"Moderate" consumption of red meat linked to the risk of cancer of the bowl

The study, published in the International Journal of Epidemiology, Show that people who consume about 76 g of red and processed meat a day – which roughly corresponds to the recommendations of the UK Department of Health – still have 20% more developing colon cancers than those who consumed it 21 g per day.

The researchers badyzed data from the British Biobank in a prospective cohort study of half a million men and women aged 40 to 69 recruited from across the country. United Kingdom between 2006 and 2010. During this period, 2,609 participants developed a bowel cancer.

They found that this risk increased by 20% with 25 g of processed meat, which is equivalent to a slice of bacon or a slice of ham, which people ate daily. The risk of bowel cancer increases by 19% with 50 g of red meat, which corresponds to a thick slice of roast beef or a lamb chop.

The study was funded in part by Cancer Research UK, alongside the UK Medical Research Council and others. It has been co-authored by Professor Tim Kelly, Food and Cancer Expert at Cancer Research UK.

Professor Kelly, who is also Deputy Director of the Oxford University Cancer Epidemiology Unit, also revealed that people who consume red meat four or more times per week are at greater risk of developing cancer of the bowl.

"Our results strongly suggest that people who consume red meat and meat processed four or more times a week are at a higher risk of developing bowel cancer than those who consume red meat and meat. processed meat less than twice a week,He noted.

The study builds on previous research linking red meat to bowel cancer and, suggested Professor Kelly, helps to better understand the cause-and-effect relationship. "There is substantial evidence that red and processed meat is linked to intestinal cancer, and the World Health Organization clbadifies processed meat as a carcinogen and red meat as probably carcinogenic – but most previous research was done on people in the 1990s or earlier, and diets have changed considerably since then. so, our study therefore gives a more current insight that is relevant to meat consumption today. "A flawless stay