What foods cause cancer

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It is known that poor nutrition is often the cause of some types of cancer. This is especially true for its types such as stomach cancer, esophageal cancer, colorectal cancer, and pancreatic cancer.

Recently, new studies have been published in foreign medical journals such as MDedge that show new evidence that fully supports is a statement.

Researchers report that frequent consumption of vegetables, including lettuce, legumes, and cruciferous vegetables leads to a significant reduction in the risk of cancer and liver diseases.

The team of researchers received reliable evidence that frequent consumption of red meat , animal liver and processed (fried or smoked) meat significantly increases the risk that a person will develop stomach cancer.

The results of the latest study “reinforce the idea that avoiding the consumption of red and processed meat is probably beneficial not only for the prevention of colorectal cancer,” said author and epidemiologist Paolo Boffett, M.D., M.Sc., Cancer Center Stony Brook University (New York). “The possible carcinogenic effect may extend beyond the colon,” he emphasized.

Both studies were made public at a congress held by the American Association for Cancer Research.

For the red meat study, the researchers looked at statistics from the Golestan Large-Scale Study, which prospectively tracked 50,045 people aged 40-75 from northeastern Iran. The study focused on esophageal cancer because of the high incidence rate in the region.

Red meat consumption is very low in the region, where residents generally prefer smoking, said lead researcher Julia Collatuzzo, a resident physician in occupational medicine at University of Bologna, Italy. On average, participants consumed 18.4 grams of red meat and 72.1 grams of white meat daily.

The researchers followed the study participants over a 12-year follow-up period, during which 369 developed esophageal cancer and 368 developed stomach cancer. Red meat was only associated with a higher rate of esophageal cancer in women (hazard ratio 95% confidence interval of increased intake).

Total red meat intake (red meat, offal and processed meat 'meat') was associated with higher rates of stomach cancer, as was red meat consumption.

According to Collatuzzo, the results show that those in the highest level of total red meat consumption may have a risk of about 25% higher than those in the lowest level.

Overall. , according to her, the results of the study are not surprising. The low association between red meat consumption and esophageal cancer may be due to the fact that meat only passes through the esophagus temporarily, she said.

For the liver cancer/disease study, researchers examined the medical records of 470,653 people in the NIH-AARP Diet and Health Habits Study. They were started in 1995-1996, when the subjects were 50-71 years old. During an average follow-up period of 15.5 years, 899 people developed liver cancer and 934 people died of chronic liver disease.

The mean vegetable intake ranged from 1 to 3.7 cups (225 grams) per day, respectively, says the study's lead author Long-Gang Zhao, M.A., a graduate student at Harvard University.

After a detailed study of the statistics of vegetable consumption volumes, the probability of developing liver cancer in those who consumed more than 3 cups was a third lower than in those who consumed 1 or less cups of vegetables per day.

Several types of vegetables proved to be the strongest cancer fighters: cruciferous vegetables (cabbage, cauliflower, broccoli), lettuce, legumes, and carrots. These types of vegetables have also been associated with lower death rates from chronic liver disease (all P Read also:  Why do your eyes get dark when you get off the couch