Date: a month ago   Category: Medicine

Scientists against. Red meat blame for development of cancer


The medicine even more often speaks about improper feeding, as about one of the main reasons of premature death. Statistically, cancer - the second in prevalence cause of death after cardiovascular diseases. Every sixth inhabitant of Earth dies of oncological diseases. Only in 2018 oncological diseases claimed 9.6 million lives. Even more often scientists began to speak about harm of red meat for a human body. Besides, the livestock production is one of the main factors of environmental pollution and global warming. The correspondent.net tells details. Researches about meat as carcinogen Cancer is the whole group of diseases which origins are numerous and difficult. In recent years the medicine considerably promoted in a question of reduction of risk of development of oncological diseases, thanks to a large number of researches. Among the reasons there were environment factors, hereditary predisposition and unbalanced food. The World Health Organization in the first group of carcinogens (the factors increasing the probability of developing of malignant tumors) carries red meat and meat products (sausages, ham, sausages, corned beef, air-dried meat, canned meat and semi-finished products). The last issdovaniye published this month in International Journal of Epidemiology showed that daily consumption of red meat even in small amounts increases the probability of a disease of intestines cancer. Scientists of the University of Oxford within six years collected data of 500 thousand patients. 2609 cases of cancer of intestines among those who at the time of the beginning of scientific work were 40-69 years old were recorded. As a result researchers found out that the risk of development of an oncological disease at those who ate about 76 grams of the red and processed meat was 20 percent higher, than at those who ate 21 grams and less. Also the risk was 15 percent higher at those who ate about 54 grams of red meat a day, in comparison with those who used about eight grams. For those who ate 29 grams of the processed meat a day the risk was 19 percent higher, than at those who accepted in food about five grams a day. The previous year scientists from the University of Leeds published a research on the same subject. During the research physicians studied data on the state of health and eating habits of 32 thousand British which were observed at doctors on average for 17 years. At 335 of them the colon cancer was found, diagnosed rectum cancer for 119 women. At the same time it turned out that the risk of developing of cancer of disteel department of a rectum is about 35 percent lower among women who preferred fowl and fishes or refused animal products at all. In the CANCER magazine was the report on work of researchers from the University of Texas in which it was said that meat, fried at excessively high temperatures, considerably increases risk of development of cancer of kidneys is published. In a research accepted учас

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