Colorectal cancer risk 'affected by red meat intake'

The chances of developing colorectal cancer can be reduced by eating less red meat.

This is according to research from the Scientific Advisory Committee on Nutrition (SACN), which found that people who eat 90g of red and processed meat or more a day are at an increased risk of bowel cancer.

The committee advised reducing this to an average of 70g a day by eating smaller portions or consuming red meat less often.

Deborah Gilbert, head of development at Bowel and Cancer Research, commented: "A collation of various studies on the subject has led SACN to revise guidelines on the amount of red meat we should eat to cut our risk of colorectal cancer.

"But it is important to note that the Committee has not advised to cut out red meat altogether and recognises its role in health as part of a balanced diet."

She added that people who are considering ways of reducing their intake of red and processed meat can look to "white meats such as chicken and turkey, fish and vegetables".

These make "good alternatives and will still deliver the iron needed in the diet". 

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Colorectal cancer risk 'affected by red meat intake'
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