Adhering to a high red and processed meat diet may result in increased rate of occurrence of colorectal cancer.
This study assessed the colorectal cancer-promoting effect of red and processed meats. Data on the meat intake levels and colorectal cancer incidence rates were obtained from dietary questionnaires and Alberta Cancer Registry in Canada respectively.
Researchers discovered that 12% of all cases of colorectal cancer recorded in Alberta were linked to red and processed meat consumption. This study provides strong evidence that habitual intake of generous portions of red and processed meat products may be one of the factors responsible for the high burden of colorectal cancer in Canada and other parts of the world.