Study: Red, processed meat may increase cancer risk

12/12/2007 | U.S. News & World Report

High intake of red and processed meat may lead to an elevated risk for several cancers such as colorectal, lung, liver and bone, a new study found. Certain factors, including cooking at a high temperature and the presence of saturated fat and iron in meat, are possible contributors to the link between red or processed meat and cancer risk, the study added.

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