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Chicken Eaters Have Decreased Risk Of Developing Colon Cancer

December 28, 2005
  • A new study by Douglas J. Robertson, M.D., M.PH, of Dartmouth Medical School, and colleagues, published in the December issue of the American Journal of Gastroenterology says that eating a lot of chicken can reduce the risk of developing colon cancer.

    The exact reason for this is not very clear, but the researchers speculate that this could be linked to adequate amounts of selenium and calcium present in chicken. Another reason could be that chicken eaters seem to consume lesser amounts of processed meat, which has been previously linked to colon cancer. The study found that chicken eaters had a 21 percent lower risk of developing adenomas than non-chicken eaters. It is to be noted that adenomas are the pre-cursors of full blown colon cancer. This risk lowered to 39 percent for advanced adenomas in chicken eaters.

    Researchers arrived at this conclusion after tracking the data on 1,520 volunteers who underwent repeated colonoscopies in two separate clinical trials.

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