Should We Avoiding Colorectal Cancer by Eating Less “Risk” Red Meat? a Case Study in Canada
Should We Avoiding Colorectal Cancer by Eating Less “Risk” Red Meat? A Case Study in Canada
Abstract
The connection of red meat consumption and some certain cancers, especially colorectal cancer, has been a scientific debate for a long time. Quite many observational studies have associated high red meat consumption with potential risk of colorectal cancer. There are certain relevant associations suggest that people should limit the intake of red meat to certain amount, for instance, 500g per week, particularly processed or overcooked red meat. The object of this paper is to study the case in Canada by using a single log form model to analyze the correlation of red meat consumption and colorectal cancer, adopting the annual data from 1981 to 2010 in Canada Statistics. In addition, there is a statement that white meat is a better substitution for the risky red meat, so in this paper, we also try to find out whether other healthier white meat, such as poultry and fish, can be a good replacement of red meat. According to the result of the analysis in this paper, we find that red meat consumption doesn’t correlate with colorectal cancer strongly, which emphasize a good healthy life style is the main factor to keep cancer incidence low, but not the consumption of some other things.
Keywords: Red meat, Colorectal cancer, Poultry, Fish, Substitutable meat
Introduction
Colorectal cancer is referring to colon and rectal cancer, as they come from the same type of cell and have many similarities. It is the third leading cancer in the world, and it 's surprised to find that about 60% of cases were diagnosed in developed countries. The Main factors causing colorectal cancer are follows:
Table 1 Factors Modifying the Risk of Colorectal Cancer-Canadian
(Cancer Statistic 2011)
[pic]
For non-modifiable risk factors, advancing age is the single biggest risk factor for colorectal cancer, with around 84% of cases diagnosed in people aged 60 years and over
Abstract
The connection of red meat consumption and some certain cancers, especially colorectal cancer, has been a scientific debate for a long time. Quite many observational studies have associated high red meat consumption with potential risk of colorectal cancer. There are certain relevant associations suggest that people should limit the intake of red meat to certain amount, for instance, 500g per week, particularly processed or overcooked red meat. The object of this paper is to study the case in Canada by using a single log form model to analyze the correlation of red meat consumption and colorectal cancer, adopting the annual data from 1981 to 2010 in Canada Statistics. In addition, there is a statement that white meat is a better substitution for the risky red meat, so in this paper, we also try to find out whether other healthier white meat, such as poultry and fish, can be a good replacement of red meat. According to the result of the analysis in this paper, we find that red meat consumption doesn’t correlate with colorectal cancer strongly, which emphasize a good healthy life style is the main factor to keep cancer incidence low, but not the consumption of some other things.
Keywords: Red meat, Colorectal cancer, Poultry, Fish, Substitutable meat
Introduction
Colorectal cancer is referring to colon and rectal cancer, as they come from the same type of cell and have many similarities. It is the third leading cancer in the world, and it 's surprised to find that about 60% of cases were diagnosed in developed countries. The Main factors causing colorectal cancer are follows:
Table 1 Factors Modifying the Risk of Colorectal Cancer-Canadian
(Cancer Statistic 2011)
[pic]
For non-modifiable risk factors, advancing age is the single biggest risk factor for colorectal cancer, with around 84% of cases diagnosed in people aged 60 years and over
References: 5. Norat, T., & Riboli, E. (2001). Meat consumption and colorectal cancer: A review of epidemiologic evidence. Nutrition Reviews, 59(2), 37–47. 6. Bingham & Riboli, 2004, Fundamentals of Cancer Prevention, P292 7