Study finds eating red meat may not be as bad for our health as feared

Red meat such as steak, sausages and bacon might not be as bad for our health as feared, a study has found.

The consumption of red and processed meat was analysed in 54,000 people alongside the risk of cancers, heart damage and dying early.

It found that most people are fine to eat up to four portions a week.

Experts said the findings showed that “bacon is not killing us”.

Dr Ian Johnson, food science expert at the Quadram Institute in Norwich, said: “This study will hopefully help to eliminate the incorrect impression that some meat ­products are as ­carcinogenic as ­cigarette smoke.”

Study lead author, Dr Bradley Johnston, of Dalhousie University in Canada, said: “We did not find an important association in the risk of cancer for those who consumed less red meat.”

But in April, a separate study led by Oxford University and funded by Cancer Research UK found that even small amounts of red and processed meat – such as a rasher of bacon a day – can increase the risk of bowel cancer.

They estimated that eating three rashers of bacon a day rather than just one could increase the risk of bowel cancer by 20%.

The Food Safety Authority of Ireland recommends eating red meat two or three times a week while limiting processed meats because they are high in salt, preservatives and fat.

Meanwhile, taking fish oil supplements lowers the danger of a heart attack or coronary disease by 8%, according to clinical trials.

The risk appeared even lower in higher dosages of the pills containing omega-3.

Study co-author JoAnn Manson, of Harvard Medical School, said they “may have a role in appropriate patients.”