May 8, 2018.
A new study led by researchers at the University of Leeds in the United Kingdom sheds light on the links between the consumption of red meat and colon cancer, especially in women.
Diet and colon cancer
Colon cancer, particularly in women, appears to be linked to diet, according to the findings of the study conducted by scientists at the University of Leeds in the UK. They tried to know the impact of the consumption of red meat, poultry, fish or a vegetarian diet on the declaration of colon cancer.
We knew that red meat consumed too frequently could be the cause of cardiovascular disease, we now know that it is also closely linked to colorectal cancer, also called colon cancer. It is the second most common cancer in women. Each year, the figures are increasing: from 2020, there are expected to be around 45,000 new cases per year, according to figures from the National Cancer Institute.
No more than 500 g of red meat and cold cuts per week
Scientists studied the diets of 32,147 women from England, Wales and Scotland. Recruited between 1995 and 1998, they were followed for seventeen years. RResults, 462 cases of colorectal cancer were detected. Among volunteers, this cancer developed at higher rates in women who ate more red meat.
In question, the heme iron present in this type of food. It is he who gives the red color to the meat. The problem is the following: when we digest heme iron, it turns into aldehyde which promotes mutations in DNA and kills colon and rectal cells … except precancerous cells ! So be careful with your consumption of red meat and cold meats. If possible, do not exceed 500 grams per week. Substitute poultry and vegetables for red meat.
Maylis Choné
To find out more: Reducing your meat consumption: why?