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Does Eating Red Meat Raise the Risk of Colon Cancer?  Before you reach for that hamburger or another slice of bacon, count how many servings of red or processed meat (such as bologna, ham, and hot dogs) you've eaten in the past week. If you're a man, high consumption is 3+ ounces a day of red meat and 1 ounce five or six days per week of processed meat. If you're a woman (unluckily if you love beef), high consumption is 2+ ounces a day of red meat and 1 ounce two or three days per week of processed meat. If that amount sounds about right, read on: you may be 30-40% more likely to develop colon cancer than someone who eats very little red and processed meats. While other factors such as obesity, smoking, and physical inactivity are high risk factors for colorectal cancers, the risk posed by red and processed meats should not be overlooked because they are such a large component of the American diet. A new study co-authored by Michael Thun, MD, MS, Chief of Epidemiology and Surveillance Research at the American Cancer Society, isolates the connection between red and processed meats to colorectal cancer. The study followed the eating habits and cancer incidence in nearly 149,000 adults over a 19-year period, and concluded that red meat and processed meat consumption definitely raises the risk of colorectal cancer -- by as much as 50% in those adults who eat the most processed meats compared to those who eat the least. The why is still unknown -- perhaps the iron and fat in red meat, and the nitrates, salt, and smoke residue in processed meats are the culprits. The American Cancer Society recommends cutting back on red and processed meat consumption -- starting from wherever you are now and reducing it at a reasonable pace. When you do eat red meat, choose smaller portions and leaner cuts, and broil, bake, or poach it instead of frying or charbroiling. Other ways to lower your risk include; exercising, not smoking, maintaining a healthy body weight, and getting screened for cancer at the recommended age intervals. Good news for poultry and fish lovers: consumption of fowl and fish was actually found to decrease the risk slightly.
"Eating Lots of Red Meat Linked to Colon Cancer" My comments: Red meat is in. It is a good protein source and essential fatty acid source IF it is free range and grass fed. If not, it’s a pharmaceutical wasteland of antibiotic hormone, and pesticide residues. Of course, forget the processed meats - they have everything stated above plus, even worse. If you’re a beefaholic of the standard "eat it anywhere anytime" variety, colonoscopy after age 40 is a good idea. Fish? Only mercury - free, non - farmed is best. Go for the sardines.
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