Even if you’re an avid steak or chicken lover, new research strongly recommends forgoing meat at least a few days per week. Researchers from the University of Oxford report consuming meat five times or less per week is associated with a lower overall cancer risk. In a broader sense, the study indicates the less meat you eat, the lower your risk of developing cancer.
Researchers analyzed a major dataset encompassing 472,377 British adults (ages 40-70) who had been recruited for the UK Biobank program between 2006 and 2010 to reach this conclusion. Back then, each person reported how often they typically ate meat and fish. Study authors then assessed cancer rates and diagnoses among study subjects over the following 11 years. Importantly, other potentially influential factors such as diabetes status, as well as sociodemographic, socioeconomic, and lifestyle considerations, were all accounted for by researchers while making their calculations.
Regarding eating habits, 52 percent (247,571) of subjects reported eating meat more than five times weekly, while 44 percent (205,382) ate meat less often. Another two percent (10,696) ate fish, but avoided meat entirely. Just two percent (8,685) were either vegetarian or vegan. Over the average 11-year follow-up period, a total of 54,961 participants (12%) developed cancer.
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SOURCE: Study Finds, John Anderer