Processed and red meat linked to increases colorectal cancer

Eating 4 or fewer servings of red and processed meat a week appears to reduce the risk of further complications and relapses occurring in people with diagnosed colorectal cancer.

Investigators from the American Cancer Society (ACS) found that survivors with consistently high intakes (about 4 servings/week or higher) before and after diagnosis had a 79% higher risk for colorectal cancer specific mortality than those with intakes consistently below the median.

The full study can be reviewed in the Journal of Clinical Oncology.

In conclusion, the authors noted that  “Men and women who consistently ate the most red and processed meat before and after diagnosis had a statistically significant higher risk of death as a result of CRC, compared with those who consistently ate the least red and processed meat.

 

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