Red scare

Keep your red and processed meat consumption to a minimum to avoid an increased risk of cancer, says a new study by the U.S. National Cancer Institute in the Public Library of Science Medicine.

Researchers found that people who ate the most of these specific types of meat had the highest risk of developing colorectal and lung cancers. Evidently, compounds created during cooking or the digestion of these types of meat damage DNA and in many cases result in the growth of tumors.

To help minimize your risk, the best -- and most obvious way -- to do so is to cut back on the amount of red and processed meat you consume. Researchers suggest sticking to around 3g per 1,000 calories you eat.