A continuing study which has already revealed that red-meat consumption may increase the risk of colon cancer, has also suggested that women who eat skinless chicken regularly may reduce their risk of colon cancer. The study, conducted at the Harvard Medical School, analyzed nearly 89,000 women and found that those who ate skinless chicken at least twice a week were 50 percent less likely to develop colon cancer than were those women who ate it once a month or less. The researchers speculate that the reason chicken may reduce the risk of colon cancer is that it contains less saturated fat than red meat, and saturated fat may be instrumental in the formation of cancer-causing compounds in the colon. Researchers say there may also be an as yet undetected substance in chicken which protects against colon cancer.
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