Processed Meat and Cancer

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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.

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Reducing Colorectal Cancer Risk by Cutting Red Meat

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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.

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Colorectal Cancer, Your FAQs Answered

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AICR’s latest report suggests that lifestyle factors, especially dietary habits and physical activity, play a major role in causing or preventing colorectal cancer. Whole grains and exercise were found to reduce the risk whereas processed meat and having obesity increased the risk of this cancer.

Our news release highlights the key findings. But the report was a comprehensive one — including 99 studies with 29 million people –and there’s a lot in there. Here, we answer a few of the most common questions. Read more… “Colorectal Cancer, Your FAQs Answered”