Diets high in red and processed meats are a cause of colorectal cancer. Period.
That finding from our 2007 expert report was only strengthened in the 2010 Continuous Update Project Report on Colorectal Cancer, which reviewed evidence published since the 2007 report.
At this writing, more studies continue to be added to the CUP database; in 2017, the CUP expert panel will review the collected evidence once again and issue updated Recommendations for Cancer Prevention.
The existence of a link between red and processed meat and colorectal cancer is no longer surprising. But now researchers are asking the next questions –1. What is it, exactly, in red and processed meat that’s responsible for the increased risk, and 2. Is there anything we can do about it?
Amanda J. Cross, PhD, of Imperial College London, UK, will be presenting evidence tomorrow at our 2013 AICR Research Conference on Food, Nutrition, Physical Activity and Cancer.
AICR’s advice: Skip processed meats altogether, or save them for special occasions. And when it comes to red meat (beef, lamb, pork), limit yourself to 18 ounces (cooked) per week.