For so many years, the American Institute for Cancer Research (AICR) has suggested that people should limit their intake of red meat to 18 ounces per week and avoid processed meat. Now the World Health Organization (WHO) has come up with a report saying that every two ounces of red meat per day increases risk of colon cancer by 17%.

In the report, a team of 22 scientists from 10 nations have gone through over 800 studies from different countries. In these studies, the team assessed the link between cancer and red or processed meat. Importance was given to those studies that considered red meat and processed meat separately.

There is sufficient evidence that processed meat is linked to colorectal cancer and should be classified as ‘carcinogenic to humans’. Experts have affirmed that there are many factors that increase the risk of cancer like genetics, age, gender, smoking status, physical activity and dietary habits.
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There are some foods that increase the risk of the cancer and others may reduce it. It has been suggested that one should have smaller portions of meat with a lot of veggies. Also, it is better to choose low, slow, moist cooking methods than dry, high-heat cooking methods for meat.