Cancer Prevention - Recommendation 5
Recommendation 5:
Limit intake of red meat and avoid processed meat
People who eat red meat to consume less than 500 g (18 oz) a week, very little if any to be processed. ‘Red meat’ refers to beef, pork, lamb, and goat from domesticated animals including that contained in processed foods.
‘Processed meat’ refers to meat preserved by smoking, curing or salting, or addition of chemical preservatives, including that contained in processed foods. People who eat various forms of vegetarian diets are at low risk of some diseases including some cancers, although it is not easy to separate out these benefits of the diets from other aspects of their ways of life, such as not smoking, drinking little if any alcohol, and so forth. In addition, meat can be a valuable source of nutrients, in particular protein, iron, zinc, and vitamin B12.
The Experts emphasises that this overall recommendation is not for diets containing no meat — or diets containing no foods of animal origin. The amounts are for weight of meat as eaten. As a rough conversion, 300 g of cooked red meat is equivalent to about 400–450 g raw weight, and 500 g cooked red meat to about 700–750 g raw weight. The exact conversion will depend on the cut of meat, the proportions of lean and fat, and the method and degree of cooking, so more specific guidance is not possible. Red or processed meats are convincing or probable causes of some cancers. Diets with high levels of animal fats are often relatively high in energy, increasing the risk of weight gain.
Limit intake of red meat and avoid processed meat
People who eat red meat to consume less than 500 g (18 oz) a week, very little if any to be processed. ‘Red meat’ refers to beef, pork, lamb, and goat from domesticated animals including that contained in processed foods.
‘Processed meat’ refers to meat preserved by smoking, curing or salting, or addition of chemical preservatives, including that contained in processed foods. People who eat various forms of vegetarian diets are at low risk of some diseases including some cancers, although it is not easy to separate out these benefits of the diets from other aspects of their ways of life, such as not smoking, drinking little if any alcohol, and so forth. In addition, meat can be a valuable source of nutrients, in particular protein, iron, zinc, and vitamin B12.
The Experts emphasises that this overall recommendation is not for diets containing no meat — or diets containing no foods of animal origin. The amounts are for weight of meat as eaten. As a rough conversion, 300 g of cooked red meat is equivalent to about 400–450 g raw weight, and 500 g cooked red meat to about 700–750 g raw weight. The exact conversion will depend on the cut of meat, the proportions of lean and fat, and the method and degree of cooking, so more specific guidance is not possible. Red or processed meats are convincing or probable causes of some cancers. Diets with high levels of animal fats are often relatively high in energy, increasing the risk of weight gain.
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