World Cancer Research Fund says there is ‘no safe limit’ for processed red meat

The consumption of processed red meats such as bacon and sausages has long been linked to various cancers, including bowel and colorectal; in recent years the World Health Organisation (WHO) has labelled processed red meat as a class 1 carcinogen – meaning it is in the same category as tobacco smoke.

The new study has led the WCRF to come up with a 10-point plan, which, among other things, states that avoiding processed red meats could help reduce the risk of cancer by up to 40 per cent.

In contrast, other studies have found that those following a plant-based, vegan diet have lower risks of developing certain types of cancer – including those mentioned above – as well as diabetes and heart disease.

Not only is the production of meat cruel to animals and bad for the environment, it is clear that processed red meats especially are not healthy.