Red meat increases the risk of colon cancer in women

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Red meat increases the risk of colon cancer in women
Red meat increases the risk of colon cancer in women
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A 17-year study of thousands of UK women found that eating one type of meat increased the risk of colon cancer

32 147 participants in the study were selected within 1995-1998, and their he alth status was monitored for about 17 years. Data from women from Scotland, Wales and England were used, and their average age at the start of the study was 52.

Experts have analyzed whether beef increases the risk of colon cancer compared to chicken, fish and a vegetarian diet.

Research results indicate that regular consumption of red meat increases the risk of cancer of the descending colon and sigmoid colon. Cancer formations were found in the descending colon.

462 cases of colon cancer were registered. 65 percent of the participants consumed red meat, 3 percent - chicken, 13 percent - fish, and 19 percent were subjected to a vegetarian diet.

Those who consumed chicken, fish or followed a vegetarian diet were younger, had a lower body mass index and were more physically active compared to those who consumed red meat.

For vegetarians, the reduction in risk was greatest compared to red meat consumers.

Adding milk and whole grains to the diet may help reduce the risk of colon cancer.

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