Wednesday, 3 July 2013

Does Red Meat Enhances The Risk Of Colon Cancer?

Individuals who report taking the most red and processed meat before being medically determined as having melanoma of the intestinal system are more likely to die during the next eight years, according to a new research.

"It's another important reason to follow the recommendations to limit the intake of red and processed meat," said Marjorie McCullough, the study's lead author from the American Cancer Group in the Atlanta area.

While the new research can't validate taking red or processed meat - such as beef, hot gas and sausages - causes melanoma of the intestinal system deaths, past research has found that taking the meat is connected with an increased possibility of creating the melanoma.

There's less evidence, however, on how individuals weight-loss programs after melanoma of the intestinal system decides to effect their chances of survival.

The U.S. National Organizations of Health and fitness reviews that about 143,000 Individuals will be medically determined as having an intestinal system and rectal malignancies in 2013, and about 51,000 individuals die from them.

For the new research, McCullough and her co-workers used details from a different research on 184,000 Individuals who didn't have melanoma between 1992 and 1993, and who were regularly requested about what they ate.

After excluding  people, who had - among other things - several types of melanoma, unverified decides and losing details, the researchers had details on 2,315 men and women who were medically determined as having an intestinal system or rectal melanoma between the start of the research and June 30, 2009. Overall, 966 of them died between the start of the research and Dec 31, 2010.

The researchers found no link between how much red or processed food a person ate after their research and their possibility of deaths, but the amount of meat a personal ate before their research was connected with their possibility of dying during the research.

About 43 % of the 580 those who ate about 10 servings of  red or processed food every week at the start of the research died during the follow up period. That evaluation to about 37 % of the 576 those who ate about two meals every week.

The researchers also found that individuals who constantly ate more red or processed food before and after their colon cancer diagnosis were more likely to die from that melanoma during the research, in evaluation to those who at the least before and after research.

Dr. Jeffrey Meyerhardt, who wrote an article associated with the new research on the Book of Medical Oncology, said it's possible that the link between red and processed meals and colon cancer comes from cancer-causing ingredients found in processed meat or preservatives.
"The primary idea is a confirmation that increased intake of red or processed meat can have destructive outcomes on the development of melanoma of the intestinal system, the type of melanoma and other health outcomes of patients in the long run," Meyerhardt, a intestinal oncologist at the Dana-Farber Cancer Organization in Birkenstock birkenstock boston, said.

McCullough said about three or four servings red or processed meat every week is a good focus on for those. "We're not saying youngsters need to be vegetarians. It's really just reducing intake and making it more the omission than the idea," she said.

Dr. Elisa Bandera, affiliate speaker of epidemiology at Rutgers Cancer Organization of New Jersey in New Brunswick, said in an email to Reuters Health and fitness that keeping a proper and healthy weight, healthy eating plan and exercising likely has benefits for melanoma prevention and survival. But she informed that these are only outcomes from one research.

"We need more research examining the effect of various meals and other nutritional factors on melanoma achievements before any recommendations can be made to melanoma beneficiaries," wrote Bandera, who was not involved with the new research.

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