There is a lot of press this week regarding the correlation with red meat and cancer. The International Agency for Research on Cancer (IARC), evaluated the carcinogenicity of the consumption of red and processed meat and have concluded that there is evidence of an increase risk to cancer. The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%.
Red meat refers to all types of mammalian muscle meat, such as beef, veal, pork, lamb, mutton, horse, and goat.
Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation. Most processed meats contain pork or beef, but processed meats may also contain other red meats, poultry, offal, or meat by-products such as blood.
Examples of processed meat include hot dogs (frankfurters), ham, sausages, corned beef, and biltong or beef jerky as well as canned meat and meat-based preparations and sauces.
If you currently eat more than 90g (cooked weight) of red and processed meat a day, the Department of Health advises that you cut down to 70g.
Ninety grams is equivalent to around three thinly cut slices of beef, lamb or pork, where each slice is about the size of half a piece of sliced bread. A cooked breakfast containing two typical British sausages and two rashers of bacon is equivalent to 130g.
Why not make a pledge with us to cut down on processed and red meats? You could aim for more meat free meal days in the week and then choosing lean poultry for your meat days?