吃紅肉易得直結(jié)腸癌

　　紅肉是一個(gè)營(yíng)養(yǎng)學(xué)上的詞，指的是在烹飪前呈現(xiàn)岀紅色的肉，具體來(lái)說(shuō)豬肉、牛肉、羊肉、鹿肉、兔肉等等所有哺乳動(dòng)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(xué)習(xí)啦小編為大家整理了紅肉與直結(jié)腸癌有關(guān)，希望對(duì)你有幫助哦!

　　研究表明，長(zhǎng)期大量食用紅肉及肉制品會(huì)增加患直腸、結(jié)腸癌危險(xiǎn)。

　　自1882年起，美國(guó)研究人員通過(guò)問(wèn)卷方式，對(duì)148,610名成年人進(jìn)行了跟蹤研究，內(nèi)容涉及飲食、運(yùn)動(dòng)、醫(yī)療及其他生活方式習(xí)慣等。研究對(duì)象平均年齡為63歲。

　　研究報(bào)告指出，至2001年，受調(diào)查者中出現(xiàn)了1667例直腸、結(jié)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(jié)腸直腸癌發(fā)生率要高50%。禽肉和魚(yú)肉長(zhǎng)期食用者得結(jié)腸癌的危險(xiǎn)率則要低25%。

　　研究人員由此得出結(jié)論：肉類(lèi)長(zhǎng)期食用史對(duì)評(píng)估癌癥危險(xiǎn)很有價(jià)值，這也證明，長(zhǎng)期大量食用紅肉和肉制品會(huì)增加大腸遠(yuǎn)端癌癥危險(xiǎn)。

　　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.'