A new study from the National Cancer Institute shows a link between people who eat a large amount of red and processed meats to a higher risk of developing several types of cancer. These cancers include lung cancer and colorectal cancer.
Researchers examined data from a large U.S. diet and health study conducted by Amanda Cross and colleagues at the National Cancer Institute and is published in the latest issue of PLoS Medicine.
Researchers say 1 in 10 colorectal and 1 in 10 lung cancers could be avoided if people reduced their red and processed meat intake to very low amounts.
The American Cancer Society has warned for many years of a connection between red meat and colon cancer.
For more information on this subject, please refer to the section on Defective and Dangerous Products.
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