According to the National Cancer Institute, the average person's risk of getting colon cancer is 5 percent. So an 18 percent increased risk associated with processed meat consumption would increase the cancer risk to 5.9 percent. If true, this is not to be dismissed, but it's a risk that can be managed. It certainly should not be placed in the same category as smoking!
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FOOD & DRINK
With the updated Dietary Guidelines for Americans due out later this year, Michele Simon has been working to ensure that the guidelines are based on science, not meat and sugar lobby pressure. She recently spoke with me about what the guidelines might ultimately say about meat consumption and what consumers can do to be part of the process.