Britons should cut their consumption of red and processed meat to reduce the risk of bowel cancer, scientific experts are expected to recommend in a report.
The Scientific Advisory Committee on Nutrition (SACN) was asked by the Department of Health to review dietary advice on meat consumption as a source of iron. In a draft report published in June 2009 the committee of independent experts said lower consumption of red and processed meat would probably reduce the risk of colorectal cancer.
The committee said: 'Although the evidence is not conclusive, as a precaution, it may be advisable for intakes of red and processed meat not to increase above the current average (70g/day) and for high consumers of red and processed meat (100g/day or more) to reduce their intakes.'
A daily total of 70g is equivalent to about three rashers of bacon.