Friday, July 08, 2011

Meat Lovers Face Greater Risk of Bladder Cancer

(HealthDay News) -- Eating meat frequently, especially when it's well-done or cooked at high temperatures, can boost the risk of bladder cancer, a new study suggests.

"It's well-known that meat cooked at high temperatures generates heterocyclic amines that can cause cancer," study presenter Jie Lin, an assistant professor in the University of Texas M. D. Anderson Cancer Center's department of epidemiology, said in a news release from the cancer center. "We wanted to find out if meat consumption increases the risk of developing bladder cancer and how genetic differences may play a part."

This study tracked 884 patients with bladder cancer and 878 who didn't have it. They responded to questionnaires about their diets.

Those who ate the most red meat were almost 1.5 times more likely to develop bladder cancer than those who ate the least. The study linked steak, pork chops and bacon to the highest risk. But even chicken and fish -- when fried -- upped the risk of cancer, the study found. Read more...

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