The International Agency for Research on Cancer (IARC) published its findings today of a study into the cancer-giving (carcinogenic) risk of eating red meat and processed meat. The study categorised red meat as “probably carcinogenic to humans” and processed meat as “carcinogenic to humans.”
A working group of 22 experts from 10 countries came together to throughly review all of the known scientific literature. This included more than 800 studies that had looked at the relationship between over a dozen types of cancer and the consumption of red meat and processed meat. The study looked a data from across many countries and populations with diverse dietary habits.
The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal (bowel) cancer by 18%. Typically a kebab or hamburger or processed ham sandwich might contain 100-200 grams of processed meat. However, the risk of developing cancer is still small.
“For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed,” said Dr Kurt Straif, Head of the IARC Monographs Programme. “In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance.”
Does this mean we should all stop buying (or selling) red meat or processed meat products. The evidence is clear, however the risk associated with sensible consumption of these foods is very small. There is no real comparison when looking at the risks associated with smoking and drinking alcohol, which still remain on top of the cancer-causing list.
Prof Tim Key, from the Cancer Research UK and the University of Oxford, said: “This decision doesn’t mean you need to stop eating any red and processed meat, but if you eat lots of it you may want to think about cutting down.”
