Red Meat and Colorectal Cancer

As reported in HealthDay News, a study by the American Cancer Society of 2,315 participants diagnosed with colorectal cancer looked at an association between intake of red and processed meat before diagnosis as related to risk of death.

High intake of red and processed meat before diagnosis of colorectal cancer was identified as a risk factor for increased risk of death.  This suggests that management of a healthy lifestyle by reducing red and processed meat consumption reduces the chances of development of the disease and the prognosis of the disease once diagnosed.

For more information, see:  Chemotherapy Advisor

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