Friday , August 19 2022 Medicine – Treatment of red meat and distal colon cancer in women


The new study suggests that women living in the UK have a significantly lower risk of malignant diet than malignant red meat.

Leeds University Researchers are part of an international group that estimates the link between red meat, poultry, fish, or vegetarian diet with colon and cancer.

Comparing the effects of these diets on certain colonic sites, they found that they had high red blood cells in the distal colon cancer because they were constantly eating red meat than the red-meat diet – a point of cancer survival.

Leading author Diego Rada Fernandez de Jarez is a member of the Food Epidemiology (NEG) group in Leeds and forms the University of Basque Country in Spain. He says: "Red meat and dietetic influences on cancer are one of the biggest problems with diet and colorectal cancer.

"Our research is one of the least studied studies on these relationships, and when further research is needed, it can provide valuable information for people with family history for colorectal cancer prevention and prevention."

By 2030, more than 2.2 million colorectal cancer patients worldwide, including cancerous intestinal cancer, are expected to be worldwide. This is the third most common cancer among women in the UK. In previous studies, red and processed meats increase the risk of colorectal cancer, and 1 of the 5 cases of malignant neoplasms in the UK are associated with eating. There is, however, a wealth of information available on the appearance of certain diet samples and intestinal cancer.

The study used data from women's cohort study in the UK. This cohort was 32,147 women from England, Wales and Scotland. They were hired and studied by the World Cancer Research Foundation between 1995 and 1998 and were monitored on average for 17 years.

In addition to describing their dietary habits, 462 colorectal conditions were detected and 335 colon cancer cases had 119 cases distal colon cancer. Today, a study published in the International Racial Growth examines the relationship between four dietary samples and colorectal cancer, and another exploration analysis examines correlation between diet and colonic compounds.

Co-authored by Janet Keade Leede, NEG Head of the School of Food Science and Nutrition, Professor of Nutrition Epidemiology and Health. She explains: "In our research, it not only helps explain how meat consumption can affect parts of a colorful section, but also emphasizes the importance of reliable diet reporting by large groups.

"With access to the cohort of women in the United Kingdom, we can explore the trends in public health and analyze how ration can affect cancer prevention, and specific dietary reports provide researchers with the information they need to link two units." Medicine on Facebook and Twitter

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