Britons should cut their consumption of red and processed meat to reduce the risk of bowel cancer, scientific experts are expected to recommend in a report.
The Scientific Advisory Committee on Nutrition (SACN) was asked by the Department of Health to review dietary advice on meat consumption as a source of iron.
In a draft report published in June 2009 the committee of independent experts said lower consumption of red and processed meat would probably reduce the risk of colorectal cancer.
The committee said: "Although the evidence is not conclusive, as a precaution, it may be advisable for intakes of red and processed meat not to increase above the current average (70g/day) and for high consumers of red and processed meat (100g/day or more) to reduce their intakes."
A daily total of 70g is equivalent to about three rashers of bacon.
The Sunday Telegraph said the full report, to be published within days, was expected to echo the committee's draft report.
A Department of Health spokeswoman said: "The DH committee of independent experts on nutrition will shortly publish their final report on iron and health."
The World Cancer Research Fund already recommends people limit their intake of red meat, including pork, beef, lamb and goat, to 500g a week.
The fund also advises consumers to avoid too much processed meat, including hot dogs, ham, bacon and some sausages and burgers.
