Cancer Prevention Tips Vancouver 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.

Richard Bein Dobrow, MD
(360) 693-3904
733 S Andresen Rd
Vancouver, WA
Specialties
Oncology (Cancer)
Gender
Male
Education
Medical School: Harvard Med Sch, Boston Ma 02115
Graduation Year: 1962

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Magdolna Solti
(360) 944-9889
210 Se 136th Ave
Vancouver, WA
Specialty
Hematology, Hematology / Oncology

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Stephen Christopher Hoffelt
(360) 514-1900
400 Ne Mother Joseph Pl
Vancouver, WA
Specialty
Radiation Oncology

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Scott Benjamin Schneider
(360) 944-9889
210 Se 136th Ave
Vancouver, WA
Specialty
Radiation Oncology

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Matthew Charles Brouns
(360) 944-9889
210 Se 136th Ave
Vancouver, WA
Specialty
Hematology, Hematology / Oncology

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Fan Zhou
(360) 514-2437
400 Ne Mother Joseph Pl
Vancouver, WA
Specialty
Hematology

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Marcus Paul Braun
(360) 944-9889
210 Se 136th Ave
Vancouver, WA
Specialty
Medical Oncology

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Matthew Charles Brouns, MD
(360) 944-9889
210 SE 136th Ave
Vancouver, WA
Specialties
Oncology (Cancer)
Gender
Male
Education
Medical School: Med Coll Of Wi, Milwaukee Wi 53226
Graduation Year: 1984

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Won Sok Lee, MD
(503) 494-8758
400 NE Mother Joseph Pl
Vancouver, WA
Specialties
Oncology (Cancer), Radiation Oncology
Gender
Male
Education
Medical School: Or Hlth Sci Univ Sch Of Med, Portland Or 97201
Graduation Year: 1994

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Kathryn Stegen Kolibaba, MD
(360) 944-9889
210 SE 136th Ave
Vancouver, WA
Specialties
Oncology (Cancer)
Gender
Female
Education
Medical School: Or Hlth Sci Univ Sch Of Med, Portland Or 97201
Graduation Year: 1990

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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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