New study links meat to cancer of small intestine
Eating red and processed meats have long been associated with cancer of the large intestine long time ago. Professor David Shuker, head of the Open University team, said: “These combined discoveries have allowed us to link red meat consumption to an increased risk of bowel cancer and may give us some clues about developing a screening test for very early changes related to the disease.” For the first time again, scientists have looked at whether eating red meat and other animal fats is also linked to cancers of the small intestine. This study show yet again what natural health advocates have said for years ago about eating red meat and diets high in animal fats are a good way to promote cancer and not wellness.
The new study, which was published in the Cancer Research, a journal of the American Association for Cancer Research, strongly suggests eating diets high in red meat, animails and other saturated fats is associated cancer of the small intestine as well – a kind of cancer that has been steadily increasing since the l970s. If a person gets this type of cancer, they are at increased risk of also developing a second malignancy, an often deadly colorectal cancer.
“Identifying modifiable risk factors for cancer of the small intestine is important not only because the incidence of this cancer is on the rise now adays, but it may enable us to further understand other gastrointestinal malignancies,” said, Dr. Amanda Cross. (National Cancer Institute researcher and the study’s)
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November 30 2008 02:56 am | Natural Health
November 30th, 2008 at 6:47 pm
Red and processed meat-eating is also associated with breast cancer in post-menopausal women, high meat consumption in pre-menopausal women was associated with a 12 per cent increased risk of breast cancer compared to eating none. On the other hand, low meat consumption was associated with a 32 per cent reduced risk of breast compared to eating none at all.
Though there is a difference in the risk of cancer from eating red meat that is organically reared, and that which is not – with organic meat being safer to eat. This is because the chemicals given to non-organic animals are stored in their fat, which is then eaten and absorbed by us.
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