According to a study co-sponsored by Cancer Research UK by British scientists and published in the International Journal of Epidemiology, people who eat red meat processed according to the recommendations of the Department of Health are still at an increased risk of developing bowel cancer.

Scientists have shown that people who consume about 76 g of red and processed meat per day, which roughly corresponds to the established recommendations, are 20% more likely to develop bowel cancer than those who eat only about 21 g of red meat per day.

The study showed that the risk is increased by 20% with every 25 g of processed meat eaten daily (roughly equivalent to a piece of bacon or a slice of ham), and by 19% with every 50 g of red meat eaten (a thick slice of roast beef or a small piece of lamb).

Cancer research expert Professor Tim Key, co-author of the study and deputy director of the cancer epidemiology department at Oxford University, said: “Our results convincingly show that people who eat red and processed meat four or more times a week have a higher risk of developing bowel cancer than those who eat red and processed meat less than twice a week. ”

Dr. Julie Sharp, head of health information at Cancer Research UK, said: “This does not necessarily mean a complete exclusion of red and processed meats, but you can think of simple ways to reduce the amount and frequency of their consumption.”