In a recent study researchers have investigated the link between red and processed meat and cancers. They discovered that the more you eat red and processed meat the greater the risk for a variety of cancers is.

The National Institutes of health and the AARP conducted the study analyzing health data from 500,000 people aged 50 to 71. They started collecting first data in the period of 1995-1996 and then they followed the participants for about eight years. During this time, 53,396 cases of cancer were recorded.

Information collected was about meat consumption, but also about life styles, like smoking habits and exercise. For the study, were considered as red meats: beef, pork and lamb. Processed meats included bacon, red-meat sausage, poultry sausage, luncheon meats, cold cuts, hot-dogs and ham.

Until now, red and processed meats were associated with a high risk of getting colorectal cancer. This is the first large study that focuses on a variety of cancers not only to colorectal cancer or one of others.

Researchers analyzed data and as results from previous studies that linked red meat and colorectal cancer were confirmed, they discovered that red and processed meat is highly associated with different other types of cancers, such as laryngeal, lung, esophageal, liver cancer and prostate cancer.

The quantities of red meat consumed varied between three slices of ham per day and a quarter pound hamburger or a small steak or a pork chop per day. In case of processed meat the consumption varied between one slice of bacon a day to four slices, the highest.