A new study has confirmed the link between consuming red and processed meat and an increased risk of developing cancer, particularly colorectal cancer.

The study, which was published in the International Journal of Epidemiology, analyzed data from over 2,600 participants in the Breast Cancer Now’s Generations Study.

What the Study Found

The study found that those who consumed the highest amounts of red and processed meat had a significantly higher risk of developing cancer compared to those who consumed the lowest amounts.

Specifically, those who consumed more than 9.8 grams of processed meat per day had a 20% increased risk of developing colorectal cancer.

The study also found that the risk of developing colorectal cancer increased by 12% for each 25-grams-per-day increase in red meat consumption. This means that those who consume the most red meat are at the greatest risk of developing cancer.

Related Article Eating red meat increases cancer risk

Why Red and Processed Meat is Linked to Cancer

The link between red and processed meat consumption and cancer risk has been established for many years. There are a number of reasons why these types of meat are linked to cancer:.

• Heme iron – Red meat contains high levels of heme iron. High levels of heme iron have been linked to an increased risk of cancer.
• Nitrates and nitrites – Processed meats often contain nitrates and nitrites, which are used as preservatives. These chemicals have been linked to an increased risk of cancer.
• Polycyclic aromatic hydrocarbons (PAHs) – When meat is cooked at high temperatures (such as grilling or frying), it can produce PAHs, which have been linked to cancer.
• Heterocyclic amines (HCAs) – When meat is cooked at high temperatures, it can also produce HCAs, which have been linked to cancer.

What You Should Do

While it may be difficult to give up red and processed meat entirely, it is important to reduce your consumption as much as possible.

Experts recommend limiting your consumption of red meat to no more than three portions per week, and avoiding processed meats altogether.

Instead of relying on red and processed meat for protein, you can get protein from a variety of sources, including poultry, fish, beans, and lentils. Eating a variety of fruits and vegetables can also help reduce your cancer risk.

Conclusion

The link between red and processed meat consumption and cancer risk is clear. While it may be difficult to give up these foods entirely, it is important to reduce your consumption as much as possible to lower your risk of developing cancer.