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SWT
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Red Meat Consumption Linked To Colon Cancer Risk
January 11, 2005
Two new published studies examining diet and cancer have linked high
red meat consumption to an increased colorectal cancer risk, while
also casting some doubt on the claim that eating fruits and vegetables
can help prevent the development of breast cancer.
One study found that consuming large amounts of red meat or processed
meat raised the risk of developing colon cancer by as much as 50
percent. The study included close to 149,000 adults aged 50 to 74.
Study participants completed questionnaires about their eating habits.
The researchers found that those who ate the most red meat were
between 30 and 40 percent more likely to develop colon cancer compared
with those who consumed the least. The team also found a 50 percent
increased risk of colon cancer among those who ate the most processed
meats.
"High" red meat consumption was defined for men as 3 or more ounces
per day. For women, the researchers said "high" consumption was
defined as 2 or more ounces per day.
On the good side, the researchers report eating fish and chicken can
decrease the risk of developing colon cancer.
The study, led by the American Cancer Society, appears in Journal of
the American Medical Association.
The fruit and vegetable study, also published in the same journal
included more than 285,000 European woman. It found that fruit and
vegetable consumption did not protect against developing breast
cancer.
The findings surprised many health professionals as several previous
studies have linked fruit and vegetable consumption with a decreased
risk of developing breast cancer.
January 11, 2005
Two new published studies examining diet and cancer have linked high
red meat consumption to an increased colorectal cancer risk, while
also casting some doubt on the claim that eating fruits and vegetables
can help prevent the development of breast cancer.
One study found that consuming large amounts of red meat or processed
meat raised the risk of developing colon cancer by as much as 50
percent. The study included close to 149,000 adults aged 50 to 74.
Study participants completed questionnaires about their eating habits.
The researchers found that those who ate the most red meat were
between 30 and 40 percent more likely to develop colon cancer compared
with those who consumed the least. The team also found a 50 percent
increased risk of colon cancer among those who ate the most processed
meats.
"High" red meat consumption was defined for men as 3 or more ounces
per day. For women, the researchers said "high" consumption was
defined as 2 or more ounces per day.
On the good side, the researchers report eating fish and chicken can
decrease the risk of developing colon cancer.
The study, led by the American Cancer Society, appears in Journal of
the American Medical Association.
The fruit and vegetable study, also published in the same journal
included more than 285,000 European woman. It found that fruit and
vegetable consumption did not protect against developing breast
cancer.
The findings surprised many health professionals as several previous
studies have linked fruit and vegetable consumption with a decreased
risk of developing breast cancer.