Nutrition and Cancer | October 12, 2017
Gnagnarella P, et al. – A meta-analysis was undertaken to determin the association of lung cancer, among never smokers, with consumption of various type of meat, fish, heterocyclic amines and polycyclic aromatic hydrocarbons. There appeared no relevant associations between high consumption of other types of meat, fish nor for heterocyclic amines and lung cancer risk. Researchers found no significant risk estimates for the increase of one serving per week of any type of meat or fish. This meta-analysis suggested that a high intake of red meat could increase the risk of lung cancer among never and non-smokers.