It's incredibly difficult to measure what does and does not cause cancer. In reality it's an aggregate of your genetics and how you lived your life, plus a big helping of luck.

As with all "cancer-causing" substances it's worth being more clear. Firstly, the official advice is that processed meats (that involve curing, smoking, etc) and red meats (beef, lamb, goat and pork) increase your risk of cancer. It's not a blanket "meat contains carcinogens" as far as I can tell (chicken seems to be fine - no doubt the Daily Mail would say otherwise).

The actual risk in the study is a +18% chance of colon cancer, but the average risk is only 5%. If you ate 4 slices of bacon a day, your risk goes up to 6%. That may well be a statistically significant number, but as an individual +1% is well in the noise where other factors could dominate. There is an increased risk for other cancers, but I don't have the numbers and I guess they were lower.