An eight-year study of 500,000 people, which was recenty published in PLoS Medicine, indicates that those who ate the most red meat were 20 percent to 60 percent more likely to develop various cancers - esophageal, colorectal, liver and lung - than those who ate the least meat.
The study, which involved researchers from the National Cancer Institute, using data from a broader health-and-diet study that began in 1995, also found that a high intake of processed meats was linked to an increased risk of colorectal and lung cancers
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