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20 april 2019: Bron: International Journal of Epidemiology
Veel studies hebben het aangetoond, zie o.a. in gerelateerde artikelen. Rood vlees en bewerkt vlees verhoogt het risico op kanker. Nu komt uit een groot Engels bevolkingsonderzoek onder bijna een half miljoen mensen dat zelfs een beetje vlees vier of meer keren per week al het risico op darmkankervergroot met 20 procent.
Het onderzoek is een heel groot en gedegen onderzoek. Ook blijkt uit het onderzoek dat veel volkorenproducten en veel vezels eten de kans op kanker juist verminderd.
Bijna een half miljoen mannen en vrouwen (40–69 jaar) (n = 475 581)werd in de periode 2006–2010 gevraagd een vragenlijst in te vullen over hun voedingsgewoonten. En daar werden allerlei analyses op los gelaten.
Met deze conclusie uit het abstract (zie onderaan artikel):
Our study found that people who were consuming red and processed meat four or more times per week, had a 20% increased risk of colorectal cancer compared with those who were consuming red and processed meat less than twice a week.
Het Algemeen Dagblad had hierover een artikel:
‘Zelfs kleine hoeveelheden rood vlees verhogen risico op darmkanker al’
Een onderzoek naar darmkanker zorgt in Groot-Brittannië voor onrust bij baconfans. Zelfs het eten van een klein beetje rood vlees, waarvan bacon een voorbeeld is, zou het risico op darmkanker doen toenemen. Voor de grootste Britse studie ooit werden maar liefst een half miljoen mensen gevolgd.
Ellen den Hollander
Het Britse ministerie van gezondheid adviseert mensen die dagelijks meer dan 90 gram rood vlees of vleeswaren eten zich in te houden. Beperk je tot 70 gram of minder, luidt het advies. Dat rood vlees (zoals rund- en varkensvlees) en darmkanker met elkaar in verband worden gebracht, was al bekend, maar niet dat relatief kleine hoeveelheden al zo risicovol zijn.
Het gaat om vlees dat mensen bij hun avondeten nuttigen, maar ook om vleeswaren en worstjes.>>>>>>>lees verder
CNN had dit artikel:
Eating just one slice of bacon a day linked to higher risk of colorectal cancer, says study
By Nina Avramova, CNN
Updated 1358 GMT (2158 HKT) April 17, 2019
How bad for you are processed meats?01:06
(CNN)Eating even a moderate amount of red or processed meat is linked with an increased risk of colorectal (bowel) cancer, according to a new study published Wednesday.
People who ate 76 grams of red and processed meat per day -- that's in line with current guidelines and roughly the same as a quarter-pound beef burger -- had a 20% higher chance of developing colorectal cancer compared to others, who ate about 21 grams a day, the equivalent to one slice of ham, according to the research.
The study also found that processed meat, like sausages or bacon, posed a bigger risk than red meat, with the risk of colorectal cancer rising 20% with every 25 grams of processed meat (roughly equivalent to a thin slice of bacon) people ate per day, and by 19% with every 50 grams of red meat (a thick slice of roast beef or the edible bit of a lamb chop).
"A small amount of processed meat seems to have the same effect as a large amount of red meat," said professor Tim Key, who co-authored the study and is deputy director at the University of Oxford's cancer epidemiology unit.>>>>>>>reed more
Consumption of red and processed meat at an average level of 76 g/d that meets the current UK government recommendation (≤90 g/day) was associated with an increased risk of colorectal cancer. Alcohol was also associated with an increased risk of colorectal cancer, whereas fibre from bread and breakfast cereals was associated with a reduced risk.
Diet and colorectal cancer in UK Biobank: a prospective study
Kathryn E Bradbury
Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, UK
National Institute for Health Innovation, School of Population Health, The University of Auckland, Auckland, New Zealand
Corresponding author. National Institute for Health Innovation, School of Population Health, The University of Auckland, Auckland 1072, New Zealand. E-mail: k.bradbury@auckland.ac.nz
Most of the previous studies on diet and colorectal cancer were based on diets consumed during the 1990s.
Methods
We used Cox-regression models to estimate adjusted hazard ratios for colorectal cancer by dietary factors in the UK Biobank study. Men and women aged 40–69 years at recruitment (2006–10) reported their diet on a short food-frequency questionnaire (n = 475 581). Dietary intakes were re-measured in a large sub-sample (n = 175 402) who completed an online 24-hour dietary assessment during follow-up. Trends in risk across the baseline categories were calculated by assigning re-measured intakes to allow for measurement error and changes in intake over time.
Results
During an average of 5.7 years of follow-up, 2609 cases of colorectal cancer occurred. Participants who reported consuming an average of 76 g/day of red and processed meat compared with 21 g/day had a 20% [95% confidence interval (CI): 4–37] higher risk of colorectal cancer. Participants in the highest fifth of intake of fibre from bread and breakfast cereals had a 14% (95% CI: 2–24) lower risk of colorectal cancer. Alcohol was associated with an 8% (95% CI: 4–12) higher risk per 10 g/day higher intake. Fish, poultry, cheese, fruit, vegetables, tea and coffee were not associated with colorectal-cancer risk.
Conclusions
Consumption of red and processed meat at an average level of 76 g/d that meets the current UK government recommendation (≤90 g/day) was associated with an increased risk of colorectal cancer. Alcohol was also associated with an increased risk of colorectal cancer, whereas fibre from bread and breakfast cereals was associated with a reduced risk.
Key Messages
Previous studies have found an increased risk of colorectal cancer in those with high intakes of red and processed meat. Most previous studies collected information on dietary intakes during the 1990s or earlier and patterns in meat consumption have since changed.
In addition, few studies have used re-measured intakes to reduce the impact of measurement error, and to quantify the amount of red and processed meat that is associated with an increased risk. Measurement error generally biases the associations towards the null value; the associations observed in previous studies that did not re-measure intakes may be underestimated.
Our study found that people who were consuming red and processed meat four or more times per week, had a 20% increased risk of colorectal cancer compared with those who were consuming red and processed meat less than twice a week.
Acknowledgements
This research has been conducted using the UK Biobank Resource under Application Number 3037. K.E.B. and T.J.K. conceived of the research. K.E.B. analysed the dataset and wrote the first draft of the manuscript. N.M. contributed code for the analysis. K.E.B., N.M. and T.J.K. interpreted the results, revised the draft paper, and read and approved the final manuscript. UK Biobank is an open-access resource. Bona fide researchers can apply to use the UK Biobank dataset by registering and applying at http://ukbiobank.ac.uk/register-apply/.
Conflict of interest: Dr Bradbury’s spouse is a brewer at Steam Brewing Company, Auckland, New Zealand. Drs Key and Murphy have no competing interests to declare.
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This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted reuse, distribution, and reproduction in any medium, provided the original work is properly cited.
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