Ulster Cancer Foundation urges greater awareness of bowel cancer

 The results of a new preliminary study, ‘The perceptions of the risks and benefits of consuming red meat among students at QUB’, have been published by UCF to mark bowel cancer month.

 The survey was carried out for UCF by students at the university through Queen’s Science Shop and is based on a small sample of 378 students. It shows that 66% of students questioned incorrectly think mince is processed meat, only 42% know ham is processed and 20% of students incorrectly identify duck as red meat.

 The report also reveals that men eat more red meat than women, the most popular meat for students is chicken and cost is the main factor influencing students when they shop for food.

 Naomi Thompson, UCF’s Senior Cancer Prevention Officer, said, “It is revealing that only 30% of the students realise there is a link between red meat and cancer, and that many are unsure of what constitutes processed meat. 

 “It is generally accepted that red meat includes beef, lamb, pork and veal while processed meat includes sausages, bacon, salami and ham.

 “The survey shows that there is a need to raise awareness of bowel cancer. The Ulster Cancer Foundation aims to highlight the factors that increase the risk of the disease and to encourage people to adopt a healthier diet and lifestyle.

 “UCF also urges anyone who is worried about their health to see their doctor as soon as possible.”

 Naomi added, “Bowel cancer symptoms include unexpected, painless bleeding from your back passage or blood in your stools; unexplained tiredness and weight loss; a pain or lump in your abdomen; a change in your bowel habit for more than six weeks.

 “It is vital that people are aware of the early warning signs and symptoms of bowel cancer as this information really could save lives!”

 If you have any concerns about bowel cancer please call UCF’s freephone cancer information and support helpline on 0800 783 3339. This free service is available Monday to Friday, 9am - 1pm. 

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 Notes: 

‘The perceptions of the risks and benefits of consuming red meat among students at QUB’ was compiled for the Ulster Cancer Foundation by QUB students who analysed responses from 378 students - 75% women and 25% men.

 The results included:

90% were aware that red meat is associated with increased levels of iron

66% perceived the greatest health risks from consuming red meat to be heart disease/ cardio-vascular disease

Only 30% recognised bowel cancer as a risk of red meat consumption

Only 38% recognised colon cancer as a risk of red meat consumption

 Red meat avoidance was more common among women (7%) than men (1%)

24% more men than women eat red meat more than four times a week

Most popular meat for students was chicken (55%), followed by beef (18%)

25% more women favoured chicken than men

99% were aware that steak is red meat

Nearly 20% of students incorrectly perceived duck to be a red meat

66% incorrectly identified mince as processed meat

Only 42% knew ham was processed