Red Meat Eaters Can Lower Cancer Risk

Recent warnings from the World Health Organization of the dangers of red meat, which is now classified as “probably carcinogenic to humans”, may have even the greatest meat lover re-thinking their diet.  However, red meat eaters can lower their risk for developing cancer by limiting portion size and paying attention to how the meat is prepared.

The consumption of processed meat however, is now classified as Group 1 “carcinogenic to humans”, and is directly linked with causing colorectal cancer.  Other carcinogens in this group include smoking and asbestos.  Besides a diet high in red meats;  physical inactivity, obesity, smoking , heavy alcohol use and age are risk factors of the disease.  The chances of being diagnosed with colorectal cancer increases significantly over the age of 50.

According to the International Agency for Research on Cancer (IARC), each 50 grams of processed meat eaten daily can increase the risk for colorectal cancer by up to 18 per cent.  The processing of meat by smoking or curing foods such as hot dogs, ham, sausages, corned beef and beef jerky, can result in the formation of carcinogenic chemicals.  Heart disease and diabetes has also been linked with the consumption of processed meats.

High temperature cooking of red meat by pan frying or grilling (especially with charring) can also produce known or suspected carcinogens.  Cooking red meat slowly, at low temperatures with a crock pot or baked in the oven, can reduce the risk for consuming cancer-causing chemicals.

Eating small portions of red meat, (which contains important proteins, B vitamins, iron and zinc ) cooked at lower temperatures with plenty of fresh vegetables, can lower the danger of contributing to cancer risks.

To read the full study, follow the link to the Lancet Oncology Journal, October 2015 issue at: http://www.thelancet.com/journals/lanonc/article/PIIS1470-2045%2815%2900444-1/fulltext.