Reduce Your Risk Of Pancreatic Cancer By Reducing Chicken Consumption
Reduce Your Risk Of Pancreatic Cancer By Reducing Chicken Consumption
Pancreatic cancer is an aggressive form of cancer which unfortunately often results in death. Pancreatic cancer has a mortality rate of 32,000 a year in the United States. This cancer is so aggressive the 5-year survival rate is only 3% and the average survival rate is only 6 months.
Pancreatic cancer is a very serious cancer and is the forth leading cause of cancer death in the United States. Since the diagnosis for pancreatic cancer is grim we need to do all we can to prevent it.
Studies have shown that consumption of animal fat was associated with increased cancer risk. Chicken consumption had the highest association with cancer risk. Chicken consumption had a 72% increased risk of pancreatic cancer.
The reason the consumption of chicken had a higher associated cancer risk may be because of the carcinogens present in baked and grilled chicken. Baking and grilling chicken builds up heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons (PAH) carcinogens or toxins. These mutagenic chemicals have been associated with a doubling of pancreatic cancer risk.
