Processed Meat and Cancer

By Posted on Leave a comment on Processed Meat and Cancer

Bacon, ham, cold cuts—we get a lot of questions about processed meats, almost more than any other type of food. AICR sets the record straight on processed meats and their link to cancer.

Processed meat is meat preserved by smoking, curing or salting, or the addition of chemical preservatives. Processed meats include ham, salami, bacon and sausages such as frankfurters and chorizo.

Read more… “Processed Meat and Cancer”

Reducing Colorectal Cancer Risk by Cutting Red Meat

By Posted on Leave a comment on Reducing Colorectal Cancer Risk by Cutting Red Meat

The latest research shows that eating more than 12 to 18 ounces of red meat per week increases the risk of colorectal cancer. AICR recommends limiting the amount of red and processed meat in your diet to reduce the risk of cancer. When you hear this recommendation, it may be hard to imagine what else you would eat if these are currently mainstays in most of your meals. If you have been eating beef, lamb and pork beyond the recommended limit of 12 to 18 ounces a week – which is about 4 to 6 deck-of-cards sized portions – perhaps it seems like your only alternative is eating more poultry. But here are a few tips on cutting back on that red meat from your daily diet.

Read more… “Reducing Colorectal Cancer Risk by Cutting Red Meat”