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SACN concluded that eating a lot of red and processed meat probably increases the risk of bowel cancer, and advised accordingly. SACN examined evidence from scientific studies, and concluded that eating red and processed meat probably increases the risk of bowel cancer. But it couldn't identify the amount of red and processed meat that may increase the risk of bowel cancer because of inconsistencies in the data.
It's recommended that these people cut down on red and processed meat so that their consumption is in line with the average. It advises that people eat no more than g of red meat a week around 70g a day and avoid processed meats. SACN found no clear basis in the scientific evidence for separating unprocessed red meat and processed meat when it comes to their link to bowel cancer. Additionally, many of the scientific studies reviewed by SACN did not separate red and processed meat. SACN therefore considered the impact of a reduction in total red meat intake, and advised accordingly.
Yes, some meat or meat products, or other sources of protein, are recommended as part of a balanced diet. It is also one of the main sources of vitamin B12, which is only found naturally in foods from animals, such as meat and milk. Choose healthier meat and meat products, such as lean cuts of meat and leaner mince, where possible.
Find out more about the symptoms of bowel cancer. While cruciferous vegetables like broccoli, Brussels sprouts, cauliflower and kale have long been linked to better health, doctors soon may be using them to treat colon cancer — the third most common form of cancer in the United States.
The neat trick about this potential treatment is that its active ingredient is one that's made by our own bodies: a compound called sulforaphane, which is produced when we chew and digest cruciferous vegetables. To boost its potency, the researchers created a specific probiotic using harmless bacteria found in the human gut.
My "Abdominal Pain" Turned out to Be Colon Cancer
The probiotic binds to a protein in colorectal cancer cells and helps with the creation of sulforaphane, which acts like a heat-seeking missile on cancer cells but has no effect on healthy cells. In mouse studies, the cocktail decreased the number of tumors by 75 percent, while in test tubes the mixture destroyed more than 95 percent of cancer cells. In addition to the above suggestions, the American Nutrition Association also recommends cabbage, bok choy, collards, broccoli raab, kohlrabi, mustard greens, turnips, radish, arugula and watercress as foods that help your body create sulforaphane.
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