The Baytown Sun (Baytown, Tex.), Vol. 81, No. 223, Ed. 1 Sunday, July 6, 2003 Page: 29 of 87
This newspaper is part of the collection entitled: The Baytown Sun and was provided to The Portal to Texas History by the Sterling Municipal Library.
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EatSmart
BY JEAN CARPER
High-protein hazards
Meaty diets double your cancer risk, but there are safer substitutions.
i !■ ANY PEOPLE LOVE the Atkins Diet be-
■■ Mm cause they can eat bacon, steaks and ham-
■ I burgers without guilt But I think they
■ W I should be worried about cancer.
“Eating substantial amounts of red meat [beef
pork, veal] may increase the risk of colorectal, pan-
creatic, breast, prostate and renal cancer,” the
National Cancer Institute recently declared. The
amount of red meat found to incite cancer may be ex-
tremely small: only half an ounce a day — just a big
bite — according to one study. Eating red meat, espe-
cially fried or grilled, can double your odds of cancer.
Here’s the latest science:
• People who ate the most red meat (average 3
ounces daily), especially well-done or fried, had twice
the risk of colon cancer compared with those who ate
less thafi half an ounce daily, says a new study by the
National Institute of Environmental Health Sciences.
• Breast cancer risk doubled in postmenopausal
women who ate 3 ounces or more of red meat a day
compared with women who consumed 1 ounce or less
daily, says a new study at the Portland (Ore.) VA
Medical Center.
• Vanderbilt University investigators found that
Asian Fish Whti Vegetables
4 cups shredded savoy cabbage
1 medium red pepper,cut in slivers
6 sliced scallions, with green
2 4-ounce filets of mahi mahi or flounder
Sauce:
2 large garlic doves, crushed
'A cup dry-roasted unsalted peanuts,
crushed in blender r—
2 Tbs.grated fresh ginger
Vi cup water
1 tsp. cornstarch
3 Tbs. reduced-sodium soy sauce
1 tsp. sesame oil
1 Tb. rice vinegar
1 Tb.mirin (sake vinegar)
Garnish:
Par tarring
hrith—titeak
in calories,
28g protein,
23g carbo-
hydrates,
42gfct(0.7g
saturated), 8g
fiber, lUSOmg
sodium.
V. cup chopped dlantro (or parsley)
1 lime
Spread vegetables over bottom of shallow
microwave-safe dish.Top with fish. In a small
bowl, combine sauce ingredients; pour over all.
Cover tightly with microwave plastic wrap
and microwave on high 8-IOminutes.
Vegetables will be crisp-tender.
Place each filet on a plate; spoon vegetables
and sauce around fish. Garnish with cilantro and
a squeeze of lime juice. Serve with brown rice.
women who ate the most deep-fried, well-done meat
had nearly twice the odds of developing breast cancer
as those who ate the least
• The odds of pancreatic cancer doubled in people
who ate the most grilled or barbecued red meat (be-
tween 3 and 21 ounces a week) compared with non-red
meat eaters, finds a recent University of Minnesota
study. Eating broiled red meat did not increase the risk.
7 ways to sidestep cancer and pack m protein
• Eat fish or poultry, not red meat Fish is safest tests
show, and may discourage breast cancer. Women who
ate fish three or more times weekly had a 30% lower
breast cancer risk than women who ate fish once a
week, says the VA study. In another study, eating
chicken baked, broiled or barbecued did not raise colon
cancer risk. Pan-frying chicken boosted odds 50%.
• Cook meat slowly with lower heat This means stew,
bake or microwave. At high heats, proteins in meat
(and to a lesser extent in poultry and fish) form hetero-
cyclic amines (HCAs), which are potent carcinogens.
Reduced heat creates fewer HCAs. And broiling pro-
duces fewer carcinogens than grilling.
• Go for rare or medium rare. The longer meat is
cooked at high temperatures, the more carcinogens it
has. Consistently eating hamburger, beef steak and
bacon very well done, instead of rare or medium,
boosted women’s breast cancer risk nearly five times
in a University of Minnesota study.
• Eat turkey or soy burgers, not hamburgers. Ground
beef must be cooked well done to kill infectious agents,
such as e-coli. If you mix antioxidants, such as tex-
tured soy protein, mashed blueberries or cherries,
tea, garlic or onions, into beefburgers before cooking,
you can cut formation of carcinogens by 60% to 90%.
• First microwave, then grill. Pre-cooking in the
microwave reduces carcinogens produced by grilling.
• Use watery sauces, such as teriyaki. Research shows
thick tomato barbecue sauce may foster carcinogens.
• Avoid nitrite-cured meats. Most cured cold cuts,
hot dogs, bacon and ham also contain nitrites that can
spur formation of carcinogenic nitrosamines. The late
Dr. Robert Atkins himself suggested buying nitrite-
free bacon at health-food stores. E3
Contributing Editor JEAN CARPER,
an authority on nutrition, can be contacted
at JeanCarper.com. Scientific sources for this
article are at usaweekend.com.
$ USA
WEEKEND
THE MAGAZINE
THAT MAKES A
DIFFERENCE
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o Copyright 2003 usa weekend, a division of Gannett Satellite Information Network Inc
Printed in the USA Since 1953, your Family Weekly
Contributing Editors:
Pam Anderson, Ken Bums, Jean Carper,
Jean Sherman Chatzky, Stephen Covey,
Steve Dale, Kenneth C. Davis,
Dennie Hughes, Wally Lamb, Usa Ling,
Jim Louderback, Lou Manfredini,
Stephanie Mansfield, Dr.Tedd Mitchell,
Stephanie Oakes, Drew Pinsky,
Cokie Roberts, Steve Roberts,
Tavis Smiley,Terry Stickeis
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4 USA WEEKEND • July 4-6,2003
Health Briefs
■ Colorectal cancer: Testing
u works dramatically well
This year, colorectal cancer will strike
147,500 Americans and kill 57,100,
making it our No. 3 cause of cancer
death. Ttesting can reduce those num-
bers. People screened with a test called
flexible sigmoidoscopy are four times
less likely to develop colorectal cancer
than people who never get tested,
reports a new study from the FVed
Hutchinson Cancer Research Center
in Seattle. This study suggests that,
because it takes 15 years for precan-
cerous polyps to become cancel; average-
risk people could safely have this test
performed once every 10 years, not
every five as is now recommended.
If you are high-risk, skip the sigmoid-
oscopy and go directly to a more defini-
tive test: a colonoscopy. You are high
risk if you are over 50 and have some of
these factors: You’ve had polyps, ulcera-
tive colitis or Crohn’s disease; you or a
close relative have had colorectal can-
cer; or you’re a woman who has had
breast, ovarian or uterine cancer.
■ Breast cancer: Everyday
■ painkillers are preventive
Aspirin and ibuprofen curb breast can-
cer, says a study to be reported at the
Jjk American Association for Can-
cer Research’s conference this
w month. Women who used non-
§i\ steroidal anti-inflammatory
JmML drugs (NSAIDs) regularly,
taking two or more full-
^M Mk strength tablets a week
for five to nine years, cut their risk of
breast cancer by 21%. Ibuprofen
worked even better, with a 49% drop.
Low-dose aspirin (under 100 milli-
grams) and acetaminophen have few or
no anti-inflammatory properties, so
they had no effect
Other studies have shown aspirin
and other NSAIDs offer “a lot of prom-
ise” as protection against heart disease
and colon, prostate and lung cancers,
says Ohio State University epidemi-
ologist Randall Harris, MD., PhD., lead
author of the Study. *3 —Peggy Noonan
USA WEEKEND • July 4-6,2003 5
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Cash, Wanda Garner. The Baytown Sun (Baytown, Tex.), Vol. 81, No. 223, Ed. 1 Sunday, July 6, 2003, newspaper, July 6, 2003; Baytown, Texas. (https://texashistory.unt.edu/ark:/67531/metapth1051924/m1/29/?q=%22%22~1: accessed July 17, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; crediting Sterling Municipal Library.