statement of Dr. William Lijinsky, U.S. House of Representatives' hearing "Regulation of Food Additives and Medicated Animal Foods," March 1971, p. 132.)
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