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Research from the University of Auckland has shown that eating red and processed meat, even within the guidelines recommended, can increase the risk of bowel cancer.
New research has shown that every bottle of beer you drink and eat steak could increase your risk of bowel cancer.
A researcher at the University of Auckland found that people who consumed red meat, even within the limits of daily recommendations, had a 20% greater risk of developing bowel cancer than those who consumed it. third more.
They also linked alcohol – beer and wine – to an increased risk of bowel cancer.
PROVIDED
New Zealand has one of the highest intestinal cancer rates in the world, but some of these cancers could be prevented by altering our diet, said Dr. Kathryn Bradbury of the United States. University of Auckland.
New Zealand ranks among the top 10 meat-consuming countries in OECD countries. It also has one of the highest bowel cancer rates in the world.
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The research, published in the International Journal of Epidemiology on Wednesday, was written by Dr. Kathryn Bradbury, Principal Investigator at the University of Auckland.
Bradbury, accompanied by Professor Tim Key of Oxford University and Dr. Neil Murphy of the International Agency for Research on Cancer, studied the diet of half a million Britons aged 40 and over. at 69, aged 40 to 69 years.
During this period, 2609 developed bowel cancer (colorectal).
The researchers drew inspiration from the British Biobank study, in which participants took various measurements and samples, and completed a questionnaire with a section on diet.
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Research has shown that the risk increases by 19% with 25 g of processed meat consumed per day, about the size of a bacon leaven.
They then linked this dietary information to cancer registries and deaths.
People who ate an average of about 76 g of red meat and processed meat a day – a little more than New Zealand's recommended 71 g limit – were 20 percent more likely to develop cancer. Gut than those who consumed it only about 21 g day.
The risk increased by 19% with 25 g of processed meat, which is roughly equivalent to one slice of bacon or slice of ham eaten per day, and 18% with 50 g of red meat eaten – a thick slice of roast or a lamb chop – research has shown.
Each bottle of beer or small glass of wine also increased the risk of cancer of the intestine by 8%.
The researchers also found that the risk of bowel cancer was 14% lower in people whose fiber intake from cereals for bread and breakfast were the highest in fiber.
No links have been found between bowel cancer and fish, poultry, cheese, fruits, vegetables and tea or coffee.
In New Zealand, meal and activity guidelines indicate that people should consume less than 500 g of cooked red meat a week.
Although he used data from the UK, the results were relevant for New Zealand, as his country had "similar overall diets" and similarly high rates of colon cancer, Bradbury said.
There were 1268 deaths from intestinal cancer in 2016, making it the second leading cause of cancer deaths in New Zealand.
"This study shows that we could prevent some of these cancers by altering our diet," Bradbury said.
Red and processed meats pose a risk for a number of reasons: red meat is rich in iron, which can damage the lining of the intestines; cooking meat at high temperature or open flame can cause carcinogens; and the nitrates present in processed meats can form carcinogenic compounds in the intestine, she said.
But people do not need to completely cut red and processed meat, she added, adding, "You can try lunches without meat, or days, and exchange red meat for chicken , fish or legumes. "
"Think less beer and bacon, more bran and brown bread," she said.
Bradbury's work was funded by a Girdlers grant from the Council for Health Research.
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