Red Meat Factor Of Risk Of Colorrectal Cancer

European study EPIC shows one narrow relation between the elevated consumption of meats red and processed and the risk of developing colorrectal cancer. On the contrary, the fish ingestion can protect and reduce the possibilities of developing this type of tumor.

The relation between an elevated consumption of meats red and processed and the risk of colorrectal cancer have been confirmed by the project of Investigation European Prospective on Cancer and Nutrition (EPIC), that includes 500,000 individuals of ten European countries, between which already it has identified near 30,000 cases of cancer, numbers by which is considered the greater study of these characteristics at world-wide level.

After the conclusion of the phase of half-full and final selection and recruitment between of the Nineties, the group integrated by about 140 investigators has begun to extract significant results around the relation between diet and cancer, mainly in those tumors with greater incidence.

Between the most recent data, Carlos Alberto González, epidemiology of the Catalan Institute of Oncology and coordinator of project EPIC in Spain, have advanced to DM the imminent publication of a work that comes to confirm that the consumption of red and processed meats increases the risk of colorrectal cancer, whereas the elevated ingestion of fish reduces it.

One treats, according to the expert, of a quite conclusive evidence since the study includes more than two thousand cases and is of prospective character. As far as the mechanisms by which the red meats can increase the risk of colorrectal cancer, González has indicated that, although totally they are not identified, the EPIC shows that this type of meats and mainly the processing are an important source of exogenous nitrosaminas, a type of carcinogenic chemistries.

On the other hand, the work reveals that, depending on the baking method, other carcinogenic compounds are generated, like the benzopireno, of the group of aromatic policíclicos hydrocarbons, and heterocyclic amines.

In this sense, the epidemiology has explained in a course developed in the Research center of the Cancer of Salamanca that is not only necessary to reduce the red consumption of meat, but also the baking methods in which a exhibition to the flame exists, a high temperature is used or too much allow a cooked product. The best option is "not to directly expose the meat to the flame, like in the barbecues or cooked to the furnace, and in the case of the plate, not to do it to very high temperature and to try that the meat very is not cooked".

On the other hand, study EPIC puts of relief, according to González, that the red meat contributes an organic iron that it has to see in the endogenous formation of nitrosaminas from the action of the bacteria and by means of a complex mechanism. Another one of the conclusions of the work talks about to the consumption of fish like protective factor front to the colorrectal cancer.

This effect not only has to do with the alternative fish as the meat consumption, but that has demonstrated that in people with equal consumption of red meats increasing the consumption of fish also reduces the risk of colorrectal cancer.

The causes of this beneficial effect of the fish are not clear either, but they aim at that the fish is one of the most important fatty acid sources omegas 3, able to reduce to the mutations and the carcinogénesis.

The colon cancer is a disease in which the cells you vitiate are located in the intermediate and longer portion of the heavy intestine. It is a type of cancer quite common in many countries, but also it is easy to detect, it has a high degree of treatment and takes much in being developed.

Autor: Hidrocodone Para Dolores.

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