Meat, Fish and Cancer

Meat, Fish and Cancer

Scientific evidence have shown that many cancers are linked to the food we eat. By eating the right kind of food, we reduce the risk to cancer.

Meat (major source of fat in out diet) and fish provides us with most of our dietary nutrients such as Iron, Protein, Vitamin B, Magnesium and Zinc. These nutrients needed for everyday repair and growth of our body cells. Growing people and those who are ill need a good intake of protein foods, as well as energy to grow and get better.

In the dietary guidelines published by the American Institute for Cancer, they stress that reducing the intake of saturated, polyunsaturated and Trans fats will help in the long run to reduce our chances of getting cancer.

Try to

1/ avoid adding fat when cooking food
2/ avoid processed meats such as beef burgers, sausages, chicken dippers/nuggets
3/ avoid eating visible fat on meat joints and in meat products such as salamis and pork pie.


What are the Best Choices (for meat and fish)

1/ Include poultry or fish dishes frequently on the menu
2/ Use lean cuts of meat, poultry (without the skin) and fish without crumbs or batter
3/ Oven bake or dry fry wherever possible
4/ Beans and pulses (lentils and beans) are naturally very low in fat and are a good vegetarian choice or can be added to extend the meat in soups, casseroles and stews.
5/ Check portion sizes, as we tend to over meat and fish.

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