According to experts, reducing meat intake may reduce your chances of developing cancer.
Researchers at Oxford University say that cutting it out only twice a week can reduce the risk of cancer.
New studies suggest that being a meat eater, a fish eater (pescetarian), or a vegetarian reduces the risk of all cancers.
Scientists analyzed data from more than 470,000 British people and found that pediatricians reduced their risk of cancer by 10 percent.
This was compared to people who ate meat more than five times a week.
People who took small doses had a 2% lower risk of developing cancer, and vegetarians had a 14% lower risk of developing cancer.
Professor Ganter Kuhnle, a professor of nutrition and food science at the University of Reading, said the study showed that being a vegetarian was associated with a reduced risk of chronic illness.
He explained that this could be due to the fact that vegetables are more health sensitive than usual and tend to be more physically active and less likely to smoke.
“Second, vegetarians and people on a pescetarian diet often live in poorly educated and underprivileged situations. Both factors are strongly associated with health. Is known, “he added.
Researchers also found that people who eat meat less than five times a week have a 9% lower risk of developing intestinal cancer than those who eat regular meat.
The NHS warns that eating large amounts of processed lean meats such as steaks, bacon and sausages will probably increase your risk of bowel cancer.
The study also found that vegetarian women were 18% less likely to develop postmenopausal breast cancer than women who regularly eat meat.
“Other factors”
However, experts emphasized that this may be due to a low body mass index (BMI).
Researchers also found that vegetarian men have a 31% lower risk of prostate cancer and a 20% lower risk of vegetarians.
The authors of the study said the results were positive, but they could also be partly due to other non-dietary factors, such as whether a person smokes.
They added: [bowel] Cancer in low-meat eaters is consistent with previous evidence suggesting adverse effects of meat intake.
“The low risk of postmenopausal breast cancer in vegetarian women can be” largely “explained by low BMI.
“It is not clear whether the other differences observed in all cancers and prostate cancer reflect a causal relationship or are due to other factors.”
The NHS states that meat is an excellent source of protein, vitamins and minerals, but eating too much saturated fat meat can lead to high cholesterol.
High cholesterol is a risk factor for fatal conditions such as heart attack and stroke.
The Centers for Disease Control and Prevention (CDC) in the United States also states that foods high in saturated fat, such as beef, pork, and mutton, need to be restricted.
This story originally appeared in the sun and was reproduced here with permission.
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