World Health Organization
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Red meat
After
thoroughly reviewing the accumulated scientific literature, a Working Group of
22 experts from 10 countries convened by the IARC Monographs Programme
classified the consumption of red meat as probably carcinogenic to humans
(Group 2A), based on limited evidence that the consumption of red meat causes
cancer in humans and strong mechanistic evidence supporting a carcinogenic
effect.
This
association was observed mainly for colorectal cancer, but associations were
also seen for pancreatic cancer and prostate cancer.
Processed meat
Processed
meat was classified as carcinogenic to humans (Group 1), based on sufficient
evidence in humans that the consumption of processed meat causes colorectal
cancer.
Meat consumption and its effects
The
consumption of meat varies greatly between countries, with from a few percent
up to 100% of people eating red meat, depending on the country, and somewhat
lower proportions eating processed meat.
The
experts concluded that each 50 gram portion of processed meat eaten daily increases
the risk of colorectal cancer by 18%.
"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," says 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."
The
IARC working group considered more than 800 studies that investigated
associations of more than a dozen types of cancer with the consumption of red
meat or processed meat in many countries and populations with diverse diets.
The most influential evidence came from large prospective cohort studies
conducted over the past 20 years.
Public health
"These
findings further support current public health recommendations to limit intake
of meat," says Dr. Christopher Wild, director of IARC. "At the same
time, red meat has nutritional value. Therefore, these results are important in
enabling governments and international regulatory agencies to conduct risk
assessments, in order to balance the risks and benefits of eating red meat and
processed meat and to provide the best possible dietary recommendations."
