Health experts advise cutting down on red meat
The Department of Health recently asked the Scientific Advisory Committee on Nutrition (SACN) to review the dietary advice which is currently given on meat consumption as a source of iron.
In the draft report published in 2009, the committee (a panel of independent health experts)stated that reduced consumption of red and processed meat could lead to a lower risk of colorectal cancer.
The full report is to be published in the next few months and is expected to contain recommendations that Britons should reduce their consumption of both red and processed meats.
The committee said: “Although the evidence is not conclusive, as a precaution, it may be advisable for intakes of red and processed meat not to increase above the current average (70g/day) and for high consumers of red and processed meat (100g/day or more) to reduce their intakes.”
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