Another Study Links Red Meat to Colorectal Cancer
Two or more servings of red or processed meat a week can increase your risk for colorectal cancer, according to a study that will be presented Tuesday at the National Cancer Research Institute Cancer Conference in Liverpool, UK. Researchers examined dietary data from the UK Biobank, encompassing 500,000 men and women, for red meat consumption and bowel cancer incidence rates. Participants who ate red meat four or more times per week had a 42 percent increased risk for colorectal cancer, compared with those who ate it less than once per week. Those who consumed processed meat two or more times per week increased their risk for colorectal cancer by 18 percent, compared with those who consumed none.
Bradbury K, Key T. The association of red and processed meat, and dietary fibre with colorectal cancer in UK Biobank. Poster presented at: National Cancer Research Institute Cancer Conference; November 3, 2015: Liverpool, UK. http://abstracts.ncri.org.uk/abstract/the-association-of-red-and-processed-meat-and-dietary-fibre-with-colorectal-cancer-in-uk-biobank/. Accessed November 2, 2015.
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