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MAKE PLANTS THE CENTER OF YOUR PLATE
This Week's Goal: I will eat no more than 18 ounces of cooked red meat. If I do eat processed meat, I will limit to once a week with the ultimate goal of avoiding it.
Red & Processed Meat
Red Meat: Think Small
Eat only modest amounts of red meat (no more than 12–18 ounces weekly) to reduce risk for colorectal cancer.
- AICR’s reports found strong evidence linking red meat with higher risk of colon cancer
- Red meat contains heme-iron, the compound that gives red meat its color, which may damage the lining of the colon
- Red meats include beef, pork and lamb
Processed Meat: Think Special Occasion
Avoid processed meat (saving for special occasions) to reduce risk for colorectal cancer.
- AICR’s Expert Report found strong evidence that eating processed meat increases the chances of colorectal cancer. There was new, but limited research showing it increases one type of stomach cancer (non-cardia)
- Processed meat is any meat that has been smoked, cured or salted, or has added preservatives
- Processed meats include ham, bacon, pastrami, salami, sausages, bratwursts, frankfurters and hot dogs
- These processing methods can cause the formation of cancer-causing substances
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