ATLANTA, Jan. 11 (UPI) -- High consumption of red and processed meat over a long period of time is associated with an increased risk of a type of colon cancer, a U.S. study found.
Ann Chao, of the American Cancer Society, Atlanta, examined the relationship between recent and long-term meat consumption and the risk of colon and rectal cancer. The study included 148,610 adults aged 50 to 74 years, residing in 21 states, who provided information on meat consumption in 1982 and again in 1992/1993 when enrolled in the Cancer Prevention Study II Nutrition Cohort.
People who consumed the most red meat in both 1982 and 1992/1993 had a 50 percent higher risk of distal colon cancer -- a section of the colon near the rectum.
Long-term consumption of poultry and fish was inversely associated with less colon cancer.
