Understanding Bowel Cancer

Red & processed meat risk

Evidence from the World Cancer Research Fund (WCFR) report Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective suggests that there is an increased risk of bowel cancer with high consumption of red or processed meat.1 It is recommended that we eat no more than 500g of red meat per week and save processed meat as an occasional treat.

Processed Meats:
Avoid processed meats (bacon, ham, sausages, salami) as much as possible. Choose them as an occasional treat rather than every day.

Red Meats: red meat (beef, lamb, pork) takes a long time to digest. Have no more than 500g (cooked weight) per week.

How much is that?:
One portion of spaghetti Bolognese with minced beef = 140g red meat. Pork chop = 75g red meat.

Those who choose to eat red meat do not need to stop, but should limit consumption to a maximum of one 80g portion (the size of a pack of cards) per day and ensure that the diet also includes fresh fish, poultry, and plenty of fruit and vegetables, whole grains, water and other sources of protein (and fibre) such as beans and lentils.

Footnotes:
_{(1) World Cancer Research Fund & American
Institure for Cancer Research (2007) Food, Nutrition, Physical
Activity and the Prevention of Cancer: a global perspective.
Washington: WCRF International.}

Last updated 17th January 2011