Cut back on red meat, government warns

New dietary guidelines will advise people to eat no more than 70g (2.5oz) a day – the equivalent of three rashers of bacon.

The Scientific Advisory Committee on Nutrition (SACN) was asked by the Department of Health to review dietary advice on meat consumption as a source of iron.

In a draft report published in June 2009 the committee of independent experts said lower consumption of red and processed meat would probably reduce the risk of colorectal cancer.

More than 36,500 people are affected by bowel cancer each year in the UK, according to Cancer Research UK. It is the second most common cancer in women and third in men.

The 2009 committee said: “Although the evidence is not conclusive, as a precaution, it may be advisable for intakes of red and processed meat not to increase above the current average (70g/day) and for high consumers of red and processed meat (100g/day or more) to reduce their intakes.”

The Sunday Telegraph said the full report, to be published within days, was expected to echo the committee’s draft report.

A diet low in red or processed meat and high in fibre, fruit and vegetables is known to reduce the risk of bowel cancer. The new guidelines would advocate eating no more than 500 g (1.1lb) of red or processed meat a week – the equivalent of two sausages, a large steak and a small portion of beef bolognese sauce.

A Department of Health spokeswoman said: “The DH committee of independent experts on nutrition will shortly publish their final report on iron and health.”

The World Cancer Research Fund already recommends people limit their intake of red meat, including pork, beef, lamb and goat, to 500g a week.

The fund also advises consumers to avoid too much processed meat, including hot dogs, ham, bacon and some sausages and burgers.

Meat and cancer – what's the beef?

The evidence that red meat is a cause of bowel cancer is convincing and there is also convincing evidence that processed meat is a cause of
bowel cancer.

Red meat contains substances that are linked to bowel cancer. For example, haem, the compound that gives red meat its colour, has been
shown to damage the lining of the colon.

Studies also show that people who eat a lot of red meat tend to eat fewer plant-based foods, so they benefit less from their cancer-protective properties.When meat is preserved by smoking, curing or salting, or by the
addition of preservatives, cancer-causing substances (carcinogens) can be formed. These substances can damage cells in the body, leading to
the development of cancer.

Source: World Cancer Research Fund