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Red Meat Linked to Colon Cancer in Women

Sharon Palmer

Research continues to document the health risks of consuming a high-red meat diet—in particular as it relates to a higher risk of colon cancer. And a new study continues to confirm this relationship between diet and health. Regular consumption of red meat may be associated with an increased risk of a type of this type of cancer in women, according to researchers in the U.K. Data from the United Kingdom Women’s Cohort Study of over 32,000 women recruited between 1995 and 1998 who were followed for 17 years, resulted in 335 colon cancers, 119 of which were distal colon cancer. Women whose diets included no red meat had a lower risk of distal colon cancer. The researchers noted that the association merits confirmation in a larger study.

(International Journal of Cancer, April 2018)

Read the full study here.

For more studies on plant-based diets and cancer, check out the following:

Fighting the Cancer-Obesity Link with Plants
Skip Processed Meat to Reduce Cancer Risk
Skip Ultra Processed Foods and Eat Whole Plants to Fight Cancer

Image: Sicilian Purslane Salad, Sharon Palmer, MSFS, RDN

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