新奇事件簿 紅肉增加癌癥風(fēng)險(xiǎn)

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Health authorities in Britain have advised against eating too much red meat. The British government has issued a set of red meat guidelines which caution against eating more than 500 grams a week, or 70 grams a day. This is the equivalent of two beef burgers. Scientists say that eating more than this increases the risk of getting colon and bowel cancer. The new limits are down on the 90 grams a day recommended in 1998. Researchers think people who eat a lot of meat like lamb, beef, ham and bacon have a higher risk of cancer. A 2005 European study found people who ate about 160 grams of red meat a day increased their bowel cancer risk by one third compared to people who ate little meat. People have around a one in 19 chance of developing bowel cancer in their lifetime.

英國衛(wèi)生當(dāng)局建議不要吃太多紅肉。英國政府發(fā)布了一套紅肉指導(dǎo)方針，警告每周食用紅肉不要超過500克，每天不要超過70克，相當(dāng)于兩個(gè)牛肉漢堡?？茖W(xué)家表示，超過這個(gè)量會(huì)增加結(jié)腸癌和腸癌的風(fēng)險(xiǎn)。新的限制比1998年規(guī)定的每天90克有所下降。研究人員認(rèn)為，每天吃大量羊肉，牛肉，火腿和熏肉的人患癌癥的風(fēng)險(xiǎn)會(huì)升高。2005年歐盟一份研究發(fā)現(xiàn)，每天吃大約160克紅肉的人患腸癌的風(fēng)險(xiǎn)比只吃一點(diǎn)肉的人高三分之一。人們一生中患腸癌的風(fēng)險(xiǎn)大約是1/19。

Experts told people the new guidelines did not mean people had to abandon red meat. The head of health information at Cancer Research U.K. said: "This doesn't mean people have to become vegetarian, but if you're having a steak every day, that's probably not helping.” Scientists are unsure as to why red meat increases the risk of colon cancer. They suspect that haem, the pigment that gives meat its colour, damages the cells in the digestive system and the lining of the colon. A World Cancer Research Fund official said: "Following simple diet and lifestyle advice can help protect against cancer. Red meat can be part of a healthy balanced diet. It is a good source of protein and vitamins and minerals…But people who eat a lot of red and processed meat should consider cutting down.”

專家告訴人們，新的指導(dǎo)方針并不是說人們要放棄紅肉。英國癌癥研究中心的衛(wèi)生信息負(fù)責(zé)人表示：“這并不意味著人們要崇尚素食，但是如果你每天都吃一塊牛排，或許不會(huì)有幫助。”科學(xué)家并不確定為何紅肉會(huì)增加結(jié)腸癌風(fēng)險(xiǎn)。他們懷疑讓紅肉顯示紅色的血紅素破壞了消化系統(tǒng)的細(xì)胞和結(jié)腸內(nèi)膜。世界癌癥研究基金一位官員表示：“遵循簡單飲食和生活方式指導(dǎo)方針可以幫助預(yù)防癌癥。紅肉可以是健康均衡飲食的一部分。紅肉是優(yōu)質(zhì)的蛋白質(zhì)，維他命和礦物質(zhì)來源。但是食用太多紅肉和加工肉類的人應(yīng)該酌情減量。”