New evidence shows that consuming red and processed meat, even at low quantities, increases the risk of colorectal cancer

A study funded by Cancer Research UK ((https://academic.oup.com/ije/advance-article/doi/10.1093/ije/dyz064/5470096) concludes that the consumption of moderate quantities of red and processed meat such as 75 grammes per day, associates a 20% excess risk of colorectal cancer (CRC), as compared to 20 grammes per day.

In this study nearly half million british citizens with ages ranging between 40 and 70 years of age were evaluated for more tan five years, with 2609 developing CRC. The authors found that eating read and processed meat four or more times a week, compared to two or less times a week increased the risk of CRC, a risk that was evident with quantities as low as 25 grammes per day.

These findings don´t argue that red and processed meat should be completely abandoned but strongly  suggest that the amount and frequency of their consumption should be revised. Maybe that simple ways to reduce their intake can be implemented, such as “meat-free Mondays”, swapping meat sides by peas, etc.

A number of associations, such as AECC -Asociación Española Contra el Cáncer (https://www.aecc.es/es)- or SEOM -Sociedad Española de Oncología Médica- provide through their web page helpful information about healthy lifestyle and cancer.