Tips for Health and Longevity: My Take on the Evidence

Consumption of red and processed meat in the UK has reduced over recent years, however on average men still exceed current recommendations [1]. It is becoming common knowledge that processed meat increases risk of colorectal cancer, however there are inconsistencies within the literature with regards to its role in the pathogenesis of other chronic diseases, particularly cardiovascular disease and type 2 diabetes. After discussing the null observations from a recent study by Lenighan et al.   [2]  in comparison to wider research, it has been concluded that red meat should remain part of a balanced diet , but ideally intake should be no more than 70g/day , with processed meat intake being minimal . Moreover, substitution with a serving of poultry, fish or legumes , should allow for protein and iron requirements to be met whilst reducing risk of chronic disease. Meat is a source of high quality protein and provides vitamin B12, zinc and iron [3], so is generally promoted as...

Colorectal cancer is one of the most frequently diagnosed types of cancer in the UK, particularly within those aged over 65 years , and is the second biggest contributor to cancer deaths [1] .  Associations between nutrition and risk of colorectal cancer frequently focus on reducing consumption of red or processed meat or increasing dietary fibre, however a study by Gylling et al. has suggested that vitamin B6 status is also of importance  [2] . From discussing their findings in the context of wider research, it has been concluded that regularly meeting recommended daily intake of vitamin B6 , of 1.4mg/day for men and 1.2mg/day for women , ideally from dietary sources , may reduce risk of colorectal cancer.   Colorectal cancer (CRC) accounts for 11% of all cancer cases in the UK, with 41,000 people diagnosed each year  [3] . The most common form of CRC is adenocarcinoma, which originates from polyp growth in the gland cells of the bowel lining. If left untreate...