Colon cancer patients who ate at least four to five servings each week of red or processed meats before and after their diagnosis had a 79% higher risk of dying from their condition compared with patients who consistently consumed less meat, according to a study published online in the Journal of Clinical Oncology. Patients who consumed the most red and processed meat before their diagnosis faced a 29% greater risk of death from any cause, including heart disease or stroke, researchers found. The study did not confirm a cause-and-effect relationship but instead suggests the benefits of an overall healthful diet, researchers said.
Diet high in red meat may up death risk in colon cancer patients
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