Carne y riesgo de cáncer colorrectal
Sustituir la carne por vegetales para reducir el riesgo de cáncer colorrectal
Un nuevo análisis sobre más de 50.000 personas encontró que reemplazar 100 gramos (o 3,5 onzas) de carne roja por semana con una cantidad igual de cereales integrales, frutas o verduras se asociaba con un riesgo reducido de cáncer colorrectal. Reemplazar sólo 50 gramos de carne procesada por semana con frutas y verduras también se asoció con un riesgo reducido [1]. Las carnes rojas y procesadas se han asociado con muchos otros tipos de cáncer, incluidos el de mama, próstata, hígado, estómago y pulmón [2-3].
Texto original:
Replace Meat With Plants to Reduce Your Risk of Colorectal Cancer
A new analysis of over 50,000 people found that replacing 100 grams (or 3.5 ounces) of red meat per week with an equal amount of whole grains, fruits, or vegetables was associated with a reduced risk of colorectal cancer. Replacing just 50 grams of processed meat per week with fruits and vegetables was also associated with a reduced risk [1]. Red and processed meats have been associated with multiple other cancers, including breast, prostate, liver, stomach, and lung cancer [2-3].
Referencias:
1. Tammi R, Kaartinen NE, Harald K, et al. Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer. Eur J Epidemiol. Published online January 23, 2024. doi10.1007s10654-024-01096-7
2. Farvid MS, Sidahmed E, Spence ND, Mante Angua K, Rosner BA, Barnett JB. Consumption of red meat and processed meat and cancer incidence a systematic review and meta-analysis of prospective studies. Eur J Epidemiol. 2021;36(9)937-951. doi10.1007s10654-021-00741-9
3. Huang Y, Cao D, Chen Z, et al. Red and processed meat consumption and cancer outcomes Umbrella review. Food Chem. 2021;356129697. doi10.1016j.foodchem.2021.129697
Fuente:
PCRM, www.pcrm.org, 23-01-2024
