Links be­tween eat­ing red meat and dis­tal colon can­cer in women

Sunday Trust - - NEWS HEALTH - Source: www.sci­encedaily.com

Anew study sug­gests that a diet free from red meat sig­nif­i­cantly re­duces the risk of a type of colon can­cer in women liv­ing in the United King­dom.

Uni­ver­sity of Leeds re­searchers were part of an in­ter­na­tional team that as­sessed whether red meat, poul­try, fish or veg­e­tar­ian di­ets are as­so­ci­ated with risk of colon and rec­tal can­cer.

When com­par­ing the ef­fects of these di­ets to can­cer de­vel­op­ment in spe­cific sub­sites of the colon, they found that those reg­u­larly eat­ing red meat com­pared to a red meat-free diet had higher rates of dis­tal colon can­cer -- can­cer found on the de­scend­ing sec­tion of the colon, where fae­ces is stored.

Lead au­thor Dr Diego Rada Fer­nan­dez de Jau­regui is part of the Nu­tri­tional Epi­demi­ol­ogy Group (NEG) at Leeds, and the Uni­ver­sity of the Basque Coun­try in Spain. He said: “The im­pact of dif­fer­ent types of red meat and di­etary pat­terns on can­cer lo­ca­tions is one of the big­gest chal­lenges in the study of diet and col­orec­tal can­cer.

“Our re­search is one of the few stud­ies look­ing at this re­la­tion­ship and while fur­ther anal­y­sis in a larger study is needed, it could pro­vide valu­able in­for­ma­tion for those with fam­ily his­tory of col­orec­tal can­cer and those work­ing on preven­tion.”

More than 2.2 mil­lion new cases of col­orec­tal can­cer, also known as bowel can­cer, are ex­pected world­wide by 2030. It is the third most com­monly di­ag­nosed can­cer in UK women. Pre­vi­ous stud­ies have sug­gested that eat­ing lots of red and pro­cessed meat in­creases the risk of col­orec­tal can­cer and it is es­ti­mated that around 1 in 5 bowel can­cers in the UK are linked to eat­ing these meats. How­ever, there is lim­ited avail­able in­for­ma­tion about spe­cific di­etary pat­terns and the site of can­cer oc­cur­rence in the bowel.

The study used data from the United King­dom Women’s Co­hort Study. This co­hort in­cluded a to­tal of 32,147 women from Eng­land, Wales and Scot­land. They were re­cruited and sur­veyed by the World Can­cer Re­search fund be­tween 1995 and 1998 and were tracked for an av­er­age of 17 years.

In ad­di­tion to re­port­ing their di­etary habits, a to­tal of 462 col­orec­tal cases were doc­u­mented and of the 335 colon can­cers, 119 in­stances were of dis­tal colon can­cer. The study anal­y­sis, pub­lished in the In­ter­na­tional Jour­nal for Can­cer, ex­plored the re­la­tion­ship be­tween the four di­etary pat­terns and col­orec­tal can­cer and a fur­ther ex­ploratory anal­y­sis ex­am­ined the cor­re­la­tion be­tween diet and colon sub­sites.

Co-au­thor Janet Cade is head of the NEG and Pro­fes­sor of Nu­tri­tional Epi­demi­ol­ogy and Pub­lic Health at the School of Food Sci­ence and Nu­tri­tion at Leeds. She said: “Our study not only help shed light on how meat con­sump­tion may af­fect the sec­tions of the col­orec­tum dif­fer­ently, it em­pha­sises the im­por­tance of re­li­able di­etary re­port­ing from large groups of peo­ple.

“With ac­cess to the United King­dom Women’s Co­hort Study we are able to un­cover trends in pub­lic health and an­a­lyse how diet can in­flu­ence the preven­tion of can­cer. Ac­cu­rate di­etary re­port­ing pro­vides re­searchers with the in­for­ma­tion they need to link the two to­gether.”

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