Red meat once a day raises bowel cancer risk by fifth

Eating red meat just once a day increases your risk of bowel cancer by a fifth, a study by Oxford University has found.

The researchers analysed data from almost half a million people over six years and found that eating three rashers of bacon a day rather than just one could increase the risk of bowel cancer by 20%.

Following the study, which was part-funded by Cancer Research UK, experts recommend cutting intake of red and processed meat to no more than twice a week.

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“Our results strongly suggest that people who eat red and processed meat four or more times a week have a higher risk of developing bowel cancer than those who eat red and processed meat less than twice a week,” said Professor Tim Key, co-author of the study.

However, Carrie Ruxton, of the Meat Advisory Panel, an industry-funded body, has disputed the responses to the study. Speaking to the BBC, she said: “Red meat provides valuable nutrients, such as protein, iron, zinc, vitamin D and B vitamins.”

Processed meat such as sausages, bacon, and salami is modified to either extend its shelf-life or alter the taste, by smoking, curing, or adding salt or preservatives.

The chemicals involved could increase the risk of cancer, scientists believe. Also, high temperature cooking, such as on a barbeque, can create carcinogenic chemicals.

There are around 42,000 cases of bowel cancer diagnosed annually in the UK. One in 15 men and one in 18 women born in the UK after 1960 will receive a diagnosis of the disease in their lifetime.

In light of the findings, Dr Alison Tedstone, chief nutritionist at Public Health England, has offered another reason to cut back on red meat. She said cutting consumption of red and processed meat would reduce salt and saturated fat in the diet, decreasing the risk of cardiovascular disease.

Dr Julie Sharp, Cancer Research UK's head of health information, added: “Although breaking habits we've had for a long time can be hard, it's never too late to make healthy changes to our diet.”