Tuesday, August 07, 2007

Red Meat And Colorectal Cancer

The consumption of red meat has been linked to colorectal cancer in a study published by the American Cancer society. In their released guidelines, they recommend the limitation of eating red meat in favor of other sources of protein like fish and beans. Another study conducted by the European prospective investigation into cancer (EPIC) has also cited the increased cancer incidence of men and women who has consumed the most red meat in contract with those who has consumed the least.

The study was published in the Journal of the Cancer Institute found that those who ate the most red mead or processed meat more 35 percent likely to develop colorectal cancer. This study does not mean that we have to take red meat off the menu entirely, since it is still an excellent source of proteins and minerals. The study suggest that switching or skipping red meat several times a week in favor of fish will make us healthier and cancer free. Eating more fish has been proven to significantly reduce the risk of acquiring colorectal cancer by as much as 31 percent.

Bacteria also reside in the meat. And certain bacteria also pose a greater risk than colorectal cancer, so it is best to properly cook the meat before eating. Here are some safety tips to avoid the presence of dangerous bacteria in the meat:
  • Scrutinize properly the packaging of the meat in the store by making sure it is not torn.
  • Refrigerate or freeze as soon as possible the meat upon purchase.
  • If the meat is to be stored for a longer period of time prior to consumption, wrap it in heavy duty plastic.
  • Never reuse the packaging material the meat came with.
  • Do not partially cook the meat to be consumed later. This allows potentially dangerous bacteria to thrive and multiply to the point of subsequent cooking cant eliminate them.



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