A new analysis of over 50,000 people found that replacing 100 grams (or 3.5 ounces) of red meat per week with an equal amount of whole grains, fruits, or vegetables was associated with a reduced risk of colorectal cancer. Replacing just 50 grams of processed meat per week with fruits and vegetables was also associated with a reduced risk.1 Red and processed meats have been associated with multiple other cancers, including breast, prostate, liver, stomach, and lung cancer.2-3