Source:  John Strak, MEATINGPLACE.COM, 2/25/11

People who eat a lot of red or processed meat — around 90 grams or more of cooked weight per day — are at greater risk of getting bowel cancer, the UK Government’s Department of Heath announced.  

The Department recommends that people should cut their consumption to the UK average of 70 grams a day in order to reduce the risk of cancer.

The Department released a report from the Scientific Advisory Committee on Nutrition (SACN – see www.sacn.gov.uk), which reviewed the links between red and processed meat and bowel cancer as part of a larger report called "Iron and Health."

"A substantial body of epidemiological evidence suggests that red and processed meat intake is probably associated with increased colorectal cancer risk," the report reads. "It is not possible to discern a clear dose-response relationship, or a threshold level of intakes of red or processed meat associated with increased colorectal cancer risk because of inconsistencies in categorisation and quantification of red and processed meat intake."

The study defines red meat includes beef, lamb and pork as well as minced meat and offal. Processed meat includes ham, bacon, luncheon meat, corned beef, salami, pâté, sausages and burgers. It does not include chicken.

Examples of 70 grams per day are two standard beef burgers or two slices of roast lamb, beef or pork or six slices of salami or three slices of ham.

"Red meat can be part of a healthy balanced diet,” the UK’s Interim Chief Medical Officer Professor Dame Sally Davies said in a statement, “It is a good source of protein and vitamins and minerals, such as iron, selenium, zinc and B vitamins. But people who eat a lot of red and processed meat should consider cutting down. The occasional steak or extra few slices of lamb is fine but regularly eating a lot could increase your risk of bowel cancer.”

Information about the report was leaked to a British newspaper before the findings were published. 

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