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Eating fruits and vegetables reduces carcinogenic effects of red and processed meats Recent research led by Katerina Maximova, an adjunct professor in the University of Alberta s School of Public Health and member of the Cancer Research Institute of Northern Alberta, shows that low consumption of fruits and vegetables combined with a higher intake of processed meats is associated with greater incidence of cancer for Albertans. Paul Veugelers, professor and co-author, said this evidence is established by the World Health Organization’s Global Burden of Disease project, as well as the International Agency for the Research of Cancer, which has identified 15 cancers with possible links to consumption of red and processed meat. These include colorectal, stomach, esophagus, kidney, liver and other cancers. For cancer prevention, it is recommended to limit the amount of red meat and to avoid processed meat altogether.

United statesEkaterina maximovaPaul veugelersIrina dinuUniversity of albertaWorld health organizationInternational agency for the research of cancerDalla lana school of public healthSchool of public healthUniversity of torontoCancer research institute of northern albertaMurphy family foundationPublic healthCancer research instituteNorthern albertaGlobal burden