Cancer Prevention Tips Lakewood WA

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.

Dr.Alfred Chan
(253) 445-6613
6323 111th Street Southwest
Lakewood, WA
Alfred Hongleung Chan, MD
253-582-9000
6323 111th St SW
Lakewood, WA
Angela G Mysliwiec, MC USA
210-916-1214
41 Leschi Dr
Steilacoom, WA
Roger J Stegman, MD
203-597-5700
8417 59th Street Ct W
University Place, WA
David Edwin McCune, MD
253-968-2505
9040 Fitzsimmons Dr
Tacoma, WA
Lee Eric Artman, MD
253-596-3564
Lakewood, WA
Thomas Matthew Baker, MD
253-383-3366
10430 Brook Ln SW
Tacoma, WA
Diane B Tsai
(253) 476-6500
4301 S Pine St
Tacoma, WA
Tommy Allen Brown
(253) 968-2363
9040 Fitzsimmons Dr
Tacoma, WA
Angela Gowdy Mysliwiec
(253) 968-2504
9040 Fitzsimmons Dr
Tacoma, WA
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Connection Between Red Meat and Cancer

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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