British scientists from the University of Oxford have proven a link between regular meat consumption and an increased risk of developing cancer. The results of the study were published at BMC Medicine.
A team led by Cody Watling analyzed data from 472,377 Britons between 2006 and 2010. 52 percent of the participant ate meat and fish more than five times a week, 44 percent ate meat products five or less times a week, and 4 percent was split between vegetarians, vegans, and people who only ate fish. It turned out that 12 percent of those who ate fish or meat dishes fell ill with oncology during the observation period.
The overall risk of cancer was 2 percent lower among those who ate meat five times or less a week, those who ate only fish were 10 percent less likely to get sick, and vegetarians and vegans were 14 percent less likely to develop cancer.
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The researchers noted that the findings of their work do not carry a direct causal relationship between dietary habits and cancer, as they were collected over time rather than over the lifetime of the participants. They also believe that this relationship should be better explored in the future, but with more participants and over longer time frames.
In October 2019, experts from the Silent Spring Institute in the United States found that packaged prepared foods and fast food containing perfluorooctane sulfonic acid (PFAS) can lead to cancer.
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