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