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Research Article

A Prospective Study of Red and Processed Meat Intake in Relation to Cancer Risk

  • Amanda J Cross mail,

    To whom correspondence should be addressed. E-mail: crossa@mail.nih.gov

    Affiliation: Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland, United States of America

    X
  • Michael F Leitzmann,

    Affiliation: Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland, United States of America

    X
  • Mitchell H Gail,

    Affiliation: Biostatistics Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland, United States of America

    X
  • Albert R Hollenbeck,

    Affiliation: AARP, Washington DC, United States of America

    X
  • Arthur Schatzkin,

    Affiliation: Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland, United States of America

    X
  • Rashmi Sinha

    Affiliation: Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland, United States of America

    X
  • Published: December 11, 2007
  • DOI: 10.1371/journal.pmed.0040325

Reader Comments (10)

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Study with KOSHER Meats?

Posted by plosmedicine on 31 Mar 2009 at 00:17 GMT

Author: Jacob Russo
Position: President
Institution: Imaging101, Inc.
E-mail: jacob@imaging101.com
Submitted Date: December 11, 2007
Published Date: December 12, 2007
This comment was originally posted as a “Reader Response” on the publication date indicated above. All Reader Responses are now available as comments.

It would be very interesting if you would perform the same exact analysis but based on people that eat "KOSHER" meats only.

Considering that the process of obtaining such "Kosher" meats is very different. From the way in which animals are raised, to the way the animals are slaughtered, to the draining of blood, the analysis of key organs for disease, to the selection of choice parts of the animal and the salting prior to preparation.

The entire process seems to be bent on preventing and precluding damaging and dangerous chemical interactions... such as excluding animals with lung disease, tumors, etc.

I would be very interested in receiving information on this type of study.

Sincerely,
Jacob

No competing interests declared.