ข่าวร้ายสำหรับผู้ชื่นชอบอาหารจานเนื้อ

ตอบเมื่อ: 12 ม.ค. 2008, 6:50 pm

ข่าวร้ายสำหรับผู้ชื่นชอบอาหารจานเนื้อ
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องค์การอนามัยโลก ได้ระบุ อาหารจานเนื้อ เป็นหนึ่งในสาเหตุหลักของโรคมะเร็งร้าย ในลำไส้ และ เต้านม จากผู้ป่วยมะเร็งทั่วโลกหลายร้อยล้านคน ที่มีการวิจัย และ ศึกษาเป็นเวลาหลาย ๆ ปี โดยเฉพาะในประเทศตะวันตก ซึ่งมีผู้ทานอาหารจานเนื้อเป็นจำนวนมาก และประเทศที่เริ่มมีฐานะทางเศรษฐกิจดีในเอเซีย ซึ่งเปลี่ยนวิถีชีวิตในการบริโภคแบบอย่างตะวันตกซึ่ง มีอาหารจานเนื้อเป็นหลัก

มีข้อมูลที่น่าสนใจอาหารทางเอเซียซึ่งดั้งเดิมเน้นเป ็น ธัญพืช ข้าว ผักสด ผลไม้ เป็นอาหารจานหลัก พบว่า มีผู้ป่วยเป็นโรคมะเร็ง ในอัตราต่ำมาก แต่เมือ่ประเทศมีฐานะทางเศรษฐกิจดีขึ้นในช่วงเวลาเพี ยง 10 กว่าปี กลับมีผู้เป็นมะเร็งสูงขึ้น ๆ จนน่าตกใจ แนวโน้มผู้ป่วยเป็นมะเร็งทั่วโลกจะทวีสูงขึ้น แก่ผู้ที่นิยมชมชอบอาหารจานเนื้อเป็นหลัก นอกจากความเสี่ยงต่อโรคไต และโรคตับ เนื่องจากสารตกค้าง และของเสียในซากสัตว์ แหล่งข่าวจากองค์การอนามัยโลก ระบุ

ข้อมูลจาก

องค์การอนามัยโลก
สมาคมโรคมะเร็งแห่งสหรัฐอเมริกา
กองทุนวิจัย และต่อต้านโรคมะเร็งแห่งโลก
คณะแพทย์ แห่ง มหาวิทยาลัยฮาวาดด์ สหรัฐ

Cancer Facts - Meat Consumption and Cancer Risk

The World Health Organization has determined that dietary factors account for at least 30 percent of all cancers in Western countries and up to 20 percent in developing countries. When cancer researchers started to search for links between diet and cancer, one of the most noticeable findings was that people who avoided meat were much less likely to develop the disease. Large studies in England and Germany showed that vegetarians were about 40 percent less likely to develop cancer compared to meat eaters.1-3 In the United States, researchers studied Seventh-day Adventists, a religious group that is remarkable because, although nearly all members avoid tobacco and alcohol and follow generally healthful lifestyles, about half of the Adventist population is vegetarian, while the other half consumes modest amounts of meat. This fact allowed scientists to separate the effects of eating meat from other factors. Overall, these studies showed significant reductions in cancer risk among those who avoided meat.4 In contrast, Harvard studies showed that daily meat eaters have approximately three times the colon cancer risk, compared to those who rarely eat meat.

A number of hypotheses have been advanced to explain the connection between meat consumption and cancer risk. First, meat is devoid of fiber and other nutrients that have a protective effect. Meat also contains animal protein, saturated fat, and, in some cases, carcinogenic compounds such as heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) formed during the processing or cooking of meat. HCAs, formed as meat is cooked at high temperatures, and PAHs, formed during the burning of organic substances, are believed to increase cancer risk. In addition, the high fat content of meat and other animal products increases hormone production, thus increasing the risk of hormone-related cancers such as breast and prostate cancer.

In 1997, the American Institute for Cancer Research (AICR) published a review of the major studies on food, nutrition, and cancer prevention. For cancers of the breast, prostate, kidney, and pancreas, it was determined that red meat (beef, pork, or lamb) consumption possibly increased cancer risk. For colorectal cancer, a review of the literature determined that red meat probably increased cancer risk and that processed meat, saturated/animal fat, and heavily cooked meat possibly increased risk.5

Carcinogenic Compounds in Cooked Meat

Heterocyclic Amines
HCAs, a family of mutagenic compounds, are produced during the cooking process of many animal products, including chicken, beef, pork, and fish. Even meat that is cooked under normal grilling, frying, or oven-broiling may contain significant quantities of these mutagens.6,7,8 The longer and hotter the meat is cooked, the more these compounds form. In some studies, grilled chicken has formed higher concentrations of these cancer-causing substances than other types of cooked meat.9

The major classes of heterocyclic amines include amino-imidazo-quinolines, or amino-imidazo-quinoxalines (collectively called IQ-type compounds), and amino-imidazo-pyridines such as PhIP. IQ-type compounds and PhIP are formed from creatine or creatinine, specific amino acids, and sugars.10 All meats (including fish) are high in creatine, and HCA formation is greatest when cooking meat at high temperatures, as is most common with grilling or frying. Consumption of well-done meat and PhIP has been associated with increased risk of breast cancer and colon cancer, as discussed in greater detail below. A recent case-control study at the University of Utah that included 952 subjects with rectal cancer and 1205 controls found that men and women with the highest consumption of processed or well-cooked meat had an increased risk of rectal cancer.11

Polycyclic Aromatic Hydrocarbons

Grilling or broiling meat over a direct flame results in fat dropping on the hot fire and the production of polycyclic aromatic hydrocarbon-containing flames. Polycyclic aromatic hydrocarbons (PAHs) adhere to the surface of food, and the more intense the heat, the more PAHs are present.5 They are widely believed to play a significant role in human cancers.12 A fairly consistent association between grilled or broiled, but not fried, meat consumption and stomach cancer implies that dietary exposure to PAHs may play a role in the development of stomach cancer in humans.5

Breast Cancer

Countries with a higher intake of fat, especially fat from animal products, such as meat and dairy products, have a higher incidence of breast cancer.13,14,15 In Japan, for example, the traditional diet is much lower in fat, especially animal fat, than the typical western diet, and breast cancer rates are low. In the late 1940s, when breast cancer was particularly rare in Japan, less than 10 percent of the calories in the Japanese diet came from fat.16 The American diet is centered on animal products, which tend to be high in fat and low in other important nutrients, with 30 to 35 percent of calories coming from fat. When Japanese girls are raised on westernized diets, their rate of breast cancer increases dramatically. Even within Japan, affluent women who eat meat daily have an 8.5 times higher risk of breast cancer than poorer women who rarely or never eat meat.17 One of the proposed reasons is that fatty foods boost the hormones that promote cancer.

The consumption of high-fat foods such as meat, dairy products, fried foods, and even vegetable oils causes a woman’s body to make more estrogens, which encourage cancer cell growth in the breast and other organs that are sensitive to female * hormones. This suggests that, by avoiding fatty foods throughout life, hormone-related cancer risk decreases. A 2003 study, published in the Journal of the National Cancer Institute, found that when girls ages eight to ten reduced the amount of fat in their diet—even very slightly—their estrogen levels were held at a lower and safer level during the next several years. By increasing vegetables, fruits, grains, and beans, and reducing animal-derived foods, the amount of estradiol (a principal estrogen) in their blood dropped by 30 percent, compared to a group of girls who did not change their diets.18

Harvard researchers recently conducted a prospective analysis of 90,655 premenopausal women, ages 26 to 46, enrolled in the Nurses’ Health Study II and determined that intake of animal fat, especially from red meat and high-fat dairy products, during premenopausal years is associated with an increased risk of breast cancer. Increased risk was not associated with vegetable fats.19

In addition, researchers at the Ontario Cancer Institute conducted a meta-analysis of all the case-control and cohort studies published up to July 2003 that studied dietary fat, fat-containing foods, and breast cancer risk. Case-control and cohort study analyses yielded similar risk results, with a high total fat intake associated with increased breast cancer risk. Significant relative risks for meat and saturated fat intake also emerged, with high meat intake increasing cancer risk by 17 percent and high saturated fat intake increasing cancer risk by 19 percent.20

Several studies show meat intake to be a breast cancer risk factor, even when confounding factors, such as total caloric intake and total fat intake, are controlled.21,22 Part of the reason may be that meat becomes a source of carcinogens and/or mutagens, such as HCAs, that are formed while cooking meat at high temperatures. A review of HCAs showed that certain HCAs are distributed to the mammary gland and that humans can activate HCAs metabolically.23 As a consequence, frequent meat consumption may be a risk factor for breast cancer.21

Colorectal Cancer

As with breast cancer, frequent consumption of meat, particularly red meat, is associated with an increased risk of colon cancer.24,25 Total fat and saturated fat, which tend to be substantially higher in animal products than in plant-derived foods, and refined sugar, all heighten colon cancer risks. At Harvard University, researchers zeroed in on red meat, finding that individuals eating beef, pork, or lamb daily have approximately three times the colon cancer risk, compared to people who generally avoid these products. 25,26 A review of 32 case-control and 13 cohort studies concluded that meat consumption is associated with an increase in colorectal cancer risk, with the association being more consistently found with red meat and processed meat.12 And, in the recently published Cancer Prevention Study II, involving 148,610 adults followed since 1982, the group with the highest red meat and processed meat intakes had approximately 30 to 40 percent and 50 percent higher colon cancer risk, respectively, compared to those with lower intakes.27 In this study, high red meat intake was defined as 3 ounces of beef, lamb, or pork for men and 2 ounces for women daily, the amount in a typical hamburger. High processed meat intake (ham, cold cuts, hot dogs, bacon, sausage) was defined as 1 ounce eaten 5 or 6 times a week for men, and 2 or 3 times a week for women—the amount in one slice of ham. In addition, earlier studies have also indicated that those consuming white meat, particularly chicken, have approximately a threefold higher colon cancer risk, compared to vegetarians.28

Secondary bile acids are probably part of the problem. In order to absorb fat, the liver makes bile, which it stores in the gallbladder. After a meal, the gallbladder sends bile acids into the intestine, where they chemically modify the fats eaten so they can be absorbed. Unfortunately, bacteria in the intestine turn these bile acids into cancer-promoting substances called secondary bile acids. Meats not only contain a substantial amount of fat; they also foster the growth of bacteria that cause carcinogenic secondary bile acids to form.

Cooking methods that promote the formation of HCAs are believed to play a significant role in colorectal cancer risk. A case-control study in North Carolina that analyzed meat intake by level of doneness, cooking method, and estimated intake of HCAs in 620 colon cancer patients and 1038 controls, found that not only was red meat intake positively associated with colon cancer risk, but also pan-frying was the riskiest way to prepare meat due to high HCA formation.29 Confirmation of the link between frying and colorectal cancer risk was adduced in the review mentioned above, where high frying temperature was found to increase colon cancer risk almost twofold, and rectal cancer risk by 60 percent.12

Prostate Cancer

Prostate cancer is one of the leading cancers among men in the U.S., and researchers have explored a number of possible dietary factors contributing to prostate cancer risk. These include dietary fat, saturated fat, dairy products, and meat, as well as dietary factors that may decrease risk, such as the consumption of carotenoids and other antioxidants, fiber, and fruit. As with breast cancer risk, a man’s intake of dietary fat, which is abundant in meat and other animal products, increases testosterone production, which in turn increases prostate cancer risk. One of the largest nested case-control studies, which showed a positive association between prostate cancer incidence and red meat consumption, was done at Harvard University in an analysis of almost 15,000 male physicians in the Physicians’ Health Study.30 Although this study primarily analyzed plasma fatty acids and prostate cancer risk, the authors found that men who consumed red meat at least five times per week had a relative risk of 2.5 for developing prostate cancer compared to men who ate red meat less than once per week. The most comprehensive dietary cohort study on diet and prostate cancer risk reported on nearly 52,000 health professionals in Harvard’s Health Professionals Follow-Up Study, which completed food frequency questionnaires in 1986.31 The report, based on 3 to 4 years of follow-up data, found a statistically significant relationship between higher red meat intake and the risk of prostate cancer, with red meat as the food group with the strongest positive association with advanced prostate cancer. These and other study findings suggest that reducing or eliminating meat from the diet reduces the risk of prostate cancer.32

Other Cancers

Although not as extensively studied as breast, colon, and prostate cancer risk, a number of studies have concluded that meat consumption may play a significant role in kidney and pancreatic cancer risk. Three of eight case-control studies examining the relationship between renal cell carcinoma and meat consumption found a statistically significant increase in risk with a high consumption of meat. In addition, a prospective study in Japan found that people consuming meat daily had higher death rates from kidney cancer than those eating meat less frequently.5

Pancreatic cancer is relatively uncommon, yet it is frequently fatal, with fewer than 20 percent of cases surviving for one full year. Daily meat intake has been shown to be associated with increased pancreatic cancer risk in a number of prospective, cohort, and case-control studies.5 Some of these studies have singled out beef and pork consumption and have concluded there is a higher risk for pancreatic cancer with a higher intake of these foods.5 Dietary fat, saturated fat, and protein intake has not demonstrated a relationship with pancreatic cancer risk, however. This finding implies that cooking methods, and possibly HCA and PAH formation in cooked meat, might explain the association as well as some of the inconsistencies in data that show a relationship between meat in the diet and pancreatic carcinogenesis.5

Conclusion

Two themes consistently emerge from studies of cancer from many sites: vegetables and fruits help to reduce risk, while meat, animal products, and other fatty foods are frequently found to increase risk. Consumption of dietary fat drives production of hormones, which, in turn, promotes growth of cancer cells in hormone-sensitive organs such as the breast and prostate. Meat is devoid of the protective effects of fiber, antioxidants, phytochemicals, and other helpful nutrients, and it contains high concentrations of saturated fat and potentially carcinogenic compounds, which may increase one’s risk of developing many different kinds of cancer.

Vegetarian diets and diets rich in high-fiber plant foods such as whole grains, legumes, vegetables, and fruits offer a measure of protection.5 Fiber greatly speeds the passage of food through the colon, effectively removing carcinogens, and fiber actually changes the type of bacteria that is present in the intestine, so there is reduced production of carcinogenic secondary bile acids. Plant foods are also naturally low in fat and rich in antioxidants and other anti-cancer compounds. Not surprisingly, vegetarians are at the lowest risk for cancer and have a significantly reduced risk compared to meat-eaters.33

References

1. Thorogood M, Mann J, Appleby P, McPherson K. Risk of death from cancer and ischaemic heart disease in meat and non-meat eaters. Br Med J 1994; 308:1667-70.
2. Chang-Claude J, Frentzel-Beyme R, Eilber U. Mortality patterns of German vegetarians after 11 years of follow-up. Epidemiology 1992;3:395-401.
3. Chang-Claude J, Frentzel-Beyme R. Dietary and lifestyle determinants of mortality among German vegetarians. Int J Epidemiol 1993;22:228-36.
4. Barnard ND, Nicholson A, Howard JL. The medical costs attributable to meat consumption. Prev Med 1995;24:646-55.
5. World Cancer Research Fund. Food, nutrition, and the prevention of cancer: A global perspective. American Institute of Cancer Research. Washington, DC: 1997.
6. Skog KI, Johansson MAE, Jagerstad MI. Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence, and intake. Food and Chem Toxicol 1998;36:879-96.
7. Robbana-Barnat S, Rabache M, Rialland E, Fradin J. Heterocyclic amines: occurrence and prevention in cooked food. Environ Health Perspect 1996;104:280-8.
8. Thiebaud HP, Knize MG, Kuzmicky PA, Hsieh DP, Felton JS. Airborne mutagens produced by frying beef, pork, and a soy-based food. Food Chem Toxicol 1995;33(10):821-8.
9. Sinha R, Rothman N, Brown ED, et al. High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo-[4,5] pyridine [PhlP] occur in chicken but are dependent on the cooking method. Cancer Res 1995;55:4516-19.
10.Jagerstad M, Skog K, Grivas S, Olsson K. Formation of heterocyclic amines using model systems. Mutat Res. 1991 Mar-Apr;259(3-4):219-33.
11.Murtaugh MA, Ma KN, Sweeney C, Caan BJ, Slattery ML. Meat Consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. J Nutr. 2004 Apr;134(4):776-784.
12.Norat T, Riboli E. Meat consumption and colorectal cancer: a review of epidemiologic evidence. Nutr Rev. 2001 Feb;59(2):37-47.
13.Armstrong B, Doll R. Environmental factors and cancer incidence and mortality in different countries, with special reference to dietary practices. Int J Cancer 1975;15:617-31.
14.Carroll KK, Braden LM. Dietary fat and mammary carcinogenesis. Nutrition and Cancer 1985;6:254-9.
15.Rose DP, Boyar AP, Wynder EL. International comparisons of mortality rates for cancer of the breast, ovary, prostate, and colon, and per capita food consumption. Cancer 1986;58:2363-71.
16.Lands WEM, Hamazaki T, Yamazaki K, et al. Changing dietary patterns. Am J Clin Nutr 1990;51:991-3. 17.Hirayama T. Epidemiology of breast cancer with special reference to the role of diet. Prev Med 1978;7:173-95.
18.Dorgan JF, Hunsberger SA, McMahon RP, et al. Diet and * hormones in girls: findings from a randomized controlled clinical trial. J Natl Cancer Inst 2003;95:132-41.
19.Cho E, Spiegelman D, Hunter DJ, et al. Premenopausal fat intake and risk of breast cancer. J Natl Cancer Inst 2003;95:1079-85.
20.Boyd NF, Stone J, Vogt KN, Connelly BS, Martin LJ, Minkin S. Dietary fat and breast cancer risk revisited: a meta-analysis of the published literature. Br J Cancer. 2003 Nov 3;89(9):1672-85.
21.De Stefani E, Ronco A, Mendilaharsu M, Guidobono M, Deneo-Pellegrini H. Meat intake, heterocyclic amines, and risk of breast cancer: a case-control study in Uruguay. Cancer Epidemiol Biomarkers Prev 1997;6(8):573-81.
22.Matos EL, Thomas DB, Sobel N, Vuoto D. Breast cancer in Argentina: case-control study with special reference to meat eating habits. Neoplasma 1991;38(3):357-66.
23.Snyderwine EG. Some perspectives on the nutritional aspects of breast cancer research. Food-derived heterocyclic amines as etiologic agents in human mammary cancer. Cancer. 1994 Aug 1;74(3 Suppl):1070-7.
24.Singh PN, Fraser GE. Dietary risk factors for colon cancer in a low-risk population. Am J Epidemiol 1998;148(8):761-74.
25.Giovannucci E, Rimm EB, Stampfer MJ, Colditz GA, Ascherio A, Willett WC. Intake of fat, meat, and fiber in relation to risk of colon cancer in men. Cancer Res 1994;54(9):2390-7.
26.Willett WC, Stampfer MJ, Colditz GA, Rosner BA, Speizer FE. Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women. N Engl J Med 1990;323:1664-72.
27.Chao A, Thun MJ, Connell CJ, et al. Meat consumption and risk of colorectal cancer. JAMA 2005;293:172-82.
28.Fraser GE. Associations between diet and cancer, ischemic heart disease, and all-cause mortality in non-Hispanic white California Seventh-day Adventists. Am J Clin Nutr 1999;70(suppl):532S-8S.
29.Butler LM, Sinha R, Millikan RC, Martin CF, Newman B, Gammon MD, Ammerman AS, Sandler RS. Heterocyclic amines, meat intake, and association with colon cancer in a population-based study. Am J Epidemiol. 2003 Mar 1;157(5):434-45.
30.Gann PH, Hennekens CH, Sacks FM, Grodstein F, Giovannucci EL, Stampfer MJ. Prospective study of plasma fatty acids and risk of prostate cancer. J Natl Cancer Inst. 1994 Feb 16;86(4):281-6.
31.Giovannucci E, Rimm EB, Colditz GA, Stampfer MJ, Ascherio A, Chute CC, Willett WC. A prospective study of dietary fat and risk of prostate cancer. J Natl Cancer Inst. 1993 Oct 6;85(19):1571-9.
32.Kolonel LN. Nutrition and prostate cancer. Cancer Causes Control. 1996 Jan;7(1):83-44.
33.Phillips RL. Role of lifestyle and dietary habits in risk of cancer among Seventh-day Adventists. Cancer Res 1975;35(Suppl):3513-22.

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ตอบเมื่อ: 02 ก.ย. 2008, 10:54 pm

ชอบเป็นบางอย่างจ้า พยายามลด ละ เลิก อยู่ ท่าน muntana
เห็นภาพประกอบแล้ว น่ากลัว หลายเด้อ สู้ สู้

ตอบเมื่อ: 03 ก.ย. 2008, 9:42 pm

โรคมะเร็ง ต้นเหตหลักที่แท้จริง

จากงานศึกษา วิจัยโรคมะเร็ง สาเหตุหลัก ของการก่อตัวของโรคร้ายต่อมนุษย์ โดยคณะนักวิทยาศาสตร์ ทีมคณะแพทย์ที่มีชื่อเสียงระดับโลก จากหลายหลาย
มหาวิทยาลัยแพทย์ชื่อดังก้องโลก โดยทุนสนับสนุนจาก สถาบันต่อต้านโรคมะเร็งแห่งโลก The World Cancer Research Fund (WCRF )

สถาบันศึกษา วิจัยโรคมะเร็งแห่งสหรัฐ
American Institute for Cancer Research
และ สถาบันโรคมะเร็งแห่งชาติ

การแพทย์อีกหลาย ๆ แห่ง ได้ยื่นยัน จากการศึกษา วิจัยกว่า 7 ปี โดยทีมนักวิจัยกว่า 12000 คน ผู้ป่วยโรคมะเร็งกว่า 500000 คน ว่าเนื้อสัตว์ เป็นหนึ่งต้นเหตุหลักสำคัญ ของการเกิดโรคมะเร็งร้ายในมนุษย์ หรือกว่า 70 %

ในประเทศไทย ไม่อาจคาดเดาจำนวนผู้ป่วยโรคมะเร็งที่แท้จริงเพราะข้อมูลไม่ครบถ้วน และถูกบิดเบือน แต่ที่แน่ ๆ ผู้ป่วยมะเร็งจำนวนนับล้าน ๆ คน รอคิวรักษาแต่ เป็นที่รู้ ๆ กัน อยู่ ว่า รพ รัฐทั่วไปไม่อาจสนองตอบได้ ผู้ปวยกำลังเพิ่มขึ้นอย่างรวดเร็วเป็นทวีคูณ รวมถึงหลาย ๆ แห่งทั่วโลก ๆ

ข้อมูลสำคัญยังมีอีก นับร้อย ๆ งานวิจัย การค้นพบ ข่าวสารสุขภาพ เกี่ยวกับต้นเหตุที่แท้จริงโรคมะเร็งไม่มีการเปิดเผยในไทย

- โรคมะเร็งร้าย หากเกิดขึ้นแล้วโอกาศเสี่ยงต่อการมีชีวิตอยู่
มีน้อยมาก

The Cancer ProjectNutrition and Diet Resource for Cancer Prevention and Survivalwww.cancerproject.org

Many studies indicate that eating a lot of red meat increases a person's risk of developing colorectal cancer. Here's one more to add to the pile. This study involved more than 140,000 men and women and was led by the American Cancer Society. Researchers collected information about the participants' eating habits over a ten-year period. When the study was over, the average age of participants was 63.

In comparing red meat consumption to colorectal cancer incidence, researchers found that people who ate a lot of red meat were 30-40% more likely to develop cancer of the lower colon and rectum than people who didn't eat much red meat.

How much is "a lot" of red meat?
For the purposes of this study, high red meat intake was classified as 3 ounces of red meat a day for men and 2 ounces of red meat a day for women. Low red meat intake was classified as less than 2 ounces of red meat twice a week for men and less than one ounce of red meat twice a week for women. An ounce of meat is about the size of a fist

จากงานศึกษา วิจัยโรคมะเร็ง สาเหตุหลัก ของการก่อตัวของโรคร้ายต่อมนุษย์ โดยคณะนักวิทยาศาสตร์ ทีมคณะแพทย์ที่มีชื่อเสียงระดับโลก จากหลายหลายมหาวิทยาลัยแพทย์ชื่อดังก้องโลก โดยทุนสนับสนุนจาก สถาบันต่อต้านโรคมะเร็งแห่งโลก The World Cancer Research Fund (WCRF )

สถาบันศึกษา วิจัยโรคมะเร็งแห่งสหรัฐ
American Institute for Cancer Research
และ สถาบันโรคมะเร็งแห่งชาติ

การแพทย์อีกหลาย ๆ แห่ง ได้ยื่นยัน จากการศึกษา วิจัยกว่า 7 ปี โดยทีมนักวิจัยกว่า 12000 คน ผู้ป่วยโรคมะเร็งกว่า 500000 คน ว่าเนื้อสัตว์ เป็นหนึ่งต้นเหตุหลักสำคัญ ของการเกิดโรคมะเร็งร้ายในมนุษย์ หรือกว่า 70 %

ในประเทศไทย ไม่อาจคาดเดาจำนวนผู้ป่วยโรคมะเร็งที่แท้จริงเพราะข้อมูลไม่ครบถ้วน และถูกบิดเบือน แต่ที่แน่ ๆ ผู้ป่วยมะเร็งจำนวนนับล้าน ๆ คน รอคิวรักษาแต่ เป็นที่รู้ ๆ กัน อยู่ ว่า รพ รัฐทั่วไปไม่อาจสนองตอบได้ ผู้ปวยกำลังเพิ่มขึ้นอย่างรวดเร็วเป็นทวีคูณ รวมถึงหลาย ๆ แห่งทั่วโลก ๆ

ข้อมูลสำคัญยังมีอีก นับร้อย ๆ งานวิจัย การค้นพบ ข่าวสารสุขภาพ เกี่ยวกับต้นเหตุที่แท้จริงโรคมะเร็งไม่มีการเปิดเผยในไทย

- โรคมะเร็งร้าย หากเกิดขึ้นแล้วโอกาศเสี่ยงต่อการมีชีวิตอยู่
มีน้อยมาก -

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Subject: Red meat and cancer

Limit Consumption of Red Meats (such as beef, pork and lamb) and Avoid Processed Meats.
To reduce your cancer risk, eat no more than 18 oz. (cooked weight) per week of red meats, like beef, pork and lamb and avoid processed meat such as ham, bacon, salami, hot dogs and sausages

Red meat refers to beef, pork and lamb, - foods like hamburgers, steak, pork chops and roast lamb. The term processed meat refers to meats preserved by smoking, curing or salting, or by the addition of preservatives. Examples include ham, bacon, pastrami
and salami, as well as hot dogs and sausages.

The evidence from the Expert Report that red meat is a cause of colorectal cancer is convincing. This evidence is much stronger now than it was in the mid-1990s. Red meat contains substances that are linked to colon cancer. For example, heme iron, the compound that gives red meat its color, has been shown to damage the lining of the colon.

Studies also show that people who eat a lot of red meat tend to eat less plant-based foods, so they benefit less from their cancer-protective properties

risk of colorectal cancer, and there is also suggested evidence for some other cancers, such as prostate cancer. Red meat refers to beef, pork, and lamb, although some studies have included all processed meats (such as bacon, sausage, hot dogs, and cold cuts) in their definition regardless of their animal origin. Some research has suggested that processed, but not fresh meat may increase risk. More research is needed to understand how these meats influence cancer risk. The increased risk may be due to the iron and fat in red meat, and/or the salt and nitrates/nitrites in processed meat. Additionally, when meat is cooked at high temperatures, substances are formed that may be mutagenic or carcinogenic. Back to Top

Measure

Average daily ounces of red meat for people ages 2 and older. Red meat includes beef, lamb, and pork from all sources

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Red meat increases cancer risk
Fri, 14 Dec 2007 18:07:27 GMT

Recent studies show that individuals who have high red meat consumption may have a greater risk of developing several types of cancer.

Extensive studies on 500,000 individuals revealed that people who eat red meat on a regular basis have a higher risk of lung, pancreatic, colorectal, liver and esophageal cancers. “Meats can cause cancer by several routes. For example, they are both sources of saturated fat and iron, which have independently been associated with carcinogenesis," said Dr. Amanda Cross of the US National Cancer Institute.

"A decrease in the consumption of red and processed meat could reduce the incidence of cancer at multiple sites," she added.

This is while previous studies showed that Meat is a source of several chemicals which can DNA mutations, including N-nitroso compounds (NOCs), heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).

The Cancer Project
Nutrition and Diet Resource for
Cancer Prevention and Survival
www.cancerproject.org

www.2ndCancerOpinionUSA.com

Medical Research News

New findings provide evidence that people who eat a lot of red and processed meats have greater risk of developing bowel and lung cancer than people who eat small quantities.
The research by Amanda Cross and colleagues at the US National Cancer Institute is published in the latest issue of PLoS Medicine.
The researchers used data from a large US diet and health study, which began in 1995 and involves nearly half a million men and women aged 50-71. Participants-none of whom had had cancer previously-completed a questionnaire about their dietary habits over the previous year. People whose red meat intake was in the top fifth of the range of intakes recorded in the study had an increased risk of developing colorectal, liver, lung and esophageal cancer when compared to people in the lowest fifth of consumption. People in the highest fifth of processed meat intake had an increased risk of developing colorectal and lung cancer. The incidences of other cancers were largely unaffected by meat intake.

These results provide evidence that people who eat a lot of red and processed meats have greater risk of developing colorectal and lung cancer than people who eat small quantities. They also indicate that a high red meat intake is associated with an increased risk of esophageal and liver cancer and that 1 in 10 colorectal and 1 in 10 lung cancers could be avoided if people reduced their red and processed meat intake to the lowest quintile.

The researchers allowed for factors such as smoking that might have affected cancer incidence, but it remains possible that other life-style factors may have had an influence. The study's definitions of red meat and processed meat overlapped; bacon and ham, for example, were included in both categories. Thus, exactly which type of meat causes which type of cancer remains unclear. Most of the study participants were non-Hispanic white, so these findings may not apply to people with different genetic backgrounds. Nevertheless, they add to the evidence that suggests that decreased consumption of red and processed meats could reduce the incidence of several types of cancer.

In another article in the same issue of PLoS Medicine Anita Koushik and Jeanine Genkinger review the key research on the association between meat intake and cancer risk, including this new study

ตอบเมื่อ: 11 ก.ย. 2008, 8:07 pm

ตอบเมื่อ: 20 ก.ย. 2008, 5:45 pm

การค้นพบครั้งสำคัญของนักวิทยาศาสตร์ และ ทีมคณะแพทย์ผู้เชี่ยวชาญโรคมะเร็งได้ระบุว่า เนื้อสัตว์ ต้นเหตุสำคัญ ของโรคภัยร้ายแรง หลาย ชนิด นอกจากโรคหัวใจ โรคไขมันอุดตัน โรค มะเร็งลำไส้ มะเร็งเต้านม มะเร็งกะเพาะ มะเร็งปอด มะเร็งตับ

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