Red and processed meats are linked to cancer and heart disease. But if you eat it in moderation, there may be no benefit to cutting back, some researchers say.
Eating red meat is linked to cancer and heart disease, but are the risks big enough to justify giving up juicy burgers and succulent steaks?
Most people who understand the magnitude of the risks would say “Thanks very much, but I’m going to keep eating my meat,” saidof McMaster University in Canada, a member of the international research team that conducted the reviews. In the papers, the researchers sought to gauge the potential impact of eating three fewer servings of red meat or processed meat each week. Considering that the average person in North America and Western Europe eats two to four servings per week, they said the evidence for cutting back wasn’t compelling.
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