Is Red Meat Worth the Risk?
Is Red Meat Worth the Risk?
By Claire Allen, RD
It has been well established that frequent red and processed meat consumption raises the risk of colorectal cancer. A five-year UK Biobank study of half a million men and women found that individuals who consumed 2-3 servings of thinly sliced red or processed meat at least 4 times per week had a 20% increase of colorectal cancer compared with those consuming these meats less than 2x/week.
Oxford Academic: Diet and colorectal cancer in UK Biobank: a prospective study
A further review of the data provides more concern about the impact of these foods on risk in the development of other disease. The academics from this study found that consumption of red meat, processed meat and poultry consumed at least 3 times per week was associated with a greater risk of nine different illnesses.
“Higher consumption of unprocessed red and processed meat combined was associated with higher risks of ischemic heart disease, pneumonia, diverticular disease, colon polyps and diabetes, and higher consumption of poultry meat was associated with higher risks of gastro-esophageal reflux disease, gastritis and duodenitis, diverticular disease, gallbladder disease and diabetes.” Findings were published in the journal of BMC Medicine in March 2021.
If red meat is a staple in your diet and you are concerned about these risk factors but are confused on how to change, know that we are here to help. Our registered dietitians are well-versed in providing healthy, tasty alternatives to red and processed meats as well as recipe suggestions. Visit our website to learn more about our team at www.compgihealth.com or call today to schedule an appointment at 224-407-4400. #colorectalcancer #redmeat