When you include the American Institute for Cancer Research in your estate plans, you make a major difference in the fight against cancer.

Corporate Champions who partner with the American Institute for Cancer Research stand at the forefront of the fight against cancer

The Continuous Update Project (CUP) is an ongoing program that analyzes global research on how diet, nutrition and physical activity affect cancer risk and survival.

A major milestone in cancer research, the Third Expert Report analyzes and synthesizes the evidence gathered in CUP reports and serves as a vital resource for anyone interested in preventing cancer.

AICR has pushed research to new heights, and has helped thousands of communities better understand the intersection of lifestyle, nutrition, and cancer.

Read real-life accounts of how AICR is changing lives through cancer prevention and survivorship.

We bring a detailed policy framework to our advocacy efforts, and provide lawmakers with the scientific evidence they need to achieve our objectives.

AICR champions research that increases understanding of the relationship between nutrition, lifestyle, and cancer.

AICR’s resources can help you navigate questions about nutrition and lifestyle, and empower you to advocate for your health.

AICR is committed to putting what we know about cancer prevention into action. To help you live healthier, we’ve taken the latest research and made 10 Cancer Prevention Recommendations.

April 6, 2015 | 2 minute read

Why do nutrition recommendations talk about limiting red? Can’t I keep my saturated fat low by simply choosing lean cuts?

Q: Why do nutrition recommendations talk about limiting red? Can’t I keep my saturated fat low by simply choosing lean cuts?

, Why do nutrition recommendations talk about limiting red? Can’t I keep my saturated fat low by simply choosing lean cuts?

A: When eating red meat (beef, pork or lamb), choosing lean cuts is important in order to limit saturated fat and avoid excess calories. But eating too much of any red meat – more than 18 ounces cooked, weekly – increases risk for colorectal cancer. Red meats that are processed – such as bacon, hot dogs and sausage – are also available in leaner forms, yet even small amounts of these meats, eaten regularly, lead to higher risk for colorectal cancer. Processed meats are also consistently linked to increased risk of heart disease and type 2 diabetes.

There are several potential theories as to why red meat may link to increased risk of these chronic diseases. Red meat (especially beef and lamb) is high in a form of iron called heme iron. Heme iron is also found in smaller amounts in chicken and fish. Higher heme iron content may partly explain links between excess red meat and risk of colon cancer, since it seems to promote formation of compounds that can damage intestinal cells. Some large population studies link higher consumption of heme iron and heme iron from red meat with increased risk of heart disease and type 2 diabetes, respectively.

Emerging research also suggests that bacteria in the gut may play a role. It may convert compounds in red meat to substances that promote atherosclerosis (“hardening of the arteries”) and/or cause less healthful types of bacteria in the intestinal tract to flourish.

Since unprocessed red meat in excess amounts is linked to colon cancer and may pose other health risks, choose lean cuts of fresh meat and also limit amounts to no more than 18 ounces per week. And be sure to save processed meats for special occasions.

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