Dr. Felicia Stoler is a registered dietitian, exercise physiologist and expert consultant in disease prevention, wellness and healthful living. She has a bachelors from Tulane University, a masters in applied physiology and nutrition from Columbia University and her doctorate in clinical nutrition from UMDNJ. Meat can be a great source of protein, B vitamins and minerals like iron and zinc. However, the World Health Organization (WHO) is suggesting that eating red meat and processed meat can increase your risk for cancer.
The WHO indicated in their report that 50 grams of processed meat a day can increase your chance of developing colorectal cancer by 18 percent.
Processed meat is labeled as such when something has been added to the meat product in order to extend shelf life or change the taste (for example, when a meat is smoked, cured, or has added preservatives).
What else did the WHO find in their research?
Listen in as Felicia Stoler, PhD, shares the latest findings from the WHO on meat and your cancer risk.
Meat & Cancer: What's the Real Risk?
Guest
: Felicia Stoler, PhD
From the Show: Train Your Body
Summary: The World Health Organization (WHO) recently stated that processed meats like bacon and hot dogs are just as harmful as tobacco and asbestos.
Air Date: 10/27/15
Duration: 10
Host: Melanie Cole, MS
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