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Entitled Red Meat Consumption a Risk Factor in cancer? ("red meat consumption a risk factor associated with cancer? Food Navigator Europe echoes a study conducted by researchers across a broad sample whereby the Meat consumption over a long period of time could increase the risk of developing colon cancer (colorectal cancer). The complete study is published in the latest issue of the journal of the American Medical Association.
Though the consumption of meat had been associated with colorectal cancer in previous studies, the authors of the study related to the American Cancer Society, the association was not consistent in relation to the relevance of such an association and related types of meat. In the study conducted was tracked about 150,000 U.S. citizens aged
50 and 74 years to clarify the role of meat consumption and any subsequent development of colorectal cancers.
The highest rung of consumers in both 1982 and in 1992/93 were 50% higher risk of developing cancer of descending colon (distal colon cancer, a section of the colon near the rectum) associated with the consumption of processed meat ( sausages and processed meat).
Participants provided information about their meat consumption in 1982 and again in 1992/1993. Those who consumed a higher ratio between red meat in relation to poultry and fish consumption had a 53% higher risk of colorectal cancer compared with those at the lower end of consumption in both periods.
The article notes that an investigation published in December last year found that a high consumption of red meat may be a new risk factor for developing inflammatory arthritis may increase the risk in people whose lifestyle made them to be in groups at high risk ... Research also indicates that we refer to Europe when it comes to sales of beef are moving up the blow that caused the mad cow disease in the eighties.
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