Eating meat once a day increases the risk of cancer by 20%

According to a new study conducted by scientists from Oxford University, eating red meat only once a day increases the risk of developing bowel cancer by 20%, according to Laura Donnelly, editor of the health Department of The Telegraph.

A study published in the International journal of epidemiology, partly funded by Cancer Research UK and based on data from nearly half a million British men and women, found that even moderate meat consumption was associated with an increased risk of developing the disease.
The study notes that every 25 grams of processed meat eaten daily increases the risk of intestinal cancer by 20%. Every 50 grams of any other raw red meat produces a similar result.
Experts examined the data of 475 581 people aged 40 to 69 years at the beginning of the study and 5-7 years later. During this time, 2609 people developed bowel cancer.
Bowel cancer is the third most common type of cancer diagnosed in the UK in approximately 23,000 patients annually.
Approximately one in 15 men and one in 18 women develop bowel cancer during their lifetime.
This type of cancer has long been associated with the use of red meat and processed meat products such as bacon, ham, sausages, sausages and sausages.
Recall that in 2015, the world health Organization (who), having studied the data on the impact of meat consumption on human health, concluded that meat and meat products are carcinogenic and can lead to the development of cancer, as a result, consumers of the United Kingdom listened to the warning, which allowed 28% to reduce the consumption of dangerous product within six months.
According to the American Cancer society (American Cancer Society), with the exception of skin cancer, colon cancer is the third most common diagnosed in both men and women in the United States.
Statistics of the American cancer society on the number of cases of colorectal cancer in the United States for 2019:
101 420 new cases of colon cancer;
44 180 new cases of rectal cancer.
This year alone, the disease is expected to kill 51,020 people.
As previously proven, a diet dominated by fruits, vegetables and grains can reduce the risk of cancer, while processed meat increases the risk of disease.
The results of a study published in the international journal of Cancer (International journal of Cancer) last April showed that regular consumption of red meat leads to the risk of developing colon cancer in women.
In the largest report of the world cancer research Fund (World Cancer Research Fund) and the American Institute for Cancer Research (American Institute for Cancer Research), published in may 2018, it is recommended to consume plant products to reduce the risk of cancer. During the study, scientists have found strong evidence that the consumption of red and processed meat increases the risk of colorectal cancer.
According to studies published in JAMA Internal Medicine last September, a plant-based diet can help reduce the risk of colon cancer by as much as 16 percent.
For those who strive to be healthy, the choice of food system is obvious. After all, by nature, man is a born vegan, not a predator or omnivore, this is indicated by the physiology of the human body.
Plant-based diet also slows down brain aging, reduces the risk of cardiovascular disease, prostate cancer, diabetes, obesity and other dangerous diseases.