Evidence Continues to Mount for Grain Consumption and Against Processed Meat Consumption

Whole grain consumption decreases colorectal cancer risk and processed meat consumption increases the risk, according to a new report published by the World Cancer Research Fund and the American Institute for Cancer Research. As part of their Continuous Update Project, an expert panel reviewed the evidence on dietary habits and risk for colorectal cancer and found strong links between processed and red meat and increased cancer risk. Possible mechanisms include heterocyclic amines as a result of cooking meat at high temperatures and heme iron. Three servings of whole grains per day, which provide dietary fiber and various vitamins and anti-carcinogenic compounds, reduce cancer risk by 17 percent.