Saturday , April 17 2021

Even a slice of bacon can increase the risk of cancer. Study – Nutrition and Fitness> Nutrition

Even small quantities of red and processed meat, such as a piece of bacon per day, may increase the risk of bowel cancer, according to a new study.

The risk of cancer can grow even with a slice of bacon

The latest study by Oxford University and funded by Research Cancer UK confirms that it is harmful to eat red meat. But how big is the risk? Here's what you need to know about this topic!

The researchers analyzed data from about half a million people involved in the British study Biobank. A six-year study found that 2,609 people developed intestinal cancer.

Scientists estimate that eating three pieces of bacon per day instead of one could increase the risk of bowel cancer by 20%. For every 10,000 people in the study who consumed 21 grams of red meat per day, 40 were diagnosed with bowel cancer. The correlation for those who ate 76 grams per day was 48 out of 10,000. 76 grams of boiled red meat represents about half of the baking. A piece of bacon has about 23 grams of processed meat.

But, you are not sure which border you should obey. Out of 41,804 cases of intestinal cancer seen every year in the UK, 5,400 can be prevented if people do not eat processed meat at all. This study shows that high meat consumption also has an increased risk of cancer. Obviously, and vice versa is true. The less you eat less red meat, the less it is possible to get colon cancer. But smoking has a much greater risk, causing 54,300 cancer cases each year.

Studies show that people eat too much red and processed meat. And experts advise people to reduce this dangerous consumption. Specifically, he recommends that people who eat more than 90 grams of processed meat daily reduce the dose to 70 grams.

There are some benefits coming from the intake of red meat – yolk and protein. People can consume meat and stay healthy. What makes the consumption of meat dangerous? Processed meat changes to prolong life or change taste. It is believed that the chemicals involved in processing can increase the risk of cancer. A high cooking temperature, such as a grill, can cause the appearance of carcinogenic chemicals.

When it comes to red meat, such as beef, lamb or pork, there is a belief that one of the proteins (which gives the red color) can damage the hose when it decays. But experts are still trying to fully understand the relationship.

This study is an in-depth analysis of the relationship between intake of meat and intestinal carcinoma. The results confirm earlier findings that the consumption of red and processed meat increases the risk of colorectal cancer. The study also shows that dietary fiber reduces the risk of colorectal cancer. High consumption of fiber is recommended, even if there are healthy red meat products, such as vitamins D and B, proteins, iron and zinc.

Numerous lifestyle factors have a significant impact on the risk of bowel cancer. It is about age, genetics, lack of dietary fiber, inactivity and high consumption of alcohol.

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