Treated meat ups childhood leukaemia risk

Vegetables Help Nullify Affect

New York: Children who regularly eat cured meats like bacon and hot dogs may have a heightened risk of leukemia, while vegetables and soy products may help protect against cancer, a new study suggests.
    Researchers found that among 515 Taiwanese children and teenagers with and without acute leukaemia, those who ate cured meats and fish more than once a week had a 74% higher risk of leukaemia than those who rarely ate these foods.
    On the other hand, kids who often ate vegetables and soy products, like tofu, had about half the leukaemia risk of their peers who shunned vegetables and soy. The findings, reported in the online journal BMC Cancer, point to an association between these foods and leukaemia risk — but do not prove cause-and-effect.
    Long-term human studies, as well as animal studies, are still needed to see what role, if any, dietary factors have in leukaemia development, explained David Christiani of the Harvard School of Public Health in Boston, one of the researchers of the group. However, Christiani said, based on this and previous studies, he and his colleagues recommend that children not eat high amounts of cured meats and fish.
    During the curing process, foods are preserved and flavoured by the addition of salt, sugar and chemicals called nitrites; the foods are often smoked as well. Nitrites are precursors to compounds known as nitrosamines, which are potentially cancer-promoting.
    In contrast, vegetables and soy contain antioxidants that may help neutralize those same compounds. Christiani and his colleagues found that among children who regularly ate cured meats and fish, those who also ate vegetables or soy products had a substantially lower leukaemia risk. Cured meats included foods like bacon, ham and hot dogs, as well as Chinese staples like dried salted duck, salted fish and Chinese-style sausage. REUTERS