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High meat intake may raise cancer risk.

High intake of red or processed meat over long periods of time is associated with an increased risk of cancer in the distal colon, rectosigmoid colon, or rectum, reported Ann Chao, Ph.D., of the American Cancer Society, Atlanta, and her associates.

The prospective study included data obtained from about 149,000 men and women who completed a questionnaire in 1982 for the Cancer Prevention Study II and then completed a follow-up questionnaire in 1992 or 1993. Men and women who consumed the most red meat during 1992-1993 had a significant, 71% increase in their risk of cancer of the rectosigmoid colon or rectum; the risk increased progressively from lower to higher intakes of red meat. Men and women who consumed large amounts of processed meats (preserved by salting, smoking, or addition of nitrites or nitrates) in 1982 and in 1992-1993 had a significant, 50% increase in risk of cancer in the distal colon, compared with people who consumed low amounts of processed meats during both periods (JAMA 2005;293:172-82).
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Title Annotation:Clinical Rounds
Author:Evans, Jeff
Publication:OB GYN News
Date:Apr 15, 2005
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