June 27, 2001
		Preserved Red Meat a Killer Making preserved meats such as salami, bacon, hot dogs and cured ham a common part of one's diet could increase the risk of bowel cancer by 50 percent, results of a large new study have suggested. The findings were reached from a long-term, continuing study that involved nearly half a million people from southern Greece to Northern Norway. Many experts say this is the most reliable research to date into the connection between diet and cancer. The results of the study were presented Friday, June 22, at the European Conference on Nutrition and Cancer in Lyon, France. Research also suggested that frying or barbecuing meats may add carcinogenic chemicals. The study found that those who ate an average of 2 ounces of preserved meat a day increased their chances of cancer by 50 percent.