Reply to thread

Message

<blockquote data-quote="ex-muslim Ahmed" data-source="post: 9414510" data-attributes="member: 179431">The World Health Organization has determined that dietary factors&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; account for at least 30 percent of all cancers in Western countries&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; and up to 20 percent in developing countries. When cancer researchers&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; started to search for links between diet and cancer, one of the&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; most noticeable findings was that people who avoided meat were&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; much less likely to develop the disease. Large studies in England&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; and Germany showed that vegetarians were about 40 percent less&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; likely to develop cancer compared to meat eaters.A number of hypotheses have been advanced to explain the connection&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; between meat consumption and cancer risk. First, meat is devoid&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; of fiber and other nutrients that have a protective effect. Meat&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; also contains animal protein, saturated fat, and, in some cases,&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; aromatic hydrocarbons (PAH) formed during the processing or cooking&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; of meat. HCAs, formed as meat is cooked at high temperatures, and&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; PAHs, formed during the burning of organic substances, are believed&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; to increase cancer risk. In addition, the high fat content of meat&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; and other animal products increases hormone production, thus increasing&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; the risk of hormone-related cancers such as breast and prostate&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; cancer. &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; In 1997, the American Institute for Cancer Research (AICR) published&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; a review of the major studies on food, nutrition, and cancer prevention.&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; For cancers of the breast, prostate, kidney, and pancreas, it was&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; determined that red meat (beef, pork, or lamb) consumption possibly&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; increased cancer risk. For colorectal cancer, a review of the literature&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; determined that red meat probably increased cancer risk and that&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; processed meat, saturated/animal fat, and heavily cooked meat possibly&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp;&nbsp; increased risk.5&nbsp;<a href="http://www.cancerproject.org/survival/cancer_facts/meat.php" target="_blank">http://www.cancerproject.org/survival/cancer_facts/meat.php</a></blockquote>

[QUOTE="ex-muslim Ahmed, post: 9414510, member: 179431"] [SIZE=4]The World Health Organization has determined that dietary factors account for at least 30 percent of all cancers in Western countries and up to 20 percent in developing countries. [B]When cancer researchers started to search for links between diet and cancer, one of the most noticeable findings was that people who avoided meat were much less likely to develop the disease.[/B] Large studies in England and Germany showed that vegetarians were about 40 percent less likely to develop cancer compared to meat eaters.[/SIZE] [SIZE=4]A number of hypotheses have been advanced to explain the connection between meat consumption and cancer risk. First, meat is devoid of fiber and other nutrients that have a protective effect. Meat also contains animal protein, saturated fat, and, in some cases, carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) formed during the processing or cooking of meat. HCAs, formed as meat is cooked at high temperatures, and PAHs, formed during the burning of organic substances, are believed to increase cancer risk. In addition, the high fat content of meat and other animal products increases hormone production, thus increasing the risk of hormone-related cancers such as breast and prostate cancer. In 1997, the American Institute for Cancer Research (AICR) published a review of the major studies on food, nutrition, and cancer prevention. For cancers of the breast, prostate, kidney, and pancreas, it was determined that red meat (beef, pork, or lamb) consumption possibly increased cancer risk. For [B]colorectal cancer, a review of the literature determined that red meat probably increased cancer risk and that processed meat, saturated/animal fat, and heavily cooked meat possibly increased risk[/B].5[/SIZE] [URL]http://www.cancerproject.org/survival/cancer_facts/meat.php[/URL] [/QUOTE]

Verification

Dawasata paya keeyak thibeda?

Search

Latest ads

Reply to thread