吃紅肉易得直結腸癌

　　紅肉是一個營養(yǎng)學上的詞，指的是在烹飪前呈現(xiàn)岀紅色的肉，具體來說豬肉、牛肉、羊肉、鹿肉、兔肉等等所有哺乳動物的肉都是紅肉，咸肉、香腸、火腿、臘腸和午餐肉等都屬于紅肉。學習啦小編為大家整理了紅肉與直結腸癌有關，希望對你有幫助哦!

　　研究表明，長期大量食用紅肉及肉制品會增加患直腸、結腸癌危險。

　　自1882年起，美國研究人員通過問卷方式，對148,610名成年人進行了跟蹤研究，內(nèi)容涉及飲食、運動、醫(yī)療及其他生活方式習慣等。研究對象平均年齡為63歲。

　　研究報告指出，至2001年，受調(diào)查者中出現(xiàn)了1667例直腸、結腸癌新病例。持續(xù)大量食用紅肉和肉制品的人比少食者的結腸直腸癌發(fā)生率要高50%。禽肉和魚肉長期食用者得結腸癌的危險率則要低25%。

　　研究人員由此得出結論：肉類長期食用史對評估癌癥危險很有價值，這也證明，長期大量食用紅肉和肉制品會增加大腸遠端癌癥危險。

　　Long-term high consumption of red and processed meat may increase the risk of cancer in the colon and rectum, according to research.

　　US researchers followed a cohort of 148,610 adults, with an average age of 63 years from 1982.

　　Participants completed questionnaires at 10-yearly intervals regarding their diet, exercise, medical history and other lifestyle habits.

　　By 2001, there were 1667 new cases of colorectal cancer in the group, according to the report published in the Journal of the American Medical Association.

　　The participants who consistently ate the most red meat and processed meats had a 50 per cent higher rate of colorectal cancer than those who ate the least red or processed meat.

　　Prolonged high consumption of poultry and fish was marginally associated with about a 25 percent lower risk of colon cancer, but not rectal cancer.

　　The researchers conclude that: 'Our results demonstrate the potential value of examining long-term meat consumption in assessing cancer risk and strengthen the evidence that prolonged high consumption of red and processed meat may increase the risk of cancer in the distal portion of the large intestine.'