Healthcare Professionals Want Red, Processed Meat Consumption Guidelines

Posted by Rheta Mankin on July 13th, 2016

An estimated 95,000 Americans are diagnosed with colon cancer each year. Another 40,000 or so face a positive diagnosis of rectal cancer. Combined the two forms of the disease are responsible for nearly 50,000 deaths. Curbing the numbers associated with colorectal cancer is the aim of a push to get better dietary guidelines put into place in relation to the consumption of red meats and processed meats. The two have been strongly linked with an increased risk for colorectal cancer.

A recent study released by the World Health Organization points to the consumption of these two types of food as major contributors to colorectal cancer. Red meat consumption of 100 grams per day, for example, has been linked to an 18 percent risk increase for cancer. In regard to processed meats, the risk is similar, but the amount of meat that needs to be consumed to increase risks is less. It only takes about 50 grams of processed meats daily to dramatically raise cancer risks.

While the links between colorectal cancer and red and processed meats has long been known, dietary guidelines in the United States have not been changed to reflect the risks. That’s why some healthcare providers are pushing for a change. Some recommend that red meat consumption be limited to no more than 18 ounces a week. That works out to about three to six servings a week. In regard to processed meats, the recommendation is to reserve these foods for special occasions only, if at all.

The bottom line, some healthcare professionals say, is that diet and cancer risks are strongly linked. By making dietary changes people can dramatically lower their risks. In place of red meats, people might, for example, opt for fish, lean white meats and other protein sources. If that were to occur, some researchers estimate more than 300,000 cases of cancer could be prevented annually.  Other dietary changes can also help prevent this disease, including the introduction of high fiber items into the regular eating routine.

Everyone is technically at risk for the formation of colorectal cancers. With that in mind, it is recommended that people maintain healthy diets high in fiber and low in red and processed meat consumption. Routine screening for those at high risk for this disease can also prove to be a critical step in the prevention process. People who are concerned about colorectal cancer and their personal risks are encouraged to speak with their healthcare providers for advice.

About Author

Southlake Oncology, a Choice Cancer Care Treatment Center, located in the Southlake and Grapevine area, is a community-focused oncology practice that delivers exceptional care to North Texas cancer patients with a variety of cancer diagnoses and blood disorders. 

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Rheta Mankin

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Rheta Mankin
Joined: July 2nd, 2015
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