“紅肉與直結
腸癌有關英語閱讀”相信是準備學習
醫(yī)學英語的朋友比較關注的的事情，為此，正保醫(yī)學教育網小編整理內容如下：
long-term high consumption of red and processed meat may increase the risk of cancer in the colon and rectum,according to research.
us researchers followed a cohort of 148,610 adults,with an average age of 63 years from 1982.
participants completed questionnaires at 10-yearly intervals regarding their diet,exercise,medical history and other lifestyle habits.
by 2001,there were 1667 new cases of colorectal cancer in the group,according to the report published in the journal of the american medical association.
the participants who consistently ate the most red meat and processed meats had a 50 per cent higher rate of colorectal cancer than those who ate the least red or processed meat.
prolonged high consumption of poultry and fish was marginally associated with about a 25 percent lower risk of colon cancer,but not rectal cancer.
the researchers conclude that:'our results demonstrate the potential value of examining long-term meat consumption in assessing cancer risk and strengthen the evidence that prolonged high consumption of red and processed meat may increase the risk of cancer in the distal portion of the large intestine.'
研究表明，長期大量食用紅肉及肉制品會增加患直腸、
結腸癌危險。
自1882年起，美國研究人員通過問卷方式，對148,610名成年人進行了跟蹤研究，內容涉及飲食、運動、醫(yī)療及其他生活方式習慣等。研究對象平均年齡為63歲。
研究報告指出，至2001年，受調查者中出現了1667例直腸、結腸癌新病例。持續(xù)大量食用紅肉和肉制品的人比少食者的結腸直腸癌發(fā)生率要高50%。禽肉和魚肉長期食用者得結腸癌的危險率則要低25%。
研究人員由此得出結論：肉類長期食用史對評估癌癥危險很有價值，這也證明，長期大量食用紅肉和肉制品會增加大腸遠端癌癥危險。
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