The Surprising Truth: Prehistoric People Also Got Cancer, But Why the Rates Were Lower

Have you ever wondered why prehistoric people, who lived thousands of years before modern medicine and industry, would get cancer when studies suggest that red meat consumption increases cancer risk?

Recent findings, such as a fossilized foot bone found in South Africa indicating evidence of bone cancer around 1.7 million years ago, have brought to light the puzzling question of why ancient humans suffered from cancer despite what modern evidence suggests.

According to the National Cancer Institute, red meat is associated with an increased risk of colon and rectal cancer, and a growing body of evidence points to other cancers like prostate and pancreatic cancer as well. However, there is no evidence that red meat causes 'foot' cancer, and it is important to understand that these risks apply specifically to red meat, not other meats such as chicken, lamb, or turkey.

Looking at the Evidence

The discovery of cancer in ancient bones suggests that these early humans, like modern humans, experienced the same genetic predispositions and cellular mutations that can lead to cancer. However, the incidence and types of cancer may have been different due to significant differences in lifestyles and diets.

Implications of Red Meat in Modern Diets

Red meat is now a common part of modern diets, often accompanied by a host of other factors that contribute to cancer risk. For example, the way meat is processed, the additives and chemicals used in farming, and even how it is cooked can all affect its carcinogenic properties. Consider, for instance, how white sugar is bleached. Some companies use ion-exchange resins and polymer microbeads to purify sugar syrup for bleaching, which can have chemical implications beyond just sugar processing.

Why Cancer Rates Were Lower in Prehistoric Times

Several factors explain why cancer rates were lower in prehistoric times, despite the existence of cancer. Lifespans were significantly shorter—often around 30-40 years—meaning that many individuals died from other causes before reaching the age when cancer typically develops. Additionally, prehistoric diets were much more diverse and less reliant on red meat, which was often a supplement to a diet rich in plants, nuts, seeds, and wild game.

Furthermore, the lifestyles of prehistoric people were healthier in many respects. They were highly active, with a lot of physical exertion involved in hunting and gathering. This activity might have helped to maintain a strong and well-functioning immune system, reducing the overall risk of cancer-causing cellular mutations and damage.

Modern Challenges

Nowadays, with lifespans extending well beyond 80 years, environmental and lifestyle factors such as pollution, chronic stress, and poor diet contribute significantly to cancer risk. These factors, combined with the continuation of red meat consumption, have led to a surge in cancer cases, highlighting the importance of a balanced approach to diet and lifestyle.

But what can we do? A diverse diet, regular physical activity, and a moderate intake of red meat can help reduce risk. Additionally, avoiding smoking, reducing exposure to environmental toxins, and managing stress can all contribute to a healthier lifestyle.

Conclusion

In conclusion, prehistoric people did indeed get cancer, but the rates were likely much lower due to shorter lifespans, a more balanced diet, and a healthier lifestyle. Understanding these factors can help us make informed choices about our own health and wellbeing, potentially leading to lower cancer rates in the future.

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