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Replace Meat With Plants to Reduce Your Risk of Colorectal Cancer
A new analysis of over 50,000 people found that replacing 100 grams (or 3.5 ounces) of red meat per week with an equal amount of whole grains, fruits, or vegetables was associated with a reduced risk of colorectal cancer. Replacing just 50 grams of processed meat per week with fruits and vegetables was also associated with a reduced risk.1 Red and processed meats have been associated with multiple other cancers, including breast, prostate, liver, stomach, and lung cancer.2-3
References
- Tammi R, Kaartinen NE, Harald K, et al. Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer. Eur J Epidemiol. Published online January 23, 2024. doi:10.1007/s10654-024-01096-7
- Farvid MS, Sidahmed E, Spence ND, Mante Angua K, Rosner BA, Barnett JB. Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies. Eur J Epidemiol. 2021;36(9):937-951. doi:10.1007/s10654-021-00741-9
- Huang Y, Cao D, Chen Z, et al. Red and processed meat consumption and cancer outcomes: Umbrella review. Food Chem. 2021;356:129697. doi:10.1016/j.foodchem.2021.129697
