A 35-year-old engineer has advanced colon cancer. Doctors are no longer suspicious when they find out what he likes to eat.
The doctor gave an example of a 35-year-old engineer who had stage 3 colon cancer that had spread. He knew what he liked to eat and no longer had any doubts. All of them were Thai people’s favorite foods.
ETtoday reported that Dr. Liu Boren, a nutrition and occupational medicine specialist. Treated a 35-year-old engineer who had stage 3 colon cancer that had spread to his liver after surgery. The patient regretfully admitted that the disease might be related to his preference for meat.
Dr. Liu Boren talked about the topic of whether animal protein or plant. Protein is better on his page and recalled a patient from 10 years ago.
The patient is a 35-year-old engineer with stage 3 colon cancer that has spread to his liver. When he came for nutritional therapy. He admitted to being a true “meat lover”, loving steak and beef noodles, and consuming processed meats such as bacon and sausage.
However, after falling ill. He began to eat a vegetarian diet. Doctors said that “all of these foods are linked to his colon cancer.”
Dr Liu Boren said the public’s main concern about animal protein comes from a 2015 report by the World Health Organization’s (WHO) International Agency for Research on Cancer (IARC). Which classified processed meats such as bacon, sausages, ham, hot dogs and pork jerky as class 1 carcinogens.
Unprocessed red meat, such as beef, pork and lamb, is classified as a Class 2A carcinogen. Meaning there is clear evidence that it causes cancer in laboratory animals and is likely to cause cancer in humans.
Epidemiological studies indicate that red meat consumption is associated with several types of cancer, including colorectal, prostate, pancreatic, gastric, and breast cancers.
When talking about the reasons why red meat is related to cancer, Dr. Liu Boren explained that it may be due to various substances in the meat, such as hemoglobin, nitrosamines, polycyclic aromatic hydrocarbons or heterocyclic amines. The iron in hemoglobin may cause the creation of higher free radicals, which may be linked to cell changes that lead to cancer.
In addition, fat in red meat, if consumed in excess, stimulates the secretion of bile acids, which help digest fat. However, these bile acids may be converted by bacteria in the intestines into secondary bile acids, which are carcinogenic. This is another mechanism by which red meat may cause cancer.
Dr. Liu Boren stressed, “If you can reduce, you should reduce!” At the very least, you should avoid consuming processed meat, and the total consumption of red meat per week should not exceed 500 grams. On average, you should not eat more than the amount of one palm per day.
And also warned that you should eat at least 5 types of vegetables per day and no more than 2 types of fruits because vegetables have both soluble and insoluble fiber which helps increase the volume of feces and stimulate the movement of secretions in the intestines, thus reducing the time that carcinogens in red meat are in contact with the colon lining. It also helps increase the number of good bacteria in the intestines that help in metabolizing carcinogens.
Dr. Liu Boren recommends that cancer patients undergoing chemotherapy or radiation therapy should focus on eating eggs and white meats such as skinless chicken, medium to small deep-sea fish and shrimp, along with plant-based proteins such as beans and grains.
If the hemoglobin and white blood cell levels are still within the normal range, there is no need to eat red meat. However, after chemotherapy, the hemoglobin drops below 10 or the white blood cell count is below 3,000, then red meat can be supplemented. “In this สมัคร ufabet case, red meat is essential.”