Sask. Pork says bacon in moderation won’t kill you

These ‘recommended dietary levels’, which are suggested by Canadian Food Guide, include 2-3 servings of meat and alternatives, one example being 75 grams of lean meat.

According to the WHO study, eating 50 g of processed meat daily—one hotdog or just two slices of bologna—can increase risk of colorectal cancer by 18 per cent.

Still, Browne said processed and red meats should not be grouped with smoking and other carcinogens.

“There are a lot of other health issues associated with smoking and cancer is caused by a number of things and not any one food and not any one activity,” said Browne. “It’s a combination of lifestyle and diet that determines our overall health.”

“We’re not saying bacon kills…everything in moderation.”

Browne said the focus should instead be on the way people cook food, especially when grilling or barbequing. Browne said a link to burning meat and cancer has been known for a long time.

“Charring food—burning food—is actually a health issue,” she said. “We really need to be conscientious how we cook our food, don’t burn food.”

“Cooking it low and slow, cooking it to medium, is still the best way, not exposing it to an open flame and burning meat.”

The pork industry isn’t necessarily expecting to take a hit either, according to Browne.

“At this point we’re not anticipating any negative affect to the industry in Canada.”

asoloducha@panow.com

On Twitter: @alex_soloducha

by Alex Soloducha

Sask. Pork says bacon in moderation won’t kill you

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