Bacon And Roast Beef Increase Bowel Cancer Risk By 20 Percent

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Bacon And Roast Beef Increase Bowel Cancer Risk By 20 Percent
Bacon And Roast Beef Increase Bowel Cancer Risk By 20 Percent

Video: Bacon And Roast Beef Increase Bowel Cancer Risk By 20 Percent

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Video: Meat linked to increase risk of bowel cancer | ITV News 2023, January
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Bacon and Roast Beef Increase Bowel Cancer Risk by 20 Percent

Moderate amounts of red and processed meat in the diet allowed by WHO guidelines increase the likelihood of developing bowel cancer, according to the largest study.

Bacon and Roast Beef Increase Bowel Cancer Risk by 20 Percent
Bacon and Roast Beef Increase Bowel Cancer Risk by 20 Percent

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Moderate amounts of red and processed meat in the diet allowed by WHO guidelines increase the likelihood of developing bowel cancer, according to the largest study.

The five-year study of Diet and Colorectal Cancer, conducted by the Universities of Auckland and Oxford and published in the International Journal of Epidemiology, covered half a million British men and women between the ages of 40 and 69 who were registered with the Biobank.

The researchers made additional adjustments to the data, because participants often either forget what they ate or do not tell the truth. Therefore, initially all participants described their diet, and then, every 3-4 months, they described in detail in the questionnaire what had been eaten in the previous 24 hours.

Scientists found that people who ate the most and least amounts of red and processed meat exaggerated their consumption or lack thereof. This resulted in a sharper increase in risk than in the studies that WHO relied on in developing the guidelines.

Consuming 76 grams of red or processed meat per day on average (WHO-approved) increases the risk of bowel cancer by 20% compared to those who consume an average of 21 grams per day. Each additional slice of ham or bacon cheese (about 25 g) increases the risk by 20%, each thick slice of roast beef or lamb cutlet (about 50 g) increases the risk by 19%.

“Meat is important as a source of iron. We would like to consider other aspects of health if we are going to change the recommendations. The main message to the public is to reinforce the official recommendation that we should not eat large amounts of red and processed meat,”said Professor Tim Key, co-author of the study and associate director of the Cancer Epidemiology Department at Oxford University.

On the other hand, the researchers note, they increase the risk of bowel cancer and significant alcohol intake - up to 24% between the extreme positions (highest / lowest consumption). Alcohol provides no nutritional benefits and is not worth consuming.

The study's findings also cast doubt on the recent focus on nitrite as a major culprit in bowel cancer, as the authors found very small differences between red and processed meat. Therefore, reducing or removing nitrite from meat products will only have a small effect on cancer risk. The meat in the diet should simply be reduced by increasing the fiber-rich foods.

“The official guidelines for red and processed meat are general health guidelines, and this study reminds you that the more you can cut, the more you can lower your chances of developing bowel cancer,” said Dr. Julie Sharp, head of Office of Health Information at the UK Institute for Cancer Research.

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