991150 Meat, Fats May Increase Lymphoma RiskNovember 15, 1999New York - Women who eat large quantities of beef, pork, or lamb may be at higher risk for non-Hodgkin's lymphoma, a cancer of the lymph system, U.S. researchers report. Eating larger quantities of trans unsaturated fat, as found in margarine and baked goods, also appears to be associated with greater risk of the cancer. Dr. Shumin Zhang and colleagues from the Harvard School of Public Health in Boston, Massachusetts, analyzed data collected over a 14-year period from over 88,000 women enrolled in the Nurses' Health Study. The women completed questionnaires about their usual eating and cooking habits every 2 years. The investigators also examined medical records for the 199 participants who were diagnosed with non-Hodgkin's lymphoma. After adjusting their analysis for age and other risk factors, Zhang and his team found that women who had a main meal of beef, pork, or lamb daily were more than twice as likely to develop NHL than those who had such meals less than once a week. Eating these meats in sandwiches or as part of a mixed dish, however, was not significantly associated with NHL. Women who consumed more trans unsaturated fat were more likely to develop NHL than those who ate little of this type of fat, the authors explain. Trans unsaturated fats are stiffer than other fats, and are found in margarine and partially hydrogenated vegetable oils, as well as in beef, pork, and lamb. They are also used for baking, which may explain why the study found that frequent consumption of pies and cakes also increases risk of NHL. “The major findings from this study are consistent with nutritional guidelines for other chronic diseases, such as colon cancer and heart disease,” noted Zhang in an interview. He added that these findings are “one more reason to eat right,” reducing red meat and trans unsaturated fats, and increasing fruits and vegetables in the daily diet.
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