Meat and Alcohol Consumption: Diet and Lifestyle Choice and Cancer

The American Cancer Society estimates that at least 18% of all cancers and about 16% of cancer deaths in the United States of America (USA) are related to excess body weight, physical inactivity, alcohol consumption, and/or poor nutrition. A western diet has been strongly associated with an increased risk for colorectal cancer (CRC) compared to a diet that is rich in fiber from fruits, vegetables, whole grains, and lean proteins. The mechanisms that are discussed to explain the relationship between red meat and CRC include: Heme-iron in red meat, heterocyclic amines (HCAs), formation of N-glycolylneuraminic acid (Neu5Gc), polycyclic aromatic hydrocarbons (PAHs) formed when cooking meat and N-nitroso compounds (NOCs) and more recently the effects on the intestinal microbiota. It has also been established that alcohol consumption increases the risk to at least six different cancer types: breast, nasopharyngeal, mouth, laryngeal, esophageal, and colon. Yet, many Americans are unaware that alcohol consumption is associated with increased cancer risk. Alcohol is metabolized to acetaldehyde (AA), which increases the risk to carcinogenesis by directly and indirectly causing DNA damage. Our diet and lifestyle offer a unique opportunity to help reduce our risk by changing our behaviors and actions, which can be achieved by educating the public and encouraging proactive changes to health policies. Lastly, efforts should be made to create equitable access to healthy food and safe environments for all socioeconomic classes; this is an essential step in changing health policy and impacting population health and our environment.