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The authors concluded that high intake of well-done meat and/or high exposure to certain HCAs may be associated with cancer of the colon, breast, prostate, pancreas, lung, stomach and esophagus. A recent study found that the relative risk for colorectal cancer increased at intakes >41.4 ng/day. [ 16 ]
That’s a good sign: While evidence is mixed, a number of studies have linked eating a lot of red or processed meat to an increased risk of heart disease and some types of cancer.
Gastrointestinal cancer refers to malignant conditions of the gastrointestinal tract (GI tract) and accessory organs of digestion, including the esophagus, stomach, biliary system, pancreas, small intestine, large intestine, rectum and anus. The symptoms relate to the organ affected and can include obstruction (leading to difficulty swallowing ...
In addition to beef steak, some people also prepare steaks cut from bison, venison, elk, goat, pork, and lamb. Popular premium cuts of beef include T-bone, New York strip , and filet mignon - all ...
Cooking muscle meat creates heterocyclic amines (HCAs), which are thought to increase cancer risk in humans. Researchers at the National Cancer Institute published results of a study which found that human subjects who ate beef rare or medium-rare had less than one third the risk of stomach cancer than those who ate beef medium-well or well ...
New research adds to the growing body of evidence suggesting that environmental factors, including the consumption of red meat and sugar, may be driving cases of colorectal cancer among young people.
Mucus is released in the stomach and intestine, and serves to lubricate and protect the inner mucosa of the tract. It is composed of a specific family of glycoproteins termed mucins and is generally very viscous. Mucus is made by two types of specialized cells termed mucous cells in the stomach and goblet cells in the intestines. Signals for ...
To grill safely this summer, the American Cancer Society suggests these four tips for backyard barbecues. Choose lean cuts of meat to reduce fat drippings that cause smoke and potential carcinogens.