Colon cancer associated with high consumption of red meat

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Colon cancer associated with high consumption of red meat

JoAnn Guest Nov 04, 2005 16:35 PST

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http://www.newstarget.com/003405.html

 

A study of consumers of red and processed meat revealed a 50% higher

rate of colon and rectal cancer among the heaviest long-term eaters,

compared with consumers who ate the least. Consumption of poultry and

fish was associated with a 25% reduction in colon cancer risk. It is

probably prudent to eat red and processed meats sparingly. If you enjoy

this article, you may also be interested in an article entitled

'Mammograms cause breast cancer (and other cancer facts you probably

never knew).'

 

See more articles like this one at www.DiseaseWatch.info

 

Original news summary:

(http://www.reuters.co.uk/newsArticle.jhtml?type=healthNews & storyID=7296646)

 

 

Long-term high consumption of red and processed meat may increase the

risk of cancer in the colon and rectum, a new study shows.

Dr. Michael J. Thun, with the American Cancer Society in Atlanta, and

colleagues followed 148,610 adults, average age 63 years, who completed

questionnaires in 1982 and again between 1992 and 1993 regarding their

diet, exercise, medical history and other lifestyle habits.

By 2001, there were 1667 new cases of colorectal cancer, according to a

report in Wednesday's Journal of the American Medical Association.

The participants who consistently ate the most red meat and processed

meats had a 50 percent higher rate colorectal cancer than those who ate

the least red or processed meat.

Prolonged high consumption of poultry and fish was marginally associated

with about a 25 percent lower risk of colon cancer, but not rectal

cancer.

Meanwhile, in another study in the journal, European investigators

report that eating a lot of fruit and vegetables doesn't do anything to

prevent breast cancer.

Dr. Petra H. M. Peeters, at University Medical Center in Utrecht, the

Netherlands, and colleagues analyzed data on approximately 285,000 women

ages 25 to 70 from eight European countries who were followed for an

average of 5.4 years.

Even though the highest intake of total fruits and vegetables was 2- to

3-times more than the lowest level of intake, the team saw no

significant differences in breast cancer risk.

In an accompanying editorial, Dr. Walter C. Willett, at Harvard School

of Public Health in Boston, comments that, despite the negative results

for breast cancer risk, " reductions in blood pressure and

epidemiological evidence for lower risks of cardiovascular disease

provide sufficient reason to consume " fruits and vegetables in

abundance.

Regarding the association between meat consumption and colorectal

cancer, he adds, " prudence would suggest that red meat, and processed

meats in particular, should be eaten sparingly to minimize risk. "

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JoAnn Guest

mrsjo-

www.geocities.com/mrsjoguest/Diets

 

 

 

 

AIM Barleygreen

" Wisdom of the Past, Food of the Future "

 

http://www.geocities.com/mrsjoguest/Diets.html

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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