Not surprisingly, scientific research has already established that what we eat and what we drink has an impact on the cancers we are likely to develop. Including colorectal cancer. In a recent study published in Nature Communications, researchers looked at data from 542,778 women in the UK, from the Million Women cohort, for an average of 16.6 years, during which time 12,251 women had been diagnosed with this cancer. They came to two conclusions: alcohol is a factor in colorectal cancer, calcium and dairy products tend to protect us from it. Explanations. As a reminder, according to the National Cancer Institute: “Colorectal cancer, or cancer of the colon and rectum, is one of the most common in France. It affects more than 47,000 people each year and causes 17,000 deaths In more than 80% of cases, it comes from a benign tumor that progresses slowly and eventually becomes cancerous. It constitutes the second cause of death by cancer in France. The median age of death is 77 years for men and 81 years for women. The 5-year survival rate is 62% for men and 65% for women.
Alcohol, red meat and calcium
We already knew it, but processed red meat and alcohol are among the risk factors for this type of cancer. They estimate that drinking two glasses of alcohol per day increases the risk of colorectal cancer (…)
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