Link between red meat and cancer is 'flawed'

The World Cancer Research Fund (WCRF) charity provoked a storm three years ago by claiming that eating red and processed meat increased the likelihood of developing colorectal cancer.

To the dismay of UK's farming and meat industries, it recommended that consumers should eat no more than 500 grammes per week of red or processed meat.

However, new research printed in the American Journal of Clinical Nutrition appears to refute the charity's claims.

Scientists Dr Stewart Truswell, of the University of Sydney, and Dr Dominik Alexander, of Exponent, conducted a review of the WCRF's original study, and concluded "there is no conclusive evidence of a causal relationship" between eating meat and developing cancer.

The development comes after it was revealed the charity had also corrected some of the original findings on its own website.

However, the WCRF denied it had an anti-meat agenda and said it continues to stand behind its recommendation.

Prof Martin Wiseman, project director of the report for the WCRF, said: "These insinuations are nothing short of outrageous.

"The implication that we are a tool of the anti-meat lobby is ludicrous.

"We say explicitly that red meat has important nutritional benefits and do not recommend avoiding it altogether."