Processed meat linked to cancer

The headlines are referring to the news that the World Health Organisation has classified cured and processed meats (bacon, salami, sausages, ham) as group 1 carcinogens, because there is a causal link between consuming these meats and bowel cancer. However, the authors say the risks are relatively small to begin with.

“I wouldn’t be so concerned if someone was to have a couple slices of bacon with their pancakes or their eggs once a week, provided they were on an exercise and weight control regimen, that they get enough fruits and vegetables, that they use cereal in the morning, (and get) fibre”, said Moraros.

Meat industry groups protest the classification, arguing that cancer is not caused by specific foods but by several factors.

While this is a new report and the most definitive statement yet on the potential carcinogenic qualities of processed meats, the American Institute for Cancer Research released a statement saying they’re not surprised by the findings.

It cited an estimate from the Global Burden of Disease Project – an international consortium of more than 1000 researchers – that 34,000 cancer deaths per year worldwide are attributable to diets high in processed meat.

Doctors, especially in rich countries, have long warned that a diet loaded with red meat is linked to cancers, including those of the colon and pancreas. But it said the risk rises with the amount consumed.

Each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18 percent, the agency estimated. And there are other proposed mechanisms, too.

For its part, the WHO said red meat still has “nutritional value” but added that its finding is important for public health because processed meat is so widely consumed. Of all cases of lung cancer (44,488 new cases in the United Kingdom in 2012), evidence suggests that 86% of these are caused by tobacco.

No. While the World Health Organization has now put processed meat in the same category of cancer risk as smoking, that doesn’t mean it’s equally risky.

“This is an important step in helping individuals make healthier dietary choices to reduce their risk of colorectal cancer in particular”, said Susan Gapstur of the American Cancer Society, which has recommended limiting red and processed meat intake since 2002, and suggests choosing fish or poultry or cooking red meat at low temperatures. “But it should not be used for scaremongering”.