Small portion of bacon a day can increase bowel cancer risk by a fifth—Oxford University
A new study from Oxford University suggests just two rashers of bacon a day can increase the risk of bowel cancer by a fifth.
The research, funded by Cancer Research UK, found that for red meat, people had a 15% higher risk of getting bowel cancer if they ate 54g as oppose to 8g per day.
Professor Tim Key, who co-authored the study and is deputy director at the University of Oxford's cancer epidemiology unit, said:
"Our results strongly suggest that people who eat red and processed meat four or more times a week have a higher risk of developing bowel cancer than those who eat red and processed meat less than twice a week.
"There's substantial evidence that red and processed meat are linked to bowel cancer, and the World Health Organisation classifies processed meat as carcinogenic and red meat as probably carcinogenic."
Scientists studied the diets of nearly half a million people and followed them for almost six years.
During this time, over 2600 of the participants developed bowel cancer.