A new study suggests that a diet from red meat reduces the risk of a type of colon cancer in…
A new study suggests that a diet from red meat reduces the risk of a type of colon cancer in women living in the United Kingdom.
University of Leeds Researchers were part of an international team who assessed whether red meat, poultry, fish or vegetarian diets are associated with risk of colon and rectal cancer.
When comparing the effects of these diets against cancer development in specific colon subsites, they found that they regularly eat red meat compared to a red meat-free diet had higher levels of colon cancer – colon cancer in the lower intestine where stools are held stored.
Leader author Dr Diego Rada Fernandez de Jauregui is included in the NEG Group in Leeds, and the Basque University of Spain. He said, “The effects of different types of red meat and dietary patterns at cancer sites are one of the biggest challenges in diet and colorectal cancer studies.”
“Our research is one of the few studies that looks at this relationship, and while further analysis in a larger study is needed, it can provide valuable information for those with family history of colorectal cancer and those who work with prevention.”
More than 2.2 million new cases of colorectal cancer, also known as colon cancer, are expected worldwide by 2030. It is the third most common diagnosis of cancer in British women. Earlier studies have suggested that the eating of very red and processed meat increases the risk of colorectal cancer and it is estimated that about 1
in 5 intestinal tracts in the UK are linked to eating these meat. However, there is limited available information on specific dietary patterns and the site of cancer in the intestine.
The study used data from the United Kingdom on Women’s Cohort Study. This cohort comprised a total of 32,147 women from England, Wales and Scotland. They were recruited and examined by the World Cancer Research Fund between 1995 and 1998 and traced an average of 17 years.
In addition to reporting their dietary habits, a total of 462 colorectal cases were documented and of the 335 colonizations, 119 cases were of distal colon cancer. The study, published today in the International Cancer Journal, examined the relationship between the four dietary patterns and colorectal cancer, and a further investigative analysis investigated the relationship between diet and colony substrates.
Coauthor Janet Cade is head of NEG and professor of nutritional epidemiology and public health at the School of Food Science and Nutrition in Leeds. She said, “Our survey not only helps to shed light on how meat consumption can affect parts of colorectum in different ways. It emphasizes the importance of reliable diet reporting from large groups of people.
” With access to the United Kingdom Women’s Cohort Study we can uncover trends in public health and analyze how diet can affect cancer prevention. Accurate dietary reports give researchers the information they need to link the two together. “
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