At Thrive on Five we're all about eating more veg. We're not certainly not against meat, we just try to encourage you to limit your intake of the red stuff, and of course processed meat. Here's a short summary of the latest research:
Two weeks ago the World Health Organisation decided to classify processed meat (such as sausages, bacon and salami) in its highest 'Causes Cancer' category, along with smoking, asbestos and arsenic. It found that by eating just 50g of processed meat a day, the chance of developing colorectal cancer increased by 18%. The WHO also added other red meats such as Pork, Lamb and Beef into its 'Probably Causes Cancer' category. Importantly, they did add that the odd serving of bacon was unlikely to do most people any harm!
Last week Oxford University published a study showing that eating just one steak a week could increase the risk of bowl cancer by 42%. A typical steak portion is approx. 285g whereas the weekly recommended amount suggested is just 70g.
Today the press ran reports of a study published in the journal 'Cancer' which links the increased consumption of meat to higher risks of kidney cancer, noting that the cooking process maybe a factor. It has been found that cooking at high temperatures, for instance on the bbq, can also create carcinogenic chemicals.
But red meat still plays an important role in the diets of many of us as it's high in protein and iron. It's also a rich source of B vitamins (including thiamin, riboflavin, pantothenic acid, folate, niacin and vitamin B6) as well as vitamin D, selenium and zinc.