By now you’ve probably heard about the report last week categorizing hot dogs, bacon and other processed meats as a cause of colorectal cancer, and probably red meats also. In general, that supports AICR’s longstanding and continuous analysis of the research.
Since 2007, AICR has recommended to avoid processed meat and eat no more than 18 ounces of (cooked) red meat weekly to lower cancer risk. If you’re used to eating red meat or that daily salami sandwich, shifting your diet may seem daunting.
Here are swap suggestions to help. For the recipes, visit our updated Healthy Recipes.
And if you want to cut down on red meats… Continue reading
Today, the World Health Organization’s International Agency for Research on Cancer (IARC) named processed meat as a carcinogen. AICR has included avoiding processed meat as one of our recommendations for cancer prevention since 2007. Processed meat (and high amounts of red meat) increase risk for colorectal cancer.
Here’s our statement on the WHO report.
Both organizations found that for processed meat, even small amounts eaten daily – 50 grams or 1 small hot dog – increases risk for colorectal cancer by 18% compared to eating none.
So what exactly is “processed meat”?
AICR defines processed meat as:
“meat preserved by smoking, curing or salting, or addition of chemical preservatives.” Ham, bacon, pastrami, sausages, hot dogs and cold cuts are all considered processed meat. Continue reading
For colorectal cancer, research shows that eating healthy, being active, and staying a healthy weight make a big difference in reducing the risk of developing this cancer. AICR estimates that while there are no guarantees, one of every two colorectal cancer cases can be prevented by following our recommendations.
Now a new study suggests that following AICR recommendations for prevention years before diagnosis can prolong survival for those who do develop colorectal cancer. And every recommendation followed decreased the risk of dying a little more.
The study was published in BMC Medicine.