In France, the consumption of red meat is decreasing. The French consume about 46 g of meat per day, 12 grams less than in 2007. And the consumption of sausages has increased in ten years from 35 to 29 g per day.
If the sector concerned may feel aggrieved, it is rather the opposite for the body. Even small amounts of red meat and processed meat can actually increase the risk of bowel cancer
This is the conclusion of the study conducted by Oxford University, funded by the UK Center for Cancer Research. It has been published in the International Journal of Epidemiology.
When bacon rhymes with bowel cancer
To reach this conclusion, the researchers analyzed the data of nearly half a million people in the UK. After six years of research, they discovered that 2,609 people had developed bowel cancer.
They have made the following estimates:
– Eating three slices of bacon a day rather than one could increase the risk of bowel cancer by 20%.
– In each group of 10,000 people who consumed 21 g per day of red meat and processed meat, 40 were diagnosed with bowel cancer. The figure increases to 48 diagnoses for 76g per day.
Results that support the warnings of the World Health Organization. According to the WHO, 34,000 people die of cancer each year due to industrial cold cuts. The UK Center for Cancer Research also estimates that 5,400 of the 41,804 cases of bowel cancer diagnosed each year in the United Kingdom could be prevented.
Rich in iron and protein, red meat is not to be banned. But it must be consumed in moderation and, above all, processed meat should be avoided as much as possible.
In bacon, sausages, sausages, hot dogs and the like, some chemicals involved in manufacturing could increase the risk of cancer. For the sausages, two additives are put in the pillory: potassium nitrate and sodium nitrite, added for the characteristic pink color of the ham in particular.
Hence the proliferation on supermarket shelves of processed products stamped "without nitrites".