Increased Risk for Colorectal and Breast Cancer

Researchers scored dietary habits based on inflammatory effects and antioxidant content and compared cancer risk. Those who consumed the highest amounts of inflammatory products, including red and processed meat increased their risk for colorectal cancer when compared to those who consumed the fewest inflammatory foods and consumed the highest amounts of antioxidants and fiber. P

The highest intakes of pro-inflammatory products were also associated with an increased risk for breast cancer, compared with the least intake.

These results suggest a link between meat intake and pro-oxidant and pro-inflammatory effects associated with increased cancer risk.

References: Obón-Santacana M, Romaguera D, Gracia-Lavedan E, et al. Dietary inflammatory index, dietary non-enzymatic antioxidant capacity, and colorectal and breast cancer risk (MCC-Spain Study). Nutrients. 2019;11:1406-1426.

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