Our Global Network is dedicated to funding research and health education programmes into the links between food, nutrition, physical activity, body fatness and cancer risk.
Limit intake of red meat1 and avoid processed meat2
Public health goal
- Population average consumption of red meat to be no more than 300 g (11 oz) a week, very little if any of which to be processed
- People who eat red meat1 to consume less than 500 g (18 oz) a week, very little if any to be processed2
1. 'Red meat' refers to beef, pork, lamb, and goat from domesticated animals including that contained in processed foods
2. 'Processed meat' refers to meat preserved by smoking, curing or salting, or addition of chemical preservatives, including that contained in processed foods
For more details see Chapter 12 of the Second Expert Report.