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You can Prevent Cancer by Having Red Meat

Update Date: Nov 20, 2015 11:00 AM EST

A major new study involving 120,000 people shows that by limiting the intake of beef, lamb and pork in our diet to 1 ½ oz per day could reduce the death rate to one in ten men and one in 13 in women. The findings by the Harvard University is just one of the many studies that suggest that red meat is killing us all slowly. The campaigners of anti-cancer say that since the evidence is staggering, the people should just stop eating processed meat entirely. However, there is an another set of nutritionists that say that the risks are nothing but bloated figures because cutting out the red meat from our diet is more hurtful than good, reports Seattle Times.

The latest research revealed that eating an extra portion of lamb or steak everyday can amplify the person's risk of heart disease by 16% and also increased their chances of developing cancer by 13%. Processed meats are deadly and adding these items to your breakfast menu can put you on a fast track to premature death by 20%. But the question is, how much is too much? The department of health says that by eating no more than 2 ½oz of red meat every day is ok for health. However, the authors at Harvard refute the claim and call it too much, reports Daily Mail.

A report by WHO that was produced by a group of 22 scientists from 10 countries, studied some 800 researches from around the world to investigate the association of red/processed meat with cancer. The group took high-quality studies into account that treated red meat separate from processed meat. As per the findings, there was enough evidence to suggest that the processed can cause colorectal cancer. However, the red meat was classified as "possibly carcinogenic" to humans as there was only limited evidence. Processed meat is considered carcinogenic because of the methods used in its processing that includes smoking, curing, salting etc. But needless to say, there are many other factors that contribute to the development of cancer such as genetics, age, smoking, physical activity and what we eat or don't eat, for that matter, says Seattle Times.

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