This study was published in Cancer Research 1994 Feb 1;54(3):718-23
Study title and authors:
A prospective cohort study on the relation between meat consumption and the risk of colon cancer.
Goldbohm RA, van den Brandt PA, van 't Veer P, Brants HA, Dorant E, Sturmans F, Hermus RJ.
Department of Nutrition, TNO-Toxicology and Nutrition Institute, Zeist, The Netherlands.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/8306333
The study investigated the association of the consumption of meat and the intake of fat with risk of colon cancer. The study included 120,852 men and women, aged 55-69 and lasted 3.3 years.
The study found:
(a) Fat consumption had no bearing on colon cancer rates.
(b) Those who ate the most fresh meat had a 16% reduction in colon cancer.
(c) For every 15 gram per day increase in beef consumption there was a 4% reduction in colon cancer.
(d) For every 15 gram per day increase in liver consumption there was a 85% reduction in colon cancer.
This study shows that red meat protects against colon cancer.