Association Between Processed Meat Intake, Higher Colorectal Cancer Risk

 The Washington Post (5/23, Huget) “The Checkup” blog reports that, according to a study released today, “there’s convincing evidence that eating too much red meat and processed meat raises colorectal cancer risk and that consuming plenty of fiber in the form of plant-based foods reduces that risk.” The Continuous Update Project (CUP), produced by the World Cancer Research Fund and American Institute for Cancer, gathers research about “various forms of cancer, updating its database every few years.” For this report, scientists “conducted a review of published studies and ended up adding 263 new papers about colorectal cancer to the 749 that had been analyzed for the last report, issued in 2007.” The report notes that “red meat, processed meat, excess body fat, and fat carried around the waist increase risk of colorectal cancer.”