The consumption of red meat, in women, would promote the development of colon cancer according to the result of a British study that analyzes four types of diet.
Red meat, poultry, fish or vegetarian diet… British researchers at the University of Leeds have analyzed these types of foods to determine whether they increase the risk of colon cancer in women. According to the results, published in the International Journal for Cancer, regular consumption red meat does promote colon cancer in women.
The researchers analyzed data from the UK Women’s Cohort Study, a study project involving more than 30,000 women, to determine the link between diet and cancer in the UK. According to their results, women who regularly consume red meat have a higher rate of colon cancer, usually localized where feces are stored. “Knowing the impact of different types of red meat and food on the localization of cancer is one of the major challenges of this study,” says Dr. Diego Rada Fernandez de Jauregui, a leading researcher.
These results can help to adapt one’s diet, especially in the case of a family history.
Colon cancer is the third most diagnosed cancer in British women, but also in the United States, regardless of sex. Eating red meat and processed meat increases the risk of cancer, studies have already shown. More than 2.2 million new cases of colorectal cancer are expected worldwide in 2030, as products from the food industry become more and more processed. On the other hand, if diagnosed early, patients recover from colorectal cancer 9 times out of 10.
In 2014 — the most recent data available — 24,517 women died of colon cancer in the United States.