Researchers at the Dunn Nutrition Unit in Cambridge, England found a strong correlation between eating red and processed meat and the risk of colon cancer. Red meat raises levels of specific compounds (N-nitrosocompounds) in the large bowel; these compounds stick to the DNA, thus increasing the risk for mutations that increase the risk for cancer.  Lack of physical activity and a diet high in fat, animal protein, and refined carbohydrates are the primary risk factors.  The researchers estimate that about 70% of colorectal cancers could be prevented by changes in eating habits of Americans.

Source: Reuters Health (Feb. 1, 2006)