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December 13, 2007
Lower Your Risk of Cancers by Eating Less Red Meat
Cutting back on red meats such as beef and pork—along with processed meats such as cold cuts and hot dogs—can reduce your risk of developing certain cancers, says the National Cancer Institute. Its new report suggests that these meats were linked to roughly 20–60 percent of esophageal, colorectal, liver and rectal cancer. Researchers believe that the saturated fat and iron in the red and processed meats have been linked to carcinogenesis, the process by which normal cells are transformed into cancer cells, and the meats also include chemicals that can cause DNA mutations.
We understand that people love their meat, so RH suggests instead of eating a porterhouse, try getting protein from the following: fish rich in omega 3s such as salmon or tuna or high-quality poultry.
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