Red and processed meat linked to increased colon cancer risk

Reported by Susan Aldridge, PhD, medical journalist

A study shows that long-time consumption of red and processed meats increased the risk of developing colon cancer.
Previous work has linked red meat consumption with colon cancer. But it has not been very clear what types of meat may be involved. A team at the American Cancer Society in Atlanta now reports on a long-term study involving nearly 150,000 adults. They gave dietary information in 1982 and 1992.

Those who consumed the most red and processed meat at both time points had a 50 per cent increased risk of distal colon cancer - that is, cancer affecting the part of the colon nearest the rectum. A similar link was found with those with the highest ratio of red meat to poultry and fish consumption. Eating lots of poultry and fish, rather than red meat, was linked to a reduced risk of colon cancer. So those who do eat a lot of meat might consider substituting some of it with other protein sources - either poultry, fish or nuts.

Source
Journal of the American Medical Association 12th January 2005 Volume 293 pages 172-182