Jakarta, Colorectal cancer is a type of cancer is the most easily prevented through a healthy diet. Consumption of red meat is one of the main trigger, while the antidote is simple enough that diligent eating vegetables that contain fiber.
The latest report from the American Institute for Cancer Research (AICR) said, 45 percent of colon cancers could be prevented by reducing consumption of red meat in the diet. Among these four-legged animal meat including lamb, beef and pork.
Research led by Elisa Bandera, MD, PhD from Imperial College London is observed no less than 24 scientific publications on colon cancer. All show close links between red meat consumption with bowel cancer risk.
According to reports the results of such research, cancer risk can be reduced by limiting consumption of red meat in order not to exceed 510 grams per week. The amount is approximately equivalent to 5-6 small servings of roast beef, steak or the like.
In addition to fresh red meat, processed or canned red meat also can trigger bowel cancer. Even the risk of getting cancer if you eat processed meats such as corned beef and the like can be higher up to 2 times higher than fresh red meat.
Fortunately the results of such research also revealed that the fiber in vegetables and fruits effective enough to counteract the risk of colon cancer. Around the year 2007 if the protective effects of vegetable fiber is still a conjecture, the results of this research has made sure of that.
AICR recommends, consumption of red meat and processed meat should be balanced with the intake of fiber that can be obtained from nuts, vegetables, fruit and grain. Ideal body weight and regular exercise also helps reduce the risk of cancer.
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