Red Meat Consumption

Limiting Red Meat is recommendations for Cancer Prevention:

 Limit consumption of red meats (such as beef, pork and lamb) and avoid processed meats.

• To reduce your cancer risk, eat no more than 18 oz. (cooked weight) per week of red meats, like beef, pork and lamb, and avoid processed meat such as ham, bacon, salami, hot dogs and sausages.

  • Studies also show that people who eat a lot of red meat tend to eat less plant-based foods, so they benefit less from their cancer-protective properties.

• When meat is preserved by smoking, curing or salting, or by the addition of preservatives, cancer-causing substances (carcinogens) can be formed. These substances can damage cells in the body, leading to the development of cancer.

 

 

 

 

http://preventcancer.aicr.org/site/PageServer?pagename=recommendations_05_red_meat