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Well-done, grilled red meat increases the risk of colorectal adenomas.

A surge in colorectal cancer risk is associated with regular consumption of diets rich in well-cooked red meat and processed meat products.

This research work was carried out to determine the relationship between the consumption of well-cooked and grilled red meat and the risk of developing colorectal adenomas. Using validated food frequency questionnaires, researchers collated and analyzed data on the meat intake of 374 subjects. The colorectal cancer odds ratio of each participant in this study was also ascertained.

The team of researchers discovered that high dietary ingestion of well-cooked red meat increased the likelihood of developing colorectal adenomas. Regular consumption of 10g of grilled meat and pan-fried meat was found to increase the colorectal cancer development risk by 26% and 15% respectively in this study. The results of this support the hypothesis that generous intake of diets high in well-cooked red meat and processed meat products may contribute positively to the development of colorectal cancer.

Research Summary Information

  • 1999
  • Sinha R, Chow WH, Kulldorff M, Denobile J, Butler J, Garcia-Closas M, Weil R, Hoover RN, Rothman N.
  • Division of Cancer Epidemiology and Genetics, National Cancer Institute, NIH, Rockville, Maryland 20892, USA.
  • Yes, Free full text of study was found:
  • No. Source of funding disclosure not found
  • No. Potential conflicts disclosure not found
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