
The agency includes sausage, ham, salami, and dried meats on its list, with experts warning that eating red meat may lead to cancers, especially in the intestines, pancreas, and prostate.
Reporting from UN Radio in New York, Edgard Júnior.
The International Agency for Research on Cancer (IARC), a branch of the World Health Organization (WHO), has labeled processed meats as cancer-causing.
Processed Meats Classified as Group 1 Carcinogens in New IARC Report
In a report published Monday in Lyon, France, experts placed items like sausages, ham, salami, dried meats, bacon, and similar products in Group 1 — a category that indicates there is ‘sufficient evidence’ linking them to cancer.
This same group includes known carcinogens such as tobacco, asbestos, ultraviolet radiation from the sun, and exhaust fumes from cars, buses, and trucks.
The experts found that consuming 50 grams of processed meat per day raises the risk of colorectal cancer by 18%.
Processed meats are typically made from beef or pork but may also contain poultry, lower-quality cuts, or even meat byproducts like blood.
Cancer Risk from Processed Meats Increases with Consumption, Says IARC Expert
Kurt Straif, who leads the IARC Monographs program, noted that “while the individual risk of developing colorectal cancer from eating processed meat is small, it rises with higher consumption.”
He added that “because so many people around the world eat processed meat, the overall impact on global cancer rates is a public health concern.”
The WHO working group—composed of 22 experts from 10 different countries—classified red meat as a “probable carcinogen,” placing it in Group 2A, alongside substances like glyphosate, a common chemical found in many pesticides.
Red Meat Labeled a Probable Carcinogen Based on Limited Evidence
The decision was based on “limited evidence” suggesting that consuming red meat may cause cancer. This includes muscle tissue from animals such as beef, pork, lamb, goat, and horse.
The report identified links between red meat consumption and cancers of the intestine, pancreas, and prostate.
The International Agency’s findings were drawn from an analysis of over 800 studies conducted over the past two decades, examining the relationship between red or processed meat intake and cancer across different countries and dietary patterns.
Christopher Wild, Director of IARC, stated that “the findings in this report further reinforce public health recommendations to reduce meat consumption.” However, he also acknowledged that meat has important nutritional benefits.
Wild emphasized that the report aims to help governments and international organizations make informed decisions that weigh both the health benefits and risks of eating red and processed meats.
Read the original article on: News.un.org
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