Red Meat Study and Cancer

A new large-scale study has provided more strong evidence linking the consumption of red and processed meats to an increased risk of cancer.

All participants were between the ages of 50 and 71. The highest red meat consumption group had an intake of 62.5 grams (2.2 ounces) of red meat for every 1,000 calories consumed.

Red meat was defined in the study as any meat originating from a mammal, including beef, pork and lamb.

Researchers found that people who consumed the most red meat had a 25 percent higher risk of developing colorectal cancer in the study period compared with those who ate the least, and a 20 percent higher risk of developing lung cancer. The risk of esophageal and liver cancer was increased by between 20 and 60 percent.

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