According to researchers people who love to consume red-meat are more susceptible to developing colorectal cancer or other cancers of stomach and throat. Earlier, a draft report published in 2009 had lifted concerns over the meat consumption and advised Britons that diminishing the daily consumption of meat might decrease risk of colorectal cancer.
The latest statistics show that on an average males eat hundred gram of red and processed meat daily counting bacon, burger, pork, sausage and beef, whereas women daily consumption is sixty gram of red meat. An alliance source stated that is significant that people are not postponing eating red meat completely.
But it would be negligent to ignore potential health risks. The findings of the report are hope to reverberate the draft’s report that found that decreasing the dietary intake of red meat would possibly diminish the risk of bowel cancer. The colorectal cancer is the second major cause of cancer death in Britain.
Though evidence is not conclusive, as a precaution, it may be prudent for intakes of red and processed meat not to increase above the existing average seventy gram a day and for high consumers, who eat one hundred gram or more a day to reduce their intake, stated the committee.
The DH committee of independent experts on nutrition will shortly publish their final report on iron and health, explained a spokeswoman from A Department of Health. It is already recommended by the World Cancer Research Fund to people limit their intake of red meat, including pork, beef, lamb and goat, to five hundred gram a week.
The fund also suggests consumers to evade too much processed meat, counting hot dogs, ham, bacon and some sausages and burgers. The modern methods of farming have reduced fat levels, which can be even lower than chicken, while red meat provides high levels of vital nutrients, including iron.