United States: Scientists focus intensely on studying the relationship between red meat consumption and the formation of colon cancer.
The US government recommends population-wide meat reduction along with toxin elimination through dietary shifts to plant proteins and low-fat bird options.
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Scientific reports demonstrate that saturated fats in red meat result in increased population susceptibility to colon cancer development.
Scientific investigations indicate red meat consumption creates damaging substances that specifically target colon lining cells.
But, as Dr. Peter Attia, a Canadian-American longevity physician, states, many of the recent reports based on red meat and colon cancer are “really, really bad science that is fraught with errors,” Daily Mail reported.

School of Medicine Director Dr. Attia joined other doctors, such as rumored Trump administration pick Dr. Aseem Malhotra, in emphasizing that current research lacks distinction between fresh meats such as steak and processed meats, including hot dogs and jerky.
What more are the experts suggesting?
Notably, the studies overlook the fact that meat-adverse individuals live an active and healthier life while practicing well-balanced diets.
Studies may link red meat to colon cancer due to an association between beef consumers developing unhealthier lifestyles.
According to Dr Attia, “I think there’s more nuance to it than that, frankly, and I think it also comes down to the type of red meat you’re going to consume. And I don’t think all red meat is created equal.”
“This is one of those enduring examples of really, really bad science that just never dies,” he added.
Studies may link red meat to colon cancer due to an association between beef consumers developing unhealthier lifestyles, Daily Mail reported.

Research forecasts that early-onset colon cancer will surge by 90 percent during the 2010 to 2030 period among people in the 20 to 34 age group.
The University of Missouri-Kansas City published recent findings that illustrate colorectal cancer rates have increased across every age group during the past twenty years.
New statistics reveal that colon cancer cases among teenagers aged 15 to 19 years have increased by 333 percent, while cases in children between 10 and 14 years old have climbed by 500 percent.
This rate soared by 71 percent among those individuals aged 30 to 34, where seven cases per 100,000 are involved.
Furthermore, among those aged 35 to 39, the rates soared by 58 percent, which is equivalent to 12 cases per 100,000 people.
No definitive explanation exists for the increase, but experts suspect ultra-processed foods may contribute to this trend because they include fats, sugars, and several other chemicals that lead to inflammation in the digestive tract.