Lähettäjä: Soijuv Lähetetty: 7.2.2006 11:46
Uuden tutkimuksen mukaan punaisen lihan syönti lisää riskiä sairastua suolistosyöpiin. (Suom. huom. Suolistosyövät ovat kolmanneksi yleisin syöpätauti Suomessa. Yli 2000 suomalaista sairastuu niihin vuosittain - noin 1000 menehtyy. Kysymyksessä on siis yleinen ja vakava syöpäsairaus.)
Cancer Research 66, 1859-1865, February 1, 2006
© 2006 American Association for Cancer Research
Epidemiology and Prevention
Red Meat Enhances the Colonic Formation of the DNA Adduct O6-Carboxymethyl Guanine:
Implications for Colorectal Cancer Risk
Michelle H. Lewin1, Nina Bailey1, Tanya Bandaletova1, Richard Bowman1,
Amanda J. Cross1, Jim Pollock2, David E.G. Shuker3 and Sheila A. Bingham1
1 Diet and Cancer Group, Dunn Human Nutrition Unit, Wellcome Trust/Medical
Research Council Building, Cambridge, United Kingdom; 2 Pollock and Pool
Ltd., Reading, Berkshire, United Kingdom; and 3 Department of Chemistry, The
Open University, Walton Hall, Milton Keynes, United Kingdom
Requests for reprints: Sheila A. Bingham, Dunn Human Nutrition Unit,
Wellcome Trust/Medical Research Council Building, Cambridge, United Kingdom
CB2 2XY. Phone: 44-1223-252760; Fax: 44-1223-252765; E-mail:
sab@mrc-dunn.cam.ac.uk.
Red meat is associated with increased risk of colorectal cancer and
increases the endogenous formation of N-nitrosocompounds (NOC). To
investigate the genotoxic effects of NOC arising from red meat consumption,
human volunteers were fed high (420 g) red meat, vegetarian, and high red
meat, high-fiber diets for 15 days in a randomized crossover design while
living in a volunteer suite, where food was carefully controlled and all
specimens were collected. In 21 volunteers, there was a consistent and
significant (P < 0.0001) increase in endogenous formation of NOC with the
red meat diet compared with the vegetarian diet as measured by apparent
total NOC (ATNC) in feces. In colonic exfoliated cells, the percentage
staining positive for the NOC-specific DNA adduct, O6-carboxymethyl guanine
(O6CMG) was significantly (P < 0.001) higher on the high red meat diet. In
13 volunteers, levels were intermediate on the high-fiber, high red meat
diet. Fecal ATNC were positively correlated with the percentage of cells
staining positive for O6CMG (r2 = 0.56, P = 0.011). The presence of O6CMG
was also shown in intact small intestine from rats treated with the
N-nitrosopeptide N-acetyl-N'-prolyl-N'-nitrosoglycine and in HT-29 cells
treated with diazoacetate.
This study has shown that fecal NOC arising from
red meat include direct acting diazopeptides or N-nitrosopeptides able to
form alkylating DNA adducts in the colon. As these O6CMG adducts are not
repaired, and if other related adducts are formed and not repaired, this may
explain the association of red meat with colorectal cancer. (Cancer Res
2006; 66(3): 1859-65)
SUOLISTOSYÖVILLÄ YHTEYS LIHANSYÖNTIIN
Valvojat: Jatta1001, Borrelioosiyhdistys, Bb
SUOLISTOSYÖVILLÄ YHTEYS LIHANSYÖNTIIN
Viimeksi muokannut Bb, La Maalis 07, 2009 14:10. Yhteensä muokattu 1 kertaa.
Lähettäjä: Soijuv Lähetetty: 28.2.2006 11:57
Ihmiset jotka syövät yhden hampurilaisen päivässä ovat 30 - 40 % suuremmassa vaarassa sairastua suolistosyöpiin kuin ne jotka syövät tätä vähemmän, pitkäaikainen suuri lihankäyttö lisää riskiä 50 %, joidenkin asiantuntijoiden mukaan siirtymällä terveellisempään dieettiin, vähennettäisiin syöpiin sairastumista yli 4 miljoonalla tapauksella vuosittain maailmanlaajuisesti. Lihansyönti ei kuitenkaan ole ainoa riskitekijä. Mm. vähäinen liikunta kaksinkertaistaa paksusuolensyövän riskiä.
Colon Cancer Spurred By Processed Meats
You may remember an article I posted a couple of months ago about increasing your risk of diabetes by eating processed meats. New research claims red meat (which includes beef, veal, pork, hot dogs, sausages and bologna per day) increases one's risk of colorectal cancer. By the numbers:
* People who eat a hamburger a day were about 30 percent to 40 percent more likely to develop cancer of the colon or rectum than those who ate less than half that amount.
* Long-term consumption of high amounts of processed meat increased the risk of colon cancer by 50 percent.
* Some experts estimate as many as 4 million cancer cases could be prevented worldwide annually merely through healthy eating and lifestyle changes.
* More than 3 ounces for men and 2 ounces for women is considered a "high" daily intake.
* Annual per capita consumption rose to 114 pounds of red meat -- including 64 pounds of beef -- in 2000.
Meat consumption isn't the only concern. Scientists found other lifestyle factors, like the lack of physical activity, doubled the risk of colorectal cancer too. (Exercise is one of the key foundations to protecting and building your optimal health.)
Meat consumption may also be a problem if you are a carb metabolic type. This is one third of the population that should really be avoiding meat to stay healthy. One of the most obvious signs that you are a carb type is that after you finishing eating meat, it feels like you have a brick in your stomach. If this happens to you, consider this a major "clue" and stay away from meat, even healthy meat.
As I've said before, your safest bet is to stay away from most commercial meats. Most of the meat you find in grocery stores comes from grain-fed cattle full of hormones and antibiotics and preservatives. If you want to obtain the nutritional benefits you need from red meat without fearing the health risks involved, I suggest seeking sources for grass-fed meat whenever possible.
Grass-fed meats not only provide a better balance of omega fats, but the animals are healthier, and the risk of acquiring an infection from a healthy animal is very remote.
Sun-Sentinel.com January 12, 2005
Journal of the American Medical Association Vol. 293 No. 2, 172-182, January 12, 2005
Ihmiset jotka syövät yhden hampurilaisen päivässä ovat 30 - 40 % suuremmassa vaarassa sairastua suolistosyöpiin kuin ne jotka syövät tätä vähemmän, pitkäaikainen suuri lihankäyttö lisää riskiä 50 %, joidenkin asiantuntijoiden mukaan siirtymällä terveellisempään dieettiin, vähennettäisiin syöpiin sairastumista yli 4 miljoonalla tapauksella vuosittain maailmanlaajuisesti. Lihansyönti ei kuitenkaan ole ainoa riskitekijä. Mm. vähäinen liikunta kaksinkertaistaa paksusuolensyövän riskiä.
Colon Cancer Spurred By Processed Meats
You may remember an article I posted a couple of months ago about increasing your risk of diabetes by eating processed meats. New research claims red meat (which includes beef, veal, pork, hot dogs, sausages and bologna per day) increases one's risk of colorectal cancer. By the numbers:
* People who eat a hamburger a day were about 30 percent to 40 percent more likely to develop cancer of the colon or rectum than those who ate less than half that amount.
* Long-term consumption of high amounts of processed meat increased the risk of colon cancer by 50 percent.
* Some experts estimate as many as 4 million cancer cases could be prevented worldwide annually merely through healthy eating and lifestyle changes.
* More than 3 ounces for men and 2 ounces for women is considered a "high" daily intake.
* Annual per capita consumption rose to 114 pounds of red meat -- including 64 pounds of beef -- in 2000.
Meat consumption isn't the only concern. Scientists found other lifestyle factors, like the lack of physical activity, doubled the risk of colorectal cancer too. (Exercise is one of the key foundations to protecting and building your optimal health.)
Meat consumption may also be a problem if you are a carb metabolic type. This is one third of the population that should really be avoiding meat to stay healthy. One of the most obvious signs that you are a carb type is that after you finishing eating meat, it feels like you have a brick in your stomach. If this happens to you, consider this a major "clue" and stay away from meat, even healthy meat.
As I've said before, your safest bet is to stay away from most commercial meats. Most of the meat you find in grocery stores comes from grain-fed cattle full of hormones and antibiotics and preservatives. If you want to obtain the nutritional benefits you need from red meat without fearing the health risks involved, I suggest seeking sources for grass-fed meat whenever possible.
Grass-fed meats not only provide a better balance of omega fats, but the animals are healthier, and the risk of acquiring an infection from a healthy animal is very remote.
Sun-Sentinel.com January 12, 2005
Journal of the American Medical Association Vol. 293 No. 2, 172-182, January 12, 2005