Transcript: Chicken Dioxins, Viruses, or Antibiotics?
Why was there so much more lymphoma and leukemia risk among those eating just a small serving of chicken a day? The reasons are unclear. Certainly there are industrial carcinogens like dioxins that may increase risk of non-Hodgkin’s lymphoma and have been found in meat and dairy, but the study did not observe an increased risk in association with high milk consumption, and so that’s probably not it.
Secondly, poultry may contain oncogenic, or cancer-causing, viruses, especially if the meat is not cooked well. And it’s interest there are actually studies in the U.S. reporting a lower risk of lymphoma in women consuming well-done meat. You’d think it’s be the other way around because of the heterocyclic amines, the cooked meat carcinogens created when you grill chicken, but not if it’s the viruses in chicken that are responsible.
Oncogenic animal viruses have been suspected as causes of lymphoma among farmers and slaughterhouse workers, but this is just preliminary: meat consumption has not been connected with transmission of oncogenic viruses, yet.
And their third theory why poultry was so significantly associated with blood and lymph node cancers, is perhaps because chickens and turkeys are often treated with antiparasitic drugs and antibiotics to enhance growth of the animals and to treat and prevent disease, especially given the conditions many of them are now raised in. And indeed antibiotic use has sometimes been associated with the risk of lymphoma , however it it is unclear whether the association between antibiotic use and cancer risk is cause and effect and, more importantly, whether antibiotic use in food animals can affect cancer risk in human beings.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by veganmontreal.
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