Red and processed meats increase cancer risk

Eating less red and processed meats could reduce the incidence of multiple types of cancer, according to a study published in the December issue of PLoS Medicine. Researchers followed approximately 500,000 people ages 50-76 for 8.2 years, during which there were 53,396 incidences of cancer. Those with the highest intake of red meat, plus processed meats such as sausage and lunch meat, were most likely to develop colorectal and lung cancer, researchers found.

Participants with the highest intake of red meat alone were most likely to develop cancer of the esophagus and liver.