The impact of meat on cancer rates

If it's all about loading up on phytochemicals and fiber, meat lovers may be tempted to have their steak, and a salad too. But research also suggests a link between meat and cancer.

In one review each additional 3.5 ounces of red meat a day raised the relative risk of colorectal polyps by 2%. Just half as much daily processed meat — such as deli meats or hot dogs — raised the risk by 29%.

So what's the problem with meat?

Eating more of it has been shown to increase the risk of dying from all causes. A key reason: Chemical compounds created when red meat is cooked are thought to be cancer causing. Compounds in processed meat also seem to contribute.

The less red and processed meat you eat, the better your health. If you don't want to go cold turkey, Murad says a good guideline is to eat no more than 12 to 18 ounces of red meat or processed meat a week. Three ounces is about the size of your palm.