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Study Links Red and Processed Meat with Colorectal Cancer

Thursday, April 25, 2019

(North American Meat Institute)

Study Links Red and Processed Meat with Colorectal Cancer. The International Journal of Epidemiology published a study last week focusing on diet and colorectal cancer. Researchers concluded that high consumption of red and processed meat is associated with an increased risk of colorectal cancer. The study's participants who reported consuming an average of 76 grams/day of red and processed meat had a 20 percent higher risk of colorectal cancer compared to participants who consumed an average of only 21 grams/day.

While the study received heavy coverage in the U.K. and moderate coverage in the U.S., experts quickly reacted to the flaws within the methodology and analysis, saying that the study ignores relative vs. absolute risk, did not establish causality and that its participants lacked diversity in age, race and geographical location. The Meat Institute shared experts' concerns across its social media platforms.

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