A new 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
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