American Cancer Society Reports that Meat Increases Cancer Risk
New guidelines are the latest to link the intake of red and processed meat to cancer, and promote plant foods as a leading preventative measure.
The American Cancer Society (ACS) has published new guidelines warning against eating red and processed meat.
With cancer the second leading cause of death in both men and women in the United States, the ACS has followed other leading health organisations and cancer charities in making a direct link between specific types of cancers and meat intake.
Among its findings, the ACS reported that even small amounts of processed meat can increase the risk of colorectal cancer, and that processed and red meat may increase the risk of lung and pancreas cancer, while regular consumption of grilled and charcoaled meats increase the risk of stomach cancer.
“The best available evidence continues to support recommendations to limit intake of red and processed meats for cancer prevention”, says the new ACS guidelines.
Instead of meat, the ACS recommends eating a healthy diet of plant foods to help prevent cancer. As well as fresh fruit, vegetables, and whole grains, the ACS promotes legumes (such as kidney beans, lentils, and chickpeas), as good alternatives for those looking to reduce their consumption of red and processed meats.
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