One bacon bacon a day increases your risk of getting cancer



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Even a small amount of red or processed meat – such as pieces of bacon a day – may increase the risk of bowel cancer, according to a new study.

A research from Oxford University that she funded Foundation for Cancer Research(Cancer research in the UK) This shows that red meat can be harmful. This has already been warned by the World Health Organization.

But what is the risk of meat? And how much bacon is too much bacon?

Here is what you need to know.

What the research reveals:

The scientists analyzed the health and habits of nearly half a million people involved in the study Biobank of the United Kingdom.

The study lasted six years, and scientists found that at that time, 2,609 people who participated in the study had bowel cancer.

Evaluation of scientists:

  • Three packets of bacon per day instead of one bag can increase the risk of bowel cancer by 20%
  • For every 10,000 people who ate 21 grams of processed red meat a day, 40 were diagnosed with bowel cancer
  • A comparable value for those who ate 76 grams per day was 48

According to the UK National Health Service, 76 grams of cooked red meat has been proportionally increased by about 120 grams. A bunch of ham or bacon contains about 23 grams of processed meat.

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How much bacon is too much bacon?

This is not very clear. In Britain, 41,804 new cases of cancer patients are diagnosed each year. Foundation for Cancer Research says that this number can be reduced by 5,400 cases if people do not eat processed meat.

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However, the foundation says that smoking poses a much greater risk and that every year about 54,300 people get cancer because of smoking.

England's Public Health Agency says its research says people eat a lot of red and processed meat.

The UK Health Ministry advises anyone who consumes more than 90 grams of red and processed meat a day to reduce their intake to 70 grams.

Is it a little acceptable?

England Public Health Agency guidelines say there are some benefits of red meat – such as iron and protein intake – that should be aligned with possible risks.

People can eat meat and be healthy.

What makes the meat risky?

Breads, sausages, virgins, salamis and other processed meats are processed to prolong their shelf life or alter the flavor, and the main methods are to smoke, dry or add salts and preservatives.

It is believed that chemicals used in processing may increase the risk of cancer. Preparation of high temperature food, such as a barbecue, can also produce carcinogenic chemicals.

When it comes to red meat such as beef, lamb and pork, there is evidence that one of the proteins (giving the red color to the pulp) can damage the intestine during degeneration in the stomach.

Experts are still trying to understand this relationship.

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What do the experts say?

Professor Ganter Kunle of Reding University said that this research is an extremely detailed analysis of meat consumption and colon cancer.

"The results confirm that consumption of red and processed meat increases the risk of colorectal cancer," Kunle said.

"This confirms previous findings that the risk increases by about 20% every 50 grams of red and processed meat.

"The study also showed that dietary fiber reduces the risk of colorectal cancer. A higher fiber intake, as this study suggests, would be of much greater benefit," he said.

Keri Rakston of the industry-funded Advisory Committee for Meat said that "red meat provides valuable nutrients such as protein, iron, zinc, vitamin D and B-complex vitamins."

She said it is known that "several factors have a significant impact on the risk of bowel cancer, especially years, genetics, lack of fiber, lack of physical activity and high alcohol consumption."

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