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Colon Cancer, Meat Link
Oncologist and hematologist Alexander Sryakov warned that processed meat is associated with an increased risk of colorectal cancer, particularly when fiber intake is low. Eating 50 grams a day is associated with an approximately 18% increase in relative risk. The International Agency for Research on Cancer has classified processed meats—such as sausages and meat preserved by salting or smoking—as carcinogenic to humans. Estimates also suggest a possible 17% increase in risk for every 100 grams of red meat eaten daily, if a causal relationship is established. Sryakov also cautioned that frying and grilling meat directly over an open flame at high temperatures can produce carcinogenic compounds.
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