Red meat
Regular consumption of red meat has been associated with increased risk of colorectal cancer. In a recent meta-analysis (analysis of several studies together), there was a 24% increase risk of colorectal cancer with an increase in intake of 120 grams a day. The association was strongest with processed meat.
There are also evidences showing that red meat consumption is associated with risk of prostate cancer and stomach cancer. Some suggests high temperatures during cooking meat create some chemicals that may cause cancer.
No clear association has been found in breast cancer. However, moderating red meat consumption is advised.
Other food and nutrition topics:
- Cooking oil
- Dietary fat
- Dietary fiber
- Omega 3 fatty acid
- Organic healthy food
- Preserved food
- Red meat
- Soy products
- Sugar
- Vegetarian diet guideline
- Vitamin D
- Other resources
