According to the International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO), red meat is classified as a probable carcinogen, particularly in relation to colon, pancreatic, and prostate cancers. In Italy, the incidence of colorectal cancer remains high with 40 to 50 new cases each year for every 100,000 inhabitants, presenting a significant public health issue. This underscores the importance of dietary guidelines regarding red meat consumption to mitigate cancer risks.

The World Health Organization recommends limiting red meat intake to 500 grams per week, which equates to roughly 3 to 4 steaks weighing between 100 and 150 grams. This dietary recommendation seeks to help individuals reduce their cancer risk while still obtaining necessary nutrients. The article elaborates on the types of red meat—including beef, lamb, veal, pork, and horse—which are classified as red meat compared to white meat, such as poultry.

The discussion further delves into the specific thresholds of red meat consumption that may elevate the risk of colorectal cancer, provoking essential conversations about dietary habits in Italy and potentially affecting public health policy. As colorectal cancer poses a growing problem in Italian society, understanding the risks associated with red meat consumption may lead to increased awareness and preventive measures within the populace.