Bacon bacon increases the risk of cancer & # 39;

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According to research, even small amounts of red and processed meat, such as a ton of bacon a day, can increase the risk of cancer of the intestine.

The latest study conducted by Oxford University and funded by Cancer Research UK adds to evidence, including that of the World Health Organization, that eating red meat can be harmful.

But how big is the risk? And how much is too much?

Here is what you need to know.

What the study found:

The researchers analyzed data from nearly half a million people involved in the British Biobank study.

During the six years of their study, they discovered that 2,609 people had developed bowel cancer.

They estimate:

Eating three slices of bacon a day rather than just one could increase the risk of bowel cancer by 20%.
The bowel cancer was diagnosed in 40,000 people in the study who ate 21 g of red meat and processed each day.
The comparable figure for those who ate 76 g a day was 48

According to the NHS, 76 g of cooked red meat is equivalent to about half a steak sirloin steak. A slice of ham or bacon bacon represents about 23 g of processed meat,

How much is too much?

This is not clear. Cancer Research UK claims that 5,400 of the 41,804 cases of bowel cancer observed each year in the UK could be prevented if people did not eat meat at all.

But the charity recognizes that smoking poses a much greater risk, causing 54,300 cancer cases each year.

According to Public Health England, many people consume too much red meat and processed meat.

And experts advise people who eat a lot to find ways to reduce their consumption.

The Ministry of Health recommends anyone to consume more than 90 g of red meat and processed daily should be reduced to 70 g.

Are you OK?

NHS guidelines indicate that red meat has certain advantages – for example, iron and protein content – that must be weighed against potential risks.

People can still eat meat and be healthy.

What makes it risky?

Processed meat – including bacon, sausages, hot dogs and salami – is modified to extend the shelf life or to change the taste – the main methods are smoking, salting or adding salt or of preservatives.

The chemicals involved in the treatment are thought to increase the risk of cancer. Cooking at high temperatures, such as on a barbecue, can also create carcinogenic chemicals.

With regard to red meat like beef, lamb and pork, it would seem that one of the proteins (which gives it its red color) can damage the intestines during its degradation.

But the experts are still trying to understand the link.

What do the experts say?

Professor Gunter Kuhnle, of the University of Reading, described this study as a very thorough analysis of the link between meat consumption and intestinal cancer (also called colorectal cancer).

He said: "The results confirm earlier findings that red and processed meat consumption increases the risk of colorectal cancer.

"The risk increase of about 20% per 50 g increase in red and processed meat consumption is in line with what has been reported previously, and confirms these results.

"The study also shows that dietary fiber reduces the risk of colorectal cancer, and increased fiber consumption, as this study shows, would have a significantly greater benefit."

Carrie Ruxton, an industry-funded meat advisory committee, said, "Red meat provides valuable nutrients, such as protein, iron, zinc, vitamin D, and vitamins. B. "

According to her, "a number of lifestyle-related factors have a significant impact on the risk of bowel cancer, including age, genetics, lack of dietary fiber," he says. inactivity and high consumption of alcohol ".

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