This study was published in the International Journal of Cancer 1999 Jul 2;82(1):33-7
Study title and authors:
Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay.
De Stefani E, Deneo-Pellegrini H, Boffetta P, Mendilaharsu M.
Registro Nacional de Cancer, Montevideo, Uruguay.
This study can be accessed at: http://www.ncbi.nlm.nih.gov/pubmed/10360817
The study examined the relationship between meat and fat and squamous cell cancer of the esophagus (cancer that begins in flat cells lining the esophagus). The study included 82 cases with esophageal cancer and 248 controls.
The study found:
(a) Those who ate the most beef had a 56% decreased risk of esophageal cancer compared to those who ate the least beef.
(b) Those who ate the most saturated fat had a 73% decreased risk of esophageal cancer compared to those who ate the least saturated fat.
(c) Those who ate the most polyunsaturated fat (margarines etc.) had a 219% increased risk of esophageal cancer compared to those who ate the least polyunsaturated fat.
The results from the study show that beef and saturated fat decrease the risk of esophageal cancer.
Links to other studies:
Every 15 gram per day increase in beef consumption leads to a 4% reduction in colon cancer
Red meat and dietary cholesterol offer protection from pancreatic cancer
Women who eat high quantities of meat have less incidence of breast cancer