Can Eating Red Meat Cause Blood In Stool – It’s nothing new that processed and red meat has been linked to colon cancer. But in 2019, Cancer Research UK scientists took a closer look

The study, published in the International Journal of Epidemiology, looked at whether people who ate 76 grams of processed and red meat a day – about 3 slices – were at increased risk of colon cancer. is the same as the average daily intake of people in the UK, and falls in a somewhat gray area within government guidelines – which say anyone eating more than 90 grams a day should cut it will not exceed 70 grams per day.

Can Eating Red Meat Cause Blood In Stool

The main point of the study is that even moderate meat consumption increases the risk of colon cancer. So, what does this mean for the country famous for the fry?

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‘Red’ meat is (as you might guess), any meat that has a dark red color before it is cooked – of course this means meats like beef and lamb, but also pork.

‘Processed’ meat is meat that is not sold fresh, but has been cured, salted, smoked, or otherwise preserved (such as bacon, sausage, hot dogs, ham, salami, and pepperoni). But that doesn’t include burgers or fresh mince.

These two types of meat are distinct from ‘white’ meat, such as fresh chicken or turkey, and fish (neither of which appear to increase the risk of cancer).

Evidence linking processed and red meat to cancer has been accumulating for more than a decade. And in 2015, the International Agency for Research on Cancer (IARC) – an expert group that examines and reports on research evidence – classified processed meat as a cause of cancer (or group 1 carcinogen) – the group which includes cigarettes and alcohol. And red meat is ‘likely’ to cause cancer (or group 2a carcinogen) – the same as working at night.

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Although it seems scary, it is important to remember that these groups show the confidence of the IARC that red and processed meats cause cancer, not the number of cancers they cause, as we wrote in IARC’s previous decision on diesel emissions, and interviewed. one of the experts on the causes of cancer.

As explained by Professor David Phillips – a UK-funded carcinogen expert from King’s College London – “IARC does ‘hazard identification’ not ‘risk assessment’.

“It sounds technical, but what it means is that it’s not the IARC’s business to tell us how powerful something is to cause cancer – whether it does or not,” he said.

For an illustration, think of a banana peel. Sure, they can cause accidents, Phillips explains, but in practice that doesn’t happen very often (unless you work in a banana factory). And the kind of damage you might get from a banana peel board isn’t as severe as, say, a car accident.

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But under a hazard identification system like IARC’s, ‘banana skins’ and ‘cars’ would fall into the same category – they actually pose a hazard.

So far, research has linked 3 chemicals to an increased risk of colon cancer. These chemicals are found naturally in meat, added during processing or produced during cooking:

All 3 can damage the cells in our intestines, and the accumulation of this damage over time increases the risk of cancer.

The latest study analyzed data from half a million UK adults over almost 7 years and found that those who ate processed and red meat – those eating 79g a day on average – had increased 32% risk of colon cancer compared to people who eat less than 11g. red and processed meat every day.

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To put that in context, for every 10,000 people in the study who ate 11 grams of red and processed meat a day, 45 developed colon cancer. Eating 79 grams of red and processed meat per day resulted in 14 more cases of colon cancer per 10,000 people. These figures are for results independent of meat consumption only, because they take into account other differences between these groups of people, for example sex, malnutrition, smoking, exercise, alcohol consumption, other aspects of diet, genetic factors, and body mass. index.

Professor Tim Key, who led the recent study and is deputy director of the cancer epidemiology unit at the University of Oxford, said that although the effect of smoking may be less than quitting smoking less processed meat, it’s still important.

“Everyone eats and everyone is at risk of developing colorectal cancer,” he said. “So the increased risk makes a difference when we look at the entire population.”

“Current government guidelines recommend that if you eat more than 90 grams per day on average, you should reduce to 70 grams per day. Our results suggest that a smaller reduction poses a risk less, and a reminder that there is still an increased risk of eating moderate amounts of meat.”

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Eating foods high in fiber, especially whole grains, found in foods such as wholemeal bread or brown rice, and getting plenty of physical activity can reduce the risk of colon cancer – so it can will it mitigate cellular damage from eating processed and red meat?

Fiber and plenty of physical activity help us breathe more often, reducing the time harmful chemicals, including those in processed and red meat, spend in the gut. But until now it was not clear how much this might affect the amount of damage in our cells.

Unfortunately, it’s not as simple as balancing things that increase risk with things that reduce it. Studies take into account other factors that may affect risk, so a good study that shows a link between processed and red meat and colon cancer will take into account fiber intake and many other possible factors. associated with cancer risk and meat consumption.

The evidence is clear that eating less red meat can help reduce the risk of bowel cancer, the 4th most common cancer in the UK.

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Eating less can make a difference, but it’s important to think about making it part of an overall healthy diet, with diligence.

“The biggest dietary risk factors for cancer are obesity and alcohol, which increase the risk of many types of cancer, and cause more cases than red and processed meat,” said Key.

“For example, meat can be an important source of iron so if someone is thinking of giving up meat all together, they need to think about other sources of it,” he said.

So, while this evidence doesn’t say we need to ditch processed and red meat altogether, it does remind us to think about how much we eat, and how often. the intestine or colon is infected or inflamed.

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New Delhi: A new study has suggested that men who regularly eat red meat are more likely to develop a bowel disease called diverticulitis.

Studying the diets of more than 46,000 men between the ages of 40 and 75 over a 26-year period, researchers found that eating six or more meals a week containing red meat increased the risk of diverticulitis. 58 percent.

Diverticulitis occurs when the small pouch of the large intestine or colon becomes inflamed or inflamed. The opposite is swelling, constipation, stomach pain, diarrhea, fever, nausea and bleeding.

“Previous studies have shown that high fiber intake is associated with a lower risk of diverticulitis, however, the role of other dietary factors in influencing the risk of diverticulitis diverticulitis has not been well studied,” said senior author Andrew Chan, a researcher at Harvard University. and Massachusetts General Hospital in Boston.

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“Our results show that red meat consumption may be associated with a higher risk of diverticulitis,” Chan added in an email.

The study found that eating poultry or fish was not associated with the risk of diverticulitis.

“However, replacing unprocessed red meat daily with poultry or fish was associated with a 20% lower risk of diverticulitis,” the study said.

Although it is not clear exactly what causes diverticulitis, it is associated with smoking, taking non-steroidal anti-inflammatory drugs (or NSAIDs) and lack of physical activity.

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Researchers also found that men who ate unprocessed meats such as beef, pork and lamb had a greater risk of diverticulitis than their counterparts who ate processed meats such as bacon or sausage.

Cooking temperatures commonly used to prepare unprocessed meats may affect the composition of gut bacteria or inflammatory activity, although the exact cause of the associated increased risk is unknown. of these foods, the researchers said, adding that these factors are essential. to learn more.

In 2015, processed red meat – i.e. bacon – made headlines when the World Health Organization (WHO) linked processed meat to cancer.

Another limitation of the study is the reliance on men to remember and accurately report the amount of meat they ate and the risk.

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