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Monday, October 23, 2006

Red wine reduces the risk of colon cancer


A new research presented at the 71st Annual meeting of the American College of Gastroenterology in Las Vegas, says that consumption of red wine reduces the risk of colon cancer substantially. Colon Cancer or colorectal cancer is the third most common form of cancer and is the second lethal, next to the lung cancer, in the western world.
Colon cancer is believed to arise from adenomatous polyps (abnormal growth of tissues) in colon, rectum or appendix. The study shows that high levels of the compound ‘Resveratrol’ (a substance naturally produced by some plants) found in red wine could cut down the risk of colon cancer with its anti-cancer properties.
The study, which analyzed the drinking habits of more than 360 red and white wine drinkers with similar lifestyles, found that red wine reduced the risk of colon cancer by over 68%. Dr. Joseph C. Anderson, from the Stony Brook University in New York and the lead author of this study said that the concentration of resveratrol is much higher in red wine than in white wine, since the grape skins are not removed in the red-wine production, unlike in the case of white-wine production. However, he declined to recommend red wine to teetotalers.
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