Red and processed meat products are linked to cancer, according to a report from the World Health Organization published October 2015 in Lancet Oncology. Researchers from around the world examined more than 800 studies looking at the cancer-causing properties of red and processed meats. The authors highlighted a meta-analysis that found a 17 percent increase in risk for colon cancer per 100 grams of red meat consumed and an 18 percent increase risk with 50 grams of processed meat consumed, and ultimately concluded that they are “probably carcinogenic to humans” and “carcinogenic to humans,” respectively. Researchers also observed associations between red and processed meat products and stomach, pancreatic, and prostate cancers. Processing and other cooking methods for meat, including curing, pan-frying, and smoking, produce various carcinogenic chemicals.
Bouvard V, Loomis D, Guyton KZ, et al. Carcinogenicity of consumption of red and processed meat. Lancet Oncology. Published online October 26, 2015.
Tip of the Day
Simple food swaps! Replacing sour cream with low-fat plain yogurt in recipes will reduce the calories and add calcium.