Red meat and processed meat increases risk of developing colon cancer
Red meat and processed meat may increase the risk of developing colon cancer, according to a new report from the American Institute for Cancer Research (AICR) and the World Cancer Research Fund.
The report, which builds on the two groups' 2007 Continuous Update Project, points to solid evidence that eating less red meat and avoiding processed meat altogether can slash colon cancer risk, informs.
According to Elisa Bandera, MD, PhD, who was part of the CUP Expert Panel, the AICR "has estimated that about 45 percent of colorectal cancer cases could be prevented if we all ate more fiber-rich plant foods and less meat, drank less alcohol, moved more and stayed lean." She also noted that "This report shows that colorectal cancer is one of the most preventable cancers," reports.
Advice from the Department of Health, based on a report from the Scientific Advisory Committee on Nutrition, says eating red and processed meat 'probably' increases the risk of developing the disease.
It recommends people eating 90g or more a day should cut back closer to the UK average of 70g, according to .
