Red Meat and Cancer: What You Need to Know

Red meat is a good source of protein, iron, and other nutrients. However, some studies have suggested that eating red meat may increase the risk of cancer.

A study published in the journal JAMA Internal Medicine in 2022 found that people who ate the most red meat were 17% more likely to develop cancer than people who ate the least red meat. The risk was even higher for people who ate processed meat, such as bacon and sausage.

The reason why red meat may increase the risk of cancer is not fully understood. However, some possible explanations include the fact that red meat contains high levels of saturated fat and heme iron, both of which have been linked to cancer. Red meat also contains carcinogens, which are substances that can damage DNA and lead to cancer.

If you are concerned about your risk of cancer, you should talk to your doctor about how much red meat you should eat. Your doctor can help you create a healthy eating plan that is right for you.

Here are some tips for reducing your intake of red meat:

  • Choose lean cuts of red meat.
  • Trim the fat from red meat before cooking.
  • Cook red meat in healthy ways, such as grilling or baking.
  • Limit your intake of processed meat.
  • Eat more plant-based proteins, such as beans, lentils, and tofu.

If you do choose to eat red meat, it is important to do so in moderation. The American Cancer Society recommends that adults eat no more than 18 ounces of cooked red meat per week.

It is also important to note that not all studies have found a link between red meat consumption and cancer. More research is needed to determine the exact risks associated with eating red meat.

If you are concerned about your risk of cancer, you should talk to your doctor. Your doctor can help you assess your risk and make recommendations about your diet.

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