Meat and cancer

Does eating red meat increase your risk of cancer?
Some evidence suggests that eating high amounts of red and processed meat could increase the risk of developing bowel cancer.   However, it’s important to remember that red meat is a good source of iron, so if you generally only eat a small amount, it may not be a good idea to cut down.   

A recent study by the World Cancer Research Fund recommended that people eat no more than 500g of cooked red meat a week.  Average consumption levels in the UK are well below this.

Examples of typical red meat portions are as follows:

• 3 slices of roast lamb, 80g

• 2 grilled lamb chops, excluding the bone, 80g

• Portion of stewed mince beef, 80g

• 1 grilled sirloin steak, 160g

• 1 grilled quarter pound burger, 80g

• 2 grilled rashers of back bacon, 40g

• 1 grilled premium sausage, 55g

However, the most established diet-related risk factors are overweight and obesity and low levels of physical activity.