Why red meat raises your cancer risk

For those curious if they must stop eating red meat? Varki does not think so. He recommends using moderation when selecting pork and limiting consumption to 2 or 3 servings per week. Curiously, Varki does not eat red meat himself, he eats poultry and fish. A more moderen study might provide credence to his approach.

Researchers working with Dale Sandler, PhD of the National Institute of Environmental Health Sciences, found while consuming pork might increase the chance of breast cancer, eating poultry has the opposite result. Their work was printed in International Journal of Cancer.
They followed the meat intake and cooking practices of 42,012 ladies — a part of the Sister Study, that studies sisters and their cancer of the breast— who were followed for almost 7 years and a half. The distinction was clear, as per Science Daily: those that ate the most pork had a 23 percent higher risk compared with those that consumed the smallest amount. The opposite side of the equation was similar: those that at the foremost poultry had a 15 percent lower risk than those that ate the smallest amount.

Sandler said they do not understand why the poultry had such a positive result, however even while not having that info, it's turning clearer that eating less red meats or eliminating them is going to cut back your cancer risk.