Eating less red and processed meats reduces cancer risks.

A 10 year study of over 500,000 people age 50 - 71 by the National Institutes of Health (NIH)-AARP showed a substantially higher risk (ranging from 20% to 60%) for certain types of cancers (esophageal, colorectal, liver and lung) among those people with a diet higher in red and processed meats as compared to people who ate less red and processed meats.

• Red meat includes beef, veal, pork, and lamb.
• Processed meats include hot dogs, bologna, bacon, sausage, packaged ham, packaged sandwich meats, pepperoni, salami and virtually all red meat used in frozen prepared meals.

The study ends with: “A decrease in the consumption of red and processed meat could reduce the incidence of cancer at multiple sites.”