Breast Cancer A Potential Risk Factor For Colorectal Cancer

Introduction . The intake of red and/or processed meat is a potential risk factor for colorectal cancer (Chenni et al, 2013, pg 227). One of the recommendations to reduce the risk of colorectal cancer is to reduce the intake of red meat (Takachi et al, 2011, pg 604). Higher instances of colon cancer have been found in men than in women, because men generally consume more red meat than women (Zhu et al, 2013, pg 2). Some studies prove that an increase of colon tumors in rats connected in high protein and high fat diets dependent upon the type of red meat consumed (Pierre et al, 2004, pg 2713). Gastric and colorectal cancers are not the only cancers associated with processed red meats, other types of cancers include: lung cancer, cancer of the upper aero-digestive tract, prostrate cancer, and cancer of the lower urogenital tract [5]. Most cancer genesis and promotion mechanisms depend on environmental factors, and are not genetically determined [6]. Some studies suggest that many cance rs that are prevalent today could be prevented by changing nutrition plans and adapting the Mediterranean diet into their lifestyle [6]. Different countries had different processed meat counts in their everyday diets and that is something to consider when analyzing the correlation of colon cancer and processed red meats [5]. The intake of specific nutrients enhances the cancer process especially if there are any pre-carcinogens their precursors. Two groups of compounds have beenShow MoreRelatedCancer : A Type Of Disease1203 Words   |  5 PagesResearch Paper: Cancer Cancer, is a type of disease that involves abnormal cell growth and has the potential to invade or spread to other parts of the body. Not all tumors are cancerous, there is one type that is not cancerous; benign tumors (which do not spread to other parts of the body). 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