Cancer diagnosis: Red and processed meat increases chances of colorectal cancer

24th May 2011

People who eat red and processed meat are increasing their risk of developing colorectal cancer, while those who enjoy tucking into fibre-rich foods are helping to stave it off, research has shown.

Researchers at Imperial College London found that around 45 per cent of this type of cancer could be avoided if people added more fibre-rich food to their diets and cut down on red meat. Alcohol was also given as an easily controlled factor which could help to avoid this kind of cancer diagnosis.

The study, which was part of an ongoing work by the World Cancer Research Fund and the American Institute for Cancer Research, also looked into the impact of physical activity and bodyweight on colorectal cancer.

Scientists involved have said this is the most comprehensive report on the matter published to date.

Elisa Bandera, chair of the World Cancer Research Fund, said: "This report shows that colorectal cancer is one of the most preventable cancers. About 45 per cent of colorectal cancer cases could be prevented if we all ate more fibre-rich plant foods and less meat, drank less alcohol, moved more and stayed lean."

Almost 40,000 people are diagnosed with colorectal cancer, or bowel cancer, every year in the UK.

Posted by Elizabeth Bartel

Health News is provided by Adfero in collaboration with Spire Healthcare. Please note that all copy above is ©Adfero Ltd. and does not reflect views or opinions of Spire Healthcare unless explicitly stated. Additional comments on the page from individual Spire consultants do not necessarily reflect the views or opinions of other consultants or Spire Healthcare.

 

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