Red Meat Intake Does Not Increase Risk of Colorectal Cancer?!
In general, cancer prevention or at least reducing our risk from it – one thing always comes up in common: stay away from red meat.
Thank God I don’t eat beef (and any other red meat), I am more of a fish and chicken (sometimes pork but without the fat!) gal.
While high intake of red meat has traditionally been associated with increased risk of colorectal cancer (especially in the western world), there are recent investigations disproving or rather “shaking up” this “myth”.
The Fukuoka Colorectal Cancer Study revealed the following:
- intake of beef/pork, processed meat, total fat, saturated fat or n-6 PUFA showed no clear association with the overall or subsite-specific risk of colorectal cancer.
- almost significant inverse association between n-3 PUFA and the risk of colorectal cancer.
- consumption of fish and fish products was similarly inversely related to the risk although the association was not statistically significant.
According to lead author, Dr. Yasumi Kimura from the Graduate School of Medical Sciences at Kyushu University:
“Our findings do not support the hypothesis that consumption of red meat increases colorectal cancer risk but do suggest that high intake of fish may decrease the risk, particularly of distal colon cancer.”
Hmm…interesting.
Ok, there may be no clear association between red meat intake and risk of colorectal cancer, but does that totally mean that red meat has no association with colorectal cancer at all? I don’t think so. Besides there has been too many studies already that implicates red meat to many other forms of cancer.
I’m sticking to fish. Thank God I don’t eat red meat! Didn’t I say that already?! ;-)
Source: Science Daily
Tags: colorectal-cancer, fish, red-meatRelated Stories
POSTED IN: Colon cancer
0 opinions for Red Meat Intake Does Not Increase Risk of Colorectal Cancer?!
No one has left a comment yet. You know what this means, right? You could be first!
Have an opinion? Leave a comment: