Eating less meat can mean a lower risk of cancer of different types, especially colon cancer, as revealed by a study conducted by researchers at the University of Oxford recently published in BMC Medicine.
The results of the analysis indicate that eating little meat, being a pescetarian, and being a vegetarian are associated with a lower risk of all types of cancer. The study was conducted with 472,377 UK Biobank participants who were cancer-free at enrollment and who were followed up for 11 years.
The lower the consumption of meat, the lower the risk of cancer. Vegetarians or vegans have a 14 % lower risk of suffering from the disease compared to people who eat meat more than five times a week.
Those who buy fish have % less risk of cancer compared to people who eat meat.
For those who eat meat five times or less per week, the risk of cancer is 2% less than those who eat meat more times. The reduction in risk is greater, 9%, for colorectal cancer.
The reduction in cancer risk by reducing meat consumption mainly points to colorectal cancer, according to previous evidence. More research is needed to better understand why lower meat consumption is associated with lower risk of other types of cancer.
The researchers note that the lower risk of postmenopausal breast cancer in vegetarian women can be explained by their lower body mass index.
“It is not clear whether the other differences observed for all cancers and for prostate cancer reflect some causal relationship or are due to other factors, such as residual confounding or differences in cancer detection”, concludes the research article.
Excessive consumption of meat red had been associated with an increased risk of colon cancer in previous studies.
Red meat classified as probably carcinogenic
Red meat is classified by the International Agency for Cancer Research (IARC) as probably carcinogenic to humans. you humans. Mainly associated with colorectal cancer. Red meat is the meat of mammals, such as beef, veal, pork, lamb, lamb, horse and goat.
Harvard Health publishes that a meta-analysis of 29 studies concluded that a high consumption of red meat increases the risk by 28% the risk of colon cancer.
Processed meats (bacon, cold cuts, hot dogs) as well as alcohol, are classified as carcinogenic, that is, a cause of cancer. Each serving of 50 grams of processed meat consumed per day increases the risk of colorectal cancer by 18%.
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