Red and Processed Meats Increase Risk of Bowel Cancer

A new report from the World Cancer Research Fund (WCRF) recommends limiting red meat consumption and completely avoiding processed meats, and ‘confirms’ that red and processed meats increase risk of bowel cancer.

The report, referred to by the WCRF as “the most authoritative ever report on bowel cancer risk”, examined the links between bowel cancer risk and diet, physical activity and weight, concluding that intake of red meats should be limited to 500 grams per week, whilst processed meats should be avoided altogether.

“Our review has found strong evidence that many cases of bowel cancer are not inevitable and that people can significantly reduce their risk by making changes to their diet and lifestyle,” said Professor Alan Jackson, chair of the WCRF Expert Panel.

“On meat, the clear message that comes out of our report is that red and processed meat increase risk of bowel cancer and that people who want to reduce their risk should consider cutting down the amount they eat,” he added.

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