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Even moderate amounts of ham, bacon and red meat are linked to bowel cancer, experts warned.
People who follow NHS guidelines on red and processed meat consumption further increase their risk of bowel cancer by one-fifth compared to those who consume very small amounts, according to a study funded by part by Cancer Research UK.
The Ministry of Health has stated that although meat is a good source of protein, vitamins and minerals, people should reduce their consumption of red and processed meat to about 70 grams per day, which is consistent with consumption. daily average in the UK.
The Global Fund for Cancer Research (WCRF) indicated that it was clearly established that the consumption of processed meat (such as salami, bacon and ham) was a cause of intestinal cancer, while she was consuming a lot of red meat (such as beef, lamb or pork) increases the risk.
For the new study, published in the International Journal of Epidemiology, experts looked at data from 475,581 people aged 40 to 69 at the start of the study and followed them for an average of 5, 7 years.
During this period, 2,609 people developed bowel cancer.
The study found that people consuming an average of 76 g of red and processed meat on average had a 20% higher risk of bowel cancer compared to those who ate 21 g a day.
For red meat only, the risk was 15% higher for people who ate 54g a day (about a large slice of roast beef or a lamb chop) on average compared to those who ate 8g per day. day.
For processed meat only, the risk was 19% higher for those who ate an average of 29g per day (about a slice of bacon or a slice of ham) compared to those who consumed an average of 5g per day.
There was good news however: people who consume a lot of cereal fiber for bread and breakfast reduced their risk of bowel cancer by 14%.
About one in 15 men and one in 18 women will develop cancer of the bowel during their lifetime.
Professor Tim Key, Cancer Research UK expert in the field of diet and cancer, who is co-author of the study and deputy director of the Cancer Epidemiology Unit from the University of Oxford, said: "Our findings strongly suggest that people who consume red meat and processed at least four risk of developing bowel cancer more often per week than those who consume red meat and processed meat less than twice a week.
"There is substantial evidence that red and processed meat is linked to bowel cancer and the World Health Organization clbadifies processed meat as a carcinogen and red meat as probably carcinogenic.
"Most of the previous research was about people in the 1990s or before, and diets have changed dramatically since then. Our study therefore provides a more up-to-date and relevant insight for meat consumption today. "
Existing data indicates an increased risk of bowel cancer for every 50 g of processed meat that a person eats per day, but the new study has shown that the risk only increases 25 g per day.
Dr Julie Sharp, Head of Health Information at Cancer Research UK, said: "The government guidelines on red and processed meats are general advice for health and this study recalls that the more you can reduce this risk, the more you reduce your chances of developing bowel cancer.
"It does not necessarily mean that you cut red and processed meat completely, but you can think of simple ways to reduce your quantity and how often.
"While it is sometimes difficult to break with our habits, it is never too late to change healthy eating habits.
"You can try meatless Mondays, looking for chicken and fresh fish recipes, or exchanging meat for legumes like beans and lentils in your usual meals."
Dr. Alison Tedstone, chief nutritionist at Public Health England (PHE), said, "Our surveys show that many people consume too much red and processed meat."
She added that a reduction in the amount of red and processed meat consumed regularly could also reduce the intake of salt and saturated fats in the diet and reduce the risk of cardiovascular disease.
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