The latest research shows that eating more than 12 to 18 ounces of red meat per week increases the risk of colorectal cancer. AICR recommends limiting the amount of red and processed meat in your diet to reduce the risk of cancer. When you hear this recommendation, it may be hard to imagine what else you would eat if these are currently mainstays in most of your meals. If you have been eating beef, lamb and pork beyond the recommended limit of 12 to 18 ounces a week – which is about 4 to 6 deck-of-cards sized portions – perhaps it seems like your only alternative is eating more poultry. But here are a few tips on cutting back on that red meat from your daily diet.Read more… “Reducing Colorectal Cancer Risk by Cutting Red Meat”
Read more… “Young-Onset Colorectal Cancer: Are We Missing Key Clues?”
A new analysis, published in the Lancet Public Health, reporting the significant increase in obesity-related cancers among younger adults in the U.S. grabbed media headlines because the findings are worrisome in the context of the rising trend of obesity, particularly childhood obesity, in the United States. The researchers noted that the increased rates were particularly apparent in six of the 12 obesity-related cancer types in patients aged 25-49 years. Colorectal cancer is one of the obesity-related cancers and the increasing rates of colorectal cancer in younger adults has already been causing alarm and has prompted physicians and researchers to investigate the potential causes for this early-onset disease over the past decade.
Many choices you make to lower the risk of cancer pack an extra health-protective punch because they also lower the risk of heart disease. But trying to make a smart choice about alcohol can be confusing.
Alcohol — especially wine — has an image as a heart-healthy choice, and fewer than 4 in 10 people are aware that alcohol poses a cancer risk. But it does, and the link should be of special concern to women since increased breast cancer risk starts at relatively low amounts of alcohol.