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Red Meat Linked To Colon Cancer (Health)

Red Meat Linked To Colon Cancer

The American Institute for Cancer Research (AICR) concluded in a recent report that the evidence linking red meat (beef, pork and lamb) to colon cancer is now so strong, it should prompt a nationwide reduction in red meat consumption. They recommend limiting red meat consumption to no more than 515 grams (cooked) per week and to avoid processed meat. The report indicated, that for every 100g over this amount that is eaten per day, the risk of colorectal cancer increases by 30%.

AICR Nutrition Advisor, Karen Collins, said, "The meat-and-potatoes mindset is slowly killing us. We need to break ourselves of the notion that we need a hunk of red meat at every meal."

She also said, "Smokers are a subset of people whose chosen habit places them at much higher risk for lung cancer, but this is different. Everybody eats. And everybody who eats a diet high in red meat is at a higher risk of colon cancer. If there were a drug that was found to increase risk of a disease by 30 percent, it would get pulled off the shelves."

The AICR says that reducing the amount of red meat eaten every week is an important cancer-protective step. Although choosing lean cuts plays a protective role in heart health, diets high in red meat - regardless of the fat content - increase the risk for colorectal cancer.

If you want to find out more details about the link between red meat and cancer, visit: http://www.aicr.org/redmeat.

AICR is a member of the World Cancer Research Fund International.

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