American Institute for Cancer Research report - whole grains decrease colorectal cancer risk whilst red and processed meat increase the risk
In 2015 The International Agency for Research on Cancer (the cancer agency of the World Health Organization) classified processed meat as a carcinogen and red meat as a probable carcinogen. Experts from 10 countries reviewed more than 800 independent studies to reach their conclusions.
Now a new report reviewing 99 worldwide studies involving 29 million individuals has concluded that whilst processed meat, including bacon and red meat, including beef increases the risk of colorectal cancer, eating whole grains such as brown rice daily decreases the risk. The report from the American Institute for Cancer Research reported that there was strong evidence that physical activity protects against colon cancer.
The report also concluded that other factors found to increase colorectal cancer include:
eating more than 500g of red meat a week
being overweight or obese
consuming two or more drinks (30g) of alcohol a day such as wine or beer
The report found that eating approximately 3 servings (90g) of whole grains daily reduced the risk of colorectal cancer by 17%. "The research continues to emerge for these factors but it all points to the power of a plant based diet," said Alice Bender MS, RDN, Director of Nutrition Programs at the American Institute for Cancer Research.