Here in the States, the report of the AICR/WCRF Continuous Update Project (CUP) Expert on Colorectal Cancer, published yesterday, is in the news.
Here’s the WebMD story.
And here’s the Washington Post coverage.
It’s also been picked up by the Arizona Republic, New York Newsday, as several other newspapers throughout the US and Canada.
The American Meat Institute has released a statement expressing skepticism regarding the CUP Expert Panel’s consensus judgment that convincing evidence links red and processed meat to colorectal cancer, and urging “common sense.”
We at AICR stand by the CUP Expert Panel’s systematic and comprehensive evaluation of the evidence, but we do agree with the AMI on one point: The science on colorectal cancer does not support eliminating red meat from the diet. In fact, AICR recommends moderating intake of beef, pork and lamb to 18 ounces (cooked) per week — below this level, the increase in colorectal cancer risk is very small; above this amount, the increase is enough to warrant concern. When it comes to processed meat, however, the situation is different. An increase in risk is seen with even relatively low consumption of processed meats like hot dogs, cold cuts and bacon — that’s why AICR recommends saving these foods for special occasions, like a hot dog at a ball game, or a slice of ham at Easter.
Our report has people around the globe talking. It made the cover of the UK’s Daily Express, and was prominently featured in the other national UK papers as well. In Australia, it made the Sydney Morning-Herald and the Daily Sun. It even found its way into Russia’s Pravda.
There’s surely more coverage of this major report on colorectal cancer risk to come — let us know in the comments if you spot any in your local paper or on your local news.