The Fraction Of Cancer Attributable To Lifestyle And Environmental Factors In The UK In 2010, British Journal Of Cancer, Volume 105, Issue S2, December 2011
Sections 4 through 7 addressed dietary factors. Section 5 addressed meat in particular:
5. Cancers Attributable To Dietary Factors In The UK In 2010
II. Meat consumption
"The current consensus based on several published meta-analyses is that consumption of red meat (all fresh, minced, and frozen beef, veal, pork and lamb), especially processed meat (any meat preserved by methods other than freezing, including marinating, smoking, salting, air-drying or heating (includes ham, bacon, sausages, pate and tinned meat), is associated with an increased risk of bowel cancer. ... Consumption of red meat and processed meat was positively associated with the risk of both colon and rectal cancer, although the association with red meat appeared to be stronger for rectal cancer.So, there is no threshold below which consumption presents no risk. Any consumption of red or processed meat increases the risk for colorectal cancer. Those are strong words coming from a respected mainstream professional medical journal.
The association between consumption of red and processed meat and the risk of cancer of the colon and rectum is now well established.
The associations between consumption of red and processed meat with an increased risk of colorectal cancer were considered to be ‘convincing’.
There are no dietary guidelines concerning recommended levels of consumption of red and processed meat; as for alcohol, it is assumed that ‘less is better’ and that there is no threshold below which consumption presents no risk. In this section, we assume that the optimum (or target) is zero consumption."