Eating red and processed meats decreases the risk of colorectal cancer survival.
Evidence is convincing that consuming red and processed meat increases the risk of colorectal cancer. New research suggests that greater consumption before diagnosis is associated with a higher risk of death after diagnosis. Those who ate the most red and processed meats prior to and after diagnosis experienced 79% higher mortality compared to those who ate the least.
PositiveTip: Make sure your diet is composed of mostly plant-based foods for optimum health!