LONDON — Consuming red meat may increase the risk of colon cancer in women, a new research in Britain has found.
Researchers studied whether beef is associated with risk of colon and rectal cancer compared with poultry, fish or vegetarian diets, according to a research conducted by the University of Leeds, a diet free from red meat significantly reduces the risk of a type of colon cancer in women living in the United Kingdom.
If a woman avoids eating red meat, her risk of colon cancer is significantly reduced, the findings were published Sunday in the International Journal for Cancer said.
When comparing the effects of these diets to cancer development in specific subsites of the colon, they found that those regularly eating red meat compared to a red meat-free diet had higher rates of distal colon cancer – cancer found on the descending section of the colon, where faeces is stored.
Previous studies have suggested that eating lots of red and processed meat increases risk for colorectal cancer but the researchers said there is limited available information about specific dietary patterns and where cancer occurred in the bowel.
Researchers found that regular eaters of red meat had higher rates of distal colon cancer compared with others. The cancer was found on the descending section of the colon, where feces is stored.
Lead author Dr Diego Rada Fernandez de Jauregui said, “The impact of different types of red meat and dietary patterns on cancer locations is one of the biggest challenges in the study of diet and colorectal cancer”.
“Our research is one of the few studies looking at this relationship and while further analysis in a larger study is needed, it could provide valuable information for those with family history of colorectal cancer and those working on prevention.”
The study analysis explored the relationship between the four dietary patterns and colorectal cancer and a further exploratory analysis examined the correlation between diet and colon subsites.
Co-author Janet said, “Our study not only helps shed light on how meat consumption may affect the sections of the colorectum differently, it emphasises the importance of reliable dietary reporting from large groups of people”.
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Drinking 3 cups of coffee or tea daily may keep stroke risk at bay
KATHMANDU — There have been several conflicting studies on the health benefits of drinking coffee and tea and their various varieties. But drinking up to three cups of coffee or tea in a day is safe because it reduces irregular heartbeat and stroke risk, according to a new study published in the journal JACC: Clinical Electrophysiology.
Coffee has previously been believed to worsen abnormal heart rhythms, as doctors generally discourage patients suffering from the condition. However, the results of this particular study say that a daily consumption of upto 300 mg of caffeine may be safe for arrhythmic patients.
This is because the caffeine acts as a stimulant to the central nervous system and blocks the effect of adenosine. Adenosine is a chemical which causes Atrial Fibrillation (AFib).
A single cup of coffee contains about 95 mg of caffeine. It acts as a stimulant to the central nervous system and works to block the effects of adenosine — a chemical that causes AFib.
AFib is the most common heart rhythm disorder, causes the heart to beat rapidly and skip beats, and if left untreated, can cause strokes.
“There is a public perception, often based on anecdotal experience, that caffeine is a common acute trigger for heart rhythm problems,” said lead author Peter Kistler, Director at Melbourne’s Alfred Hospital.
But, “caffeinated beverages such as coffee and tea have long-term anti-arrhythmic properties mediated by antioxidant effects and antagonism of adenosine,” he added.
A meta-analysis of 228,465 participants showed that AFib frequency decreasing by 6 per cent in regular coffee drinkers, and an analysis of 115,993 patients showed a 13 per cent reduced risk.
Another study of 103 post-heart attack patients who received an average of 353 mg of caffeine a day showed improvement in heart rate and no significant arrhythmias — or abnormal heart rhythms, that cause the heart to beat too fast, slow or unevenly.
However, in two studies, where patients drank at least 10 cups and nine cups of coffee per day, showed an increased risk for ventricular arrhythmias (VAs) – a condition in which the lower chambers of the heart (ventricles) beat very quickly.
On the other hand, patients with pre-existing heart conditions who consumed two or more energy drinks — that contains concentrated caffeine — per day reported palpitations within 24 hours.
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