A new World Health Organization (WHO) study has purportedly found that “processed meat ranks alongside smoking as a major cause of cancer”.
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“For an individual, the risk of developing colorectal cancer due to their consumption of processed meat remains small, but this risk increases with the amount of meat consumed”, Dr. Kurt Straif of the IARC said in a statement.
Red meat – including lamb, beef and pork – has been classified as a “probable” carcinogen, meaning it will be grouped with glyphosate, an active ingredient in many weedkillers.
But, she adds, red meat can still be good for you.
Processed meat can be described as meat that has been preserved or enhanced by flavors using fermentation, salting, curing, smoking, etc.
Cancer researchers from the Irish Cancer Society say while cutting down on red meat is never a bad thing, the odd sausage will do little harm.
In the case of processed meat, which includes sliced ham, frankfurters, cured and dried products, the IARC experts declared it “carcinogenic to humans” with each daily 50 gramme portion increasing the risk of cancer by almost 20 per cent.
The IARC invited a working team of 22 scientists, and the scientists reviewed around 800 epidemiological studies in which they examined the global habits of red- and processed-meat consumption. Estimates suggest 34,000 deaths from cancer every year could be down to diets high in processed meat.
Eating processed meat such as sausages and ham causes cancer, according to the World Health Organisation (WHO).
The Australian meat industry’s research and development corporation, Meat and Livestock Australia, said “promoting red meat as part of a healthy, balanced diet is important”.
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“These findings further support current public health recommendations to limit intake of meat”, said Dr Christopher Wild, Director of IARC. Red meat has also been red flagged and it’s now in group 2A, meaning it is can cause cancer but evidence is limited.
