Where does all of this leave clinicians and their patients? Should we, for example, advise patients at risk for CRC, or recurrence of CRC, to reduce their intake of red meat and to stop eating processed red meats altogether? The American Institute for Cancer Research (AICR) believes that the time has come to do so. Their recommendation is to "limit consumption of red meats (such as beef, pork, and lamb) and avoid processed meats." To reduce risk for cancer, the AICR suggests eating no more than 18 oz (cooked weight) per week of red meat (beef, pork, lamb) and avoid processed red meats (ham, bacon, salami, hot dogs, and sausages).[37] The National Comprehensive Cancer Network also recommends limiting red and processed meat in the diet of cancer survivors.[38]
