A new study investigating the links between diet and cancer isn’t good news for the meat industry. The findings support what the American Institute for Cancer Research has touted for years: diets high in red and processed meats are associated with higher risk of colon cancer.
AICR recommends limiting consumption of red meat to 3 ounces per day.
Results from the ongoing European Prospective Investigation into Cancer study appear in the June 14 issue of the Journal of the National Cancer Institute. Researchers tracked the diets of over half a million subjects in 10 European countries for an average of 5 years.
They found that those subjects who ate the most red meat (beef, pork, veal, lamb) and processed meats (sausages, ham, bacon, and cold cuts) had a 35 percent greater risk of developing colon cancer compared to those subjects who ate the least of these foods.
The same study also revealed that individuals who ate the most fish (including fresh, canned, salted and smoked fish) had a 31 percent lower risk of developing colon cancer than subjects who ate the least.
To read the full report, go to: http://jncicancerspectrum.oxfordjournals.org/cgi/content/abstract/jnci;97/12/906