Red Meat Leads to Distal Colon Cancer among Women

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Researchers reveal that regular consumption of red meat could lead to colon cancer for women, according to a new study published on April 3, 2018.

Researchers from the University of Leeds in the U.K. assessed association between risk of colon cancer and red meat, poultry, fish or vegetarian diets. They studies the effects on the colon by various diets are found that people who regularly eat red meat were associated with higher rates of distal colon cancer as compared to those following a red meat-free diet. Distal colon is found on the descending section of the colon, where feces are stored.

“The impact of different types of red meat and dietary patterns on cancer locations is one of the biggest challenges in the study of diet and colorectal cancer. Our research is one of the few studies looking at this relationship and while further analysis in a larger study is needed, it could provide valuable information for those with a family history of colorectal cancer and those working on prevention,” said Jauregui, lead author of the study.

Studies conducted in the past show that eating excessive amounts of red and processed meat increases the risk of colorectal cancer and it is estimated that around 1 in 5 bowel cancers in the U.K. are linked to eating these meats.

The new study made use of an extensive data from the U.K. Women’s Cohort Study, including 32,147 women from England, Wales, and Scotland. The researchers collected data of 462 colorectal cases and of 335 colon cancers, with 119 cases of distal colon cancer. The team explored the link between the four dietary patterns and colorectal cancer, further examining the correlation between diet and colon subsites.

“Our study not only helps shed light on how meat consumption may affect the sections of the colorectum differently, it emphasizes the importance of reliable dietary reporting from large groups of people,” said Janet Cade, an author of the study.

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