In mid-February, a British Sunday newspaper published a leaked report from a forthcoming report by the UK’s Scientific Advisory Committee on Nutrition (SAC). The report that meat consumption should be restricted to 70 grams a day (the equivalent of three strips of bacon) may have made pork producers splutter in their morning tea.
But when the study confirming the link between higher meat consumption and cancer was officially released at the end of the month, the meat industry hardly reacted at all.