Originally published July 10 2005
Red meat linked to cancer risk
by Mike Adams, the Health Ranger, NaturalNews Editor
A major study has found fresh evidence linking eating red and processed meat and bowel cancer. People who eat more than 160 grams of red or processed meat a day are 35 percent more likely to develop bowel cancer than those who eat less than 20 grams a day.
A major study has found fresh evidence linking eating red and processed meat and bowel cancer, People who eat more than 160 grams of red or processed meat a day are 35 percent more likely to develop bowel cancer than those who eat less than 20 grams a day, according to one of the biggest nutrition investigations ever carried out.
The latest research, published Wednesday in the Journal of the National Cancer Institute, used data from a study of the diets of more than half a million people across Europe.
Colorectal cancer is the most common cancer after lung cancer in men and after breast cancer in women.
The researchers looked at almost half a million Western Europeans over five years to examine the link between intakes of red and processed meat, poultry and fish and colorectal cancer risk.
The findings, published in the Journal of the National Cancer Institute, also showed that eating fibre in the form of fruit, vegetables and whole grains lessened the cancer threat, even for those who eat a lot of meat.
Study participants from ten European countries have been questioned about their dietary habits and lifestyles since 1992 in a study named "EPIC".
These data are studied in relation to the incidence of new cancer cases among participants.
EPIC study centers in Germany are: the German Cancer Research Center, Heidelberg, and the German Institute of Human Nutrition.
The study also took other factors into account such as smoking, excess alcohol consumption, lack of physical activity and obesity.
In 2002, more than 1 million cases of colorectal cancer were diagnosed around the world, and more than half a million people died from the disease.
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