Eating chicken could help reduce risk of colon cancer- study
Those who consume diets higher in processed meats show a greater risk of developing recurrent colorectal adenomas, as opposed to people who consumed certain white meats, like chicken.
20/12/05 A recent study in The American Journal of Gastroenterology revealed that patterns in diet may effect the development of colorectal adenomas, or precancerous polyps of the colon.
In this study, over 1500 patients underwent baseline colonoscopy to remove existing polyps. They were then given a survey about their diet. After a period of one and then four years later, the group underwent follow-up colonoscopies to determine if any polyps had returned. Those who had consumed diets higher in processed meats showed a greater risk of developing recurrent colorectal adenomas. Those with diets high in certain white meats, like chicken, were less prone to this risk.
Previous studies have explored whether fiber intake effects the growth and development of colorectal adenomas and cancer, however, this study found no significant evidence to suggest an association. The same was determined for dietary intake of fat and red meat.
According to the National Cancer Institute and U.S. National Institutes of Health, Colorectal cancer is the third most common type of non-skin cancer in men (after prostate cancer and lung cancer) and in women (after breast cancer and lung cancer). It is the second leading cause of cancer death in the United States with more than 57,000 people dying from colorectal cancer each year.
This article is published in The American Journal of Gastroenterology.
Douglas J. Robertson, MD, MPH is also Assistant Professor of Medicine at Dartmouth Medical School. He is currently clinical director of the Vitamin D/Calcium Polyp Prevention Study, a large multi-center trial that aims to determine whether intake of Vitamin D and/or calcium supplements can reduce adenoma recurrence in those with a history of colon adenomas.
