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Old 12-12-2007, 05:06 AM
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Default Red meat &/or Processed Meat vs Cancer



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There were 53,396 new cases of cancer during an average of nearly seven years of follow up. People who ate the most red meat (those in the top 20 per cent of consumption) were at significantly greater risk of developing cancer of the oesophagus (cancer of the gullet), bowel, liver or lung compared with people who ate the least. There was also a trend towards an increased risk of laryngeal cancer with higher red meat consumption, but this difference was not statistically significant.

Men, but not women, who ate the most red meat were at increased risk of pancreatic cancer. Higher red meat consumption was associated with a reduced risk of endometrial cancer (cancer of the lining of the womb). There was no association between red meat consumption and the rates of stomach, bladder, breast, ovarian, or prostate cancers, or leukaemia, lymphoma or melanoma.

A decrease in the consumption of red and processed meat could reduce the incidence of cancer at multiple sites. Amanda Cross, lead author.

People who ate the greatest amount of processed meat were at significantly greater risk of developing cancer of the bowel or lung. Men who ate the highest amounts of processed meat were at increased risk of pancreatic cancer, but not women. There was also a trend towards an increased risk of bladder cancer and myeloma with higher processed meat consumption, but these differences were small and not statistically significant. Higher processed meat consumption was associated with a reduced risk of leukaemia and melanoma. There was no association between processed meat consumption and the rates of stomach, liver, laryngeal, breast, ovarian, or prostate cancers, or lymphoma. These results were not altered by adjusting for smoking.

What interpretations did the researchers draw from these results? Researchers concluded that consumption of red or processed meats is associated with an increased risk of lung and bowel cancer. Consumption of red meat was also associated with an increased risk of oesophageal and liver cancer. They suggest, A decrease in the consumption of red and processed meat could reduce the incidence of cancer at multiple sites. http://www.nhs.uk/News/2007/December...dmeatrisk.aspx
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