Red meat increases colon cancer risk

Studies have suggested a link between meat consumption and cancer risk; now, new research shows that heavy consumption of red meat can increase cancer risk as much as 50 percent. Additionally, red meat and processed meats, like salami and pastrami, appear to be the most harmful. In the recently concluded 20-year study of more than 148,000 adults, researchers found that those with the highest consumption of red and processed meats were 50 percent more likely to develop colon cancer than those with the lowest consumption. “High consumption” of red meat was defined as more than three ounces a day for men and more than two ounces a day for women; for processed meat, high consumption was defined as eating it five or six days a week for men, or two or three days a week for women. Interestingly, long-term consumption of fish and poultry was linked to a decreased risk of colon cancer. The study confirms earlier, smaller studies that have also suggested an increased risk of cancer with high consumption of red meat. Researchers also pointed out that other lifestyle factors—especially smoking, obesity and lack of physical activity—are much higher risk factors than eating red meat.