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Q: What are some health risks of eating processed meats? A: Processed meats typically contain a high content of fat and salt. Diets that are high in fat are typically lower in other foods like fruits and vegetables. When meat is processed using preservatives or by smoking or salting, cancer-causing substances can be formed. According to the WCRF/AICR Second Expert Report: Food, Nutrition, Physical Activity and the Prevention of Cancer: a Global Perspective, there is convincing evidence that eating processed meat increases the chances of colorectal cancer. Studies show that we can eat up to 18 ounces a week of red meat (beef, pork, lamb) without raising cancer risk. Research on processed meat shows cancer risk starts to increase with consumption of any amount. If you have other nutrition questions, contact one of our dietitians directly by clicking the green box below.
Additional Links Learn More About Moffitt's Nutrition Department
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