Each 50g increase in daily consumption of red meat, such as one thick slice of roast beef or one lamb cutlet, was associated with a 18% greater risk of colorectal cancer, according to a study published on Wednesday by scientists from the University of Oxford and the World Health Organisation's International Agency for Research on Cancer.

Daily recommended amounts

They warned of similar risks with processed meat such as bacon or sausages.

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"Our study found that people who were consuming red and processed meat four or more times per week, had a 20% increased risk of colorectal cancer compared with those who were consuming red and processed meat less than twice a week," the authors wrote recommending a decrease in the daily recommended amounts of these foods.

Each 10g daily increase in alcohol, equivalent to a half-pint of beer, was also associated with an 8% greater risk of colorectal cancer. Fibre from bread and breakfast cereal was found to reduce the risk.

The scientists acknowledged that people who consume more red and processed meat and alcohol are often those with other risk factors, such as smoking or excess weight.

"However, the fully adjusted models were adjusted for 18 variables that are known or suspected confounders and, for processed meat in particular, the fully adjusted results were still strong," they wrote.

The study followed the diet and health of nearly 500,000 UK men and women between the ages of 40 and 69 for an average of over five years.