Eating Red Meat Linked to Increased Risk for Colon Cancer
A new report from the American Institute for Cancer Research (AICR) and the World Cancer Research Fund linked consumption of red and processed meat to an increased risk for colon cancer. The report suggests that eating less of red meat, and staying away from processed meat, can lower one’s risk of developing colon cancer.
A feature on WebMD shared that joining this advice with other modifications to one’s diet and lifestyle may prevent the occurrence of as much as 45% of all cases of colon cancer each year. These changes include drinking less alcohol, eating more fibers, exercising, and keeping a healthy body weight.
Elisa Bandera, MD, PhD, associate professor of epidemiology, at the Cancer Institute of New Jersey, New Brunswick, shared: “The good news is that we have some control over our colon cancer risk.” The study also indicated that eating less than 18 ounces of red meat, such as beef, lamb, and pork, per week did not display a significant increase in the risk of colon cancer.
For people who chow down on 3.5 ounces of red meat every day (24.5 ounces a week), however, it is a different story; this group will have an increased risk for colon cancer of 17 percent, when compared against those who do not eat meat at all. People who eat 7 ounces a day (49 ounces a week), on the other hand, have a 34% increased risk for the disease.
There are several theories that show how red and processed meat increase colon cancer risk. One such theory has something to do with chemicals known as heterocyclicamines, which are produced when meat is cooked at a high temperature.
Tags: bowel cancer, colon cancer, colorectal cancer
