{"id":8830,"date":"2018-02-05T09:23:23","date_gmt":"2018-02-05T07:23:23","guid":{"rendered":"https:\/\/carnisostenibili.cvdemo.online\/en\/?p=8830"},"modified":"2018-02-08T09:24:02","modified_gmt":"2018-02-08T07:24:02","slug":"red-and-processed-meats-what-about-cancer","status":"publish","type":"post","link":"https:\/\/www.carnisostenibili.it\/en\/red-and-processed-meats-what-about-cancer\/","title":{"rendered":"Red and processed meats, what about cancer?"},"content":{"rendered":"
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Cancer<\/strong> is a leading cause of morbidity and death in the world: on average every year<\/strong> there are about 14 million new cases<\/strong> and 8.2 million cancer-related deaths. Even more important is that it is expected that the number of new cancer cases will grow by almost 70% over the next two decades<\/strong>, up to 22 million new cases per year, probably making cancer the leading cause of mortality in the world<\/a>.<\/p>\n

The five most common types of cancer are those of the lung, prostate, colorectal, gastric, and liver <\/strong>cancers in men<\/strong>; breast cancers, colorectal, lung, cervix and stomach<\/strong> are the five most common types of cancer in women<\/strong>. The cause of their origin is due to many different environmental, genetic and behavioural factors<\/strong>.<\/p>\n

Although there is still a dark side, it has now been established that the interaction between genetics and environment promotes carcinogenesis<\/strong>. In particular, certain physical carcinogens (such as ultraviolet and ionising radiation<\/strong>) and biological (viral, bacterial or parasitic infections) interact with behavioural risk factors like obesity and food<\/strong>, insufficient consumption of fruits and vegetables, lack of physical activity<\/strong>, the use of tobacco<\/strong> and alcohol, to promote the transformation of a normal cell into a malignant cell. A phenomenon which can be amplified in genetically susceptible individuals<\/a>.<\/p>\n

Among the various factors, eating habits play an important role<\/strong> in increasing or reducing the risk <\/strong>of various cancers. Although the causal link between diet and cancer is complex and can hardly be revealed due to the fact that diets are characterised by many different foods and nutrients<\/strong>, there is consistent evidence that certain foods can be more harmful than others<\/a>.<\/p>\n

Despite the rampant progress of scientific knowledge, however, pockets of disinformation<\/strong> caused by prejudice and health simplifications<\/strong> still exist, and are not always correctly spread by some mass media. And therefore food is often classified into \u201cgood\u201d and \u201cbad\u201d<\/strong>, which confuses consumers even more.<\/p>\n

In fact, no product can be considered good or bad <\/strong>for your health, but should be evaluated for the nutrients that it brings to the daily diet, keeping in mind not to exceed the daily limit <\/strong>for each category of food in a balanced diet. It must in fact always be remembered that cancer diseases are extremely complex<\/strong> as:<\/p>\n