Reading Time: < 1 minute The WCRF recommends little to no consumption of red and processed meats
Reading Time: < 1 minute

A new
report aimed at preventing cancer advises against processed meat consumption
entirely – and recommends a diet ‘rich in whole grains, vegetables, fruits, and


The preventative guide,
released by The World Cancer Research Fund (WCRF), offers ten key suggestions
for reducing cancer risk.

While the
WCRF recommends limiting red meat intake, it is advised that ‘little, if any’ processed meat should be consumed – and that iron and protein are both nutrients readily available in plant foods.

follows a study released earlier this year which says consumption of ‘ultra processed’ foods, processed
meat inclusive, results in greater health risks overall – including that of
breast cancer.


Aside from a list of substances to avoid – which also includes alcohol and sugary drinks – the WCRF’s guideline includes proactive measures one can take to reduce cancer risk.

The recommendations include consuming diet ‘rich in whole grains, vegetables,
fruits and legumes’, maintaining a healthy weight, and being physically active.

Diet and

suggests that the dietary recommendations alone could, in turn, foster a healthy body
weight – as the WCRF found a ‘Western-type
diet’ high in meat to be associated with weight gain and obesity.

This is further supported the findings of other recent studies, including that of the Journal of
the American College of Nutrition
in which researchers found a plant-based
diet to be a more effective weight loss tool than a calorically equivalent diet
containing animal products.

The WCRF’s Dr. Giota Mitrou said: “Our cancer prevention recommendations work together as a blueprint to beat cancer that people can trust, because they are based on evidence that has now proved consistent for decades.”

Emily Court

Emily Court is a writer and content creator published in Plant Based News, Raise Vegan, Living Vegan and The Financial Diet. A self-described "recovering vegan hothead," she is now a pragmatic member of Vancouver's vibrant and growing plant-powered community. Hailing from Halifax, Nova Scotia, she holds a BA in Spanish and certificate in Intercultural Communication from Dalhousie University, where her thesis focused on topics of cultural and gender-based discrimination. She aims to apply a privilege-conscious and culturally sensitive approach to her work in all fields.