How risky is red meat?

A large European study recently reported a strong link between eating high amounts of red meat and an increased risk of colorectal cancer. This finding supports and extends the results of several previous studies. However, for consumers who want to apply these findings to best protect their health, questions remain about specific food choices.

The study shows that after an average of almost five years, people who ate the most red meat and processed meat had a 35 percent greater risk of developing colorectal cancer than those who ate the least amounts.

The cancer risk actually rises with fairly small amounts of these foods. Eating more than about five-and-a-half ounces of red meat and processed meat per day put people in the most at-risk group. A smaller change in risk was even seen with 10 ounces per week. The meats responsible include beef, pork, lamb and veal, plus sausage, ham, bacon and cold cuts.

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