From low-fat recipes to recipes designed for persons with diabetes, Elaine Magee, MPH, RD, shares recipes and advice to create healthy meals that are guaranteed to please. [Editor's note: Elaine no longer contributes to Silver Planet, but we have made her archived blog entries available as a service to our readers.]
Less red meat and processed meat means more protection (and risk reduction) against colorectal cancer and other cancers.
The American Institute for Cancer Research (AICR) expert panel analyzed the evidence and believes it suggests eating up to 18-ounces of red meat per week does NOT raise cancer risk. This means that if you eat about four 4-ounce servings of red meat in a week, your colon cancer risk is not likely to increase.
But—you knew there had to be a “but”—for every 1.7 ounces eaten per day above this amount, the risk increases by 15%.
Eat red meat that’s considered “processed meat” and the cancer risk goes up even higher.
By Elaine Magee, MPH, RD