Cancer Prevention Tips Lafayette CO

Eating red meat increases cancer risk. Why is red meat so bad? Recent research revealed at least part of the answer as chronic inflammation. Read on to find out more information on the connection between red meat and cancer.

Thomas P Hyde
(720) 536-7200
280 Exempla Cir
Lafayette, CO
Specialty
Hematology / Oncology

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Andrew Steven Kraft, MD
(303) 443-4200
13885 Dogleg Ln
Broomfield, CO
Specialties
Oncology (Cancer)
Gender
Male
Education
Medical School: Univ Of Pa Sch Of Med, Philadelphia Pa 19104
Graduation Year: 1975

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Nicole Onetto, MD
(303) 546-7768
2860 Wilderness Pl
Boulder, CO
Specialties
Oncology (Cancer)
Gender
Male
Education
Graduation Year: 2007

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Ann M Ptaszynski, MD
(303) 546-7850
2860 Wilderness Pl
Boulder, CO
Specialties
Oncology (Cancer)
Gender
Male
Education
Graduation Year: 2007

Data Provided by:
Andrew Gordon Antell
(303) 385-2000
4715 Arapahoe Ave
Boulder, CO
Specialty
Radiation Oncology

Data Provided by:
Chamath R De Silva
(720) 536-7200
280 Exempla Cir
Lafayette, CO
Specialty
Hematology / Oncology

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John Thomas Fleagle
(303) 385-2000
4715 Arapahoe Ave
Boulder, CO
Specialty
Internal Medicine, Hematology / Oncology

Data Provided by:
Leslie Thomas Busby
(303) 385-2000
4715 Arapahoe Ave
Boulder, CO
Specialty
Hematology / Oncology, Medical Oncology

Data Provided by:
Jenny R Fox
(303) 385-2000
4715 Araphoe Avenue
Boulder, CO
Specialty
Hematology / Oncology

Data Provided by:
Pablo Jorge Cagnoni, MD
(303) 546-7827
2860 Wilderness Pl
Boulder, CO
Specialties
Oncology (Cancer)
Gender
Male
Education
Medical School: Univ De Buenos Aires, Fac De Med, Buenos Aires, Argentina
Graduation Year: 1986

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Connection Between Red Meat and Cancer

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By Beth Bence Reinke

Yet another study—this one including more than half a million people—confirms what our docs have been warning us about: Eating red meat increases cancer risk. So we can’t help but wonder, Why is red meat so bad? Recent research revealed at least part of the answer as chronic inflammation. Scientists discovered that red meat introduces a certain sugar molecule that the body doesn’t recognize, therefore causing an inflammatory immune response. This response leads to chronic inflammation—a known risk factor for cancer. But there is good news: As the inflammation goes down, so does the risk. Speaking of chronic inflammation, instead of using nonsteroidal anti-inflammatory drugs (NSAID) to reduce it, simply reach in your spice cabinet. According to Bharat Aggarwal, PhD, professor of cancer medicine at the University of Texas MD Anderson Cancer Center, natural anti-inflammatories like curcumin (found in turmeric and curry powder) are effective against chronic inflammation without the side effects of prescription or OTC drugs. Aggarwal recommends taking 500 mg of curcumin a day.
—Beth Bence Reinke

Author: Beth Bence Reinke

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