Red Meat May Be Linked to Colon Cancer Fatalities

Researchers reveal a correlation between the consumption of red meat and increased risk of death from colon cancer.


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A recent study by the American Cancer Society in Atlanta found that consuming red meat and processed meat prior to being diagnosed with colon cancer increases the likelihood of death. Researchers analyzed data from 2,315 men and women from a previous study, which focused on the dietary habits of the subjects prior to them being diagnosed with the ailment. Approximately 43 percent of the 580 people who ate 10 servings of red or processed meat per week before being diagnosed died during the study’s follow up period, while only 37 percent of the 576 people who consumed two servings of meat per week died during that same time. “It’s another important reason to follow the guidelines to limit the intake of red and processed meat,” said lead study author, Marjorie McCullough of the American Cancer Society.

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