Eat less red meat to reduce cancer risk, scientists warn
By ANISunday, February 20, 2011
LONDON - British people will be urged to reduce their consumption of red meat to decrease the risk of cancer, following official advice from the Government scientists.
Under recommendations to be issued by the Coalition this week, consumers will be told to eat no more than 500g (1.1lb) of red or processed meat each week, or 70g (2.5oz) a day,
The daily total is the equivalent of three rashers of bacon - while the weekly amount would be reached by eating one large steak, a pork chop, two sausages and a small portion of beef bolognese sauce.
“It is important that people are not put off eating red meat entirely - but it would be irresponsible to ignore the potential health risks. The advice is very clear,” the Telegraph quoted a Coalition source as saying.
The recommendations will follow the publication of a full report by the Scientific Advisory Committee on Nutrition, which is due within days.
The findings are expected to echo the committee’s draft report, which found that lower consumption of both red and processed meat would probably reduce the risk of bowel cancer.
The experts will say the full study has confirmed the link between higher meat consumption and cancer, but is not able to quantify this fully, partly because of the complexity of the data examined, which stretches back to 1998.
Nevertheless, the experts will advise that consumers should reduce their daily red meat intake to 70g. (ANI)
