Colorectal cancer survivors who consume the most red or processed meat are more likely to die over a 7.5-year follow-up, compared with those who eat the least, according to a new study from the American Cancer Society. Researchers analyzed the diet records of 2,315 participants from the Cancer Prevention Study II Nutrition Cohort and found a 29 percent higher risk of death from all causes and a 63 percent higher risk of death from heart disease for those who consumed the most red and processed meat before diagnosis, compared with those who ate the least.

McCullough ML, Gapstur SM, Shah R, Jacobs EJ, Campbell PT. Association between red and processed meat intake and mortality among colorectal cancer survivors. J Clin Onc. Published ahead of print July 1, 2013.

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