The World Health Organization released findings this week linking meat consumption to an increased risk of developing cancer. According to this report, 50 grams of processed meat a day increases an individual’s chances of developing colorectal cancer by 18 per cent. The WHO cited limited evidence that 100 grams of red meat a day increased the risk of cancer by 17 per cent.
This report comes from the WHO’s International Agency for Research on Cancer, which assesses the best available scientific evidence. According to Reuters, this is the first time that the IARC has completed a formal review of meat in relation to cancer. 22 health experts created the report after examination of 800 studies earlier this month.
Processed meat includes bacon, sausages, salami, hot dogs, beef jerky, and ham, as well as canned meat. The process of modifying meat is intended to extend its shelf life or alter the taste, and includes practices such as smoking, curing, and adding salt or preservatives.
Processed meat has been moved into the same category as plutonium and alcohol as there is sufficient evidence that they are linked to cancer. This Group 1 list also includes tobacco and asbestos.
Red meat was added to the 2A list of substances that are probably carcinogenic.
Dr. Kurt Straif from the WHO told BBC News, “For an individual, the risk of developing colorectal (bowel) cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed.” The report has met with resistance and scepticism from the meat industry and its scientists, reminding the public that there are nutritional benefits to eating meat as well as risks, and that placing processed meat in the same category as cigarettes implies a disproportionate threat from meat. Reuters reported that the North American Meat Institute said the IARC report “defies common sense” and called it “a dramatic and alarmist over-reach.” The Guardian suggests that the WHO’s report is unable to pinpoint how or why processed meat would cause cancer, and argues that the message of the report is unsatisfactory.
Andreas Boecker, a University of Guelph professor in the food science department, told CBC, “When you look at food scares in general, certainly there’s always an immediate impact, because it’s not appetizing to read about this.” He added that in the cases of other food scares, “After a while, the consumption pattern bounces back.” Dr. Christopher Wild, the IARC’s director, said, “These findings further support current public health recommendations to limit intake of meat.” According to CBC News, this statement followed the report’s release on Oct. 26, 2015. The recommendation of the report seems to be to reduce red and processed meats instead of eliminating them altogether.
The meat preparation process seems to be the most important part. High-heat cooking such as barbecuing can produce higher amounts of carcinogenic chemicals, according to CBC News.
An individual can be predisposed to colon cancer by other factors, including inflammatory bowel disease, family history, age, smoking, and certain genetic conditions.
According to the Canadian Cancer Society, about seven per cent of Canadian men and six per cent of Canadian women will develop colorectal cancer in their lifetimes.
The Global Burden of Disease Project estimated that 34,000 cancer deaths per year around the world are linked to diets high in processed meat. Tobacco is responsible for an estimated 1 million cancer deaths per year and alcohol consumption contributes to 600,000 cancer deaths per year, in comparison.