Roger Clemens, A. Wallace Hayes,

While the 2015 Dietary Guidelines for Americans provided a pass on red and processed meat, two recent articles advanced the position that consuming 100 g or 50 g a day of these foods, respectively, increased the relative risk of developing colorectal cancer by 17%–18% (Chan et al. 2011; Bouvard et al. 2015). These findings were based on dose-response meta-analyses evaluated in an International Agency for Research on Cancer (IARC) document yet to be published.

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