Consumption of red meat causes cancer

IARC Monographs evaluate consumption of red meat and processed meat.

Lyon, France, 26 October 2015 –

The International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization, has evaluated the carcinogenicity of the consumption of red meat and processed meat.

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 Warning: 50 gram limit.

”These findings further support current public health recommendations to limit intake of meat, to a single 50 gram serving per day” says Dr Christopher Wild, Director of IARC.

Red meat refers to all types of mammalian muscle meat, such as beef, veal, pork, lamb, mutton, horse, and goat.
Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation.
Most processed meats contain pork or beef, but processed meats may also contain other red meats, poultry, offal, or meat by-products such as
blood.
Examples of processed meat include hot dogs (frankfurters), ham, sausages, corned beef, and biltong or beef jerky as well as canned meat and meat-based preparations and sauces.

The International Agency for Research on Cancer (IARC) is part of the World Health Organization. Its mission is to coordinate and conduct research on the causes of human cancer, the mechanisms of carcinogenesis, and to develop scientific strategies for cancer control. The Agency is involved in both
epidemiological and laboratory research and disseminates scientific information through publications, meetings, courses, and fellowships.

The  World Health Organisation (WHO) review found processed meats, like sausages and ham –  more then 50 gram serving per day  – carry an 18% increased risk of bowel cancer, and red meat “probably” does too.

WHO’s International Agency for Research on Cancer analysed 800 studies from around the world.

Cancer Council Australia recently released research estimating more than 2,600 bowel cancers diagnosed nationally in 2010 were attributable to processed and red meat consumption.

The organisation’s Kathy Chapman said “red and processed meats were associated with around one in six bowel cancers diagnosed in Australia”.

A survey of Australian men recently found they were eating an average of 700 grams of red meat each week.
“It might be the high fat content, the charring in the cooking process or big meat eaters missing out on the protective benefits of plant-based foods, or a combination of these factors,” she said.

“Whatever the mechanism, eating more fruit, vegetables and whole grains can help you to moderate your intake of processed and red meats and can also help to protect against cancer.”

In this time, those who are battling cancer, a vegetarian diet is recommended.