Based on new analysis of data published in the journal Cancer Epidemiology, Biomarkers & Prevention, researchers have stated that no association exists between consuming fresh or processed red meat and an increased risk of bladder cancer.  The study was led by Paula Jakszyn from the Catalan Institute of Oncology in Spain.  Her researchers also noted that no link was found between nitrosamines and heme iron and bladder cancer risk.

“To our knowledge this is the first prospective study of heme iron intake and bladder cancer risk,” the researchers wrote.  “The strengths of this study include its large size, prospective design and inclusion of potential confounding variables.”

Jakszyn and her team began the investigation of the association between red meat consumption, dietary nitrosamines and heme iron and the risk of bladder cancer in order to iron out inconsistent results from previous epidemiological studies.  The study focused on 520,000 participants from Denmark, France, Germany, Greece, Italy, The Netherlands, Norway, Spain, Sweden, and the United Kingdom.  These patients were part of the European Prospective Investigation into Cancer Nutrition (EPIC).  The results of the study showed no overall association between intake of red meat, nitrosamines or heme iron and bladder cancer risk.

Further, the associations did not vary by sex, high vs. low risk bladder cancers, smoking status, or occupation.  When assessing red and processed meat separately, no differences were observed.

EPIC investigates the relationships between diet, nutritional status, lifestyle, and environmental factors and the incidence of cancer and other chronic diseases.

According to a new study published in the journal Cancer, the more processed red meat you consume, the more likely you are to develop bladder cancer.

The study suggests that nitrites and nitrates, preservatives commonly found in processed red meats such as sausage, ham, bacon, hot dogs and smoked turkey, can increase the risk of bladder cancer.

Scientists analyzed the diets of around 30,000 men and women between the ages of 50 and 71. Those with diets high in nitrite and nitrate from processed meats had a 30 percent increased risk for bladder cancer. However, lead researcher Dr. Amanda J. Cross of the National Cancer Institute cautioned that, while interesting, more research is needed to confirm the role of processed meat in cancer development.