Recent studies are showing that consumption of too much red meat leads makes one more prone to colorectal cancer. Meat as we all know that comes from farms are loaded with growth hormones, antibiotics and vitamins that are used by farmers to increase the health and productivity of their livestock. Researchers are only beginning to investigate the links between these veterinary products and how residual chemicals in the meat of the animals we consume can have adverse effects on the human body. The study shows that consumption of more than 18 ounces of red meat per meal can raise the risks of contracting colorectal cancer in later life. An ounce and a half intake increase raises the risk by as much as 15% which means people should cut back on the red meat they consume and consider more vegetables and leaner cuts of meat.