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A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women
Fondness for grilled (barbecued) red meat and processed meats may spur the development of colorectal cancer in women.
The purpose of this study was to analyze the impact of high dietary ingestion of red and processed meats on colorectal cancer risk in women. Researchers surveyed 48,704 US and Puerto Rican women aged 35-74 years for a duration of 8.7 years. During the course of the study, 216 participants developed colorectal cancer.
Researchers observed that frequent consumption of grilled (barbecued) red meat and processed meats was significantly related to higher risk of colorectal cancer in women. This 2020 study of American and Puerto Rican women documented a harmful association between indulgence in grilled (barbecued) red meat and processed meats and colorectal cancer occurrence.
Research Summary Information
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2020
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Suril S Mehta, Whitney D Arroyave, Ruth M Lunn, Yong-Moon Mark Park, Windy A Boyd, Dale P Sandler
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Office of the Report on Carcinogens, Division of the National Toxicology Program, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina. suril.mehta@nih.gov. ntegrated Laboratory Systems, Morrisville, North Carolina. Office of the Report on Carcinogens, Division of the National Toxicology Program, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina. Epidemiology Branch, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina. Office of Health Assessment and Translation, Division of the National Toxicology Program, National Institute of Environmental Health Sciences, Research Triangle Park, North Carolina.
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Yes, Free full text of study was found:
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