The World Health Organization (WHO) warned that red meat and processed meat may be carcinogenic in October 26th
The World Health Organization threw everyone into a panic by releasing a report categorizing red and processed meat as cancer-causing agents. After reviewing 800 scientific studies, the WHO's International Agency for Research on Cancer (IARC) concluded that eating processed meats — such as bacon, deli meats, and sausage — definitively causes colorectal cancer, while eating red meats is "probably" carcinogenic.
Though this announcement may seem terrifying to the average meat lover, the IARC doesn’t provide much context for its new categorization. Yes, there is a link between consuming these foods and cancer, but the risk is incredibly small — much smaller than smoking cigarettes or being exposed to other known carcinogens. The report also doesn't identify if there is a safe level of meat to eat. Mostly, the IARC findings tell us that there is an established cancer risk associated with eating processed meats, albeit a minor one. It’s something that researchers have suspected for some time.
http://www.theverge.com/2015/10/27/9622990/world-health-organization-bacon-meat-cancer-risk-minor
The World Health Organization threw everyone into a panic by releasing a report categorizing red and processed meat as cancer-causing agents. After reviewing 800 scientific studies, the WHO's International Agency for Research on Cancer (IARC) concluded that eating processed meats — such as bacon, deli meats, and sausage — definitively causes colorectal cancer, while eating red meats is "probably" carcinogenic.
Though this announcement may seem terrifying to the average meat lover, the IARC doesn’t provide much context for its new categorization. Yes, there is a link between consuming these foods and cancer, but the risk is incredibly small — much smaller than smoking cigarettes or being exposed to other known carcinogens. The report also doesn't identify if there is a safe level of meat to eat. Mostly, the IARC findings tell us that there is an established cancer risk associated with eating processed meats, albeit a minor one. It’s something that researchers have suspected for some time.
http://www.theverge.com/2015/10/27/9622990/world-health-organization-bacon-meat-cancer-risk-minor
I eat mainly fish and some chicken. Some of my friends like beef, and lamb but they restrict the amount eaten for the sake of health. It has been a while that we realized that the sodium nitrite in processed meat seems to cause cancers. I also do not eat much of frankfurters or Chinese sausages.
"The World Cancer Research Fund (WCRF) has completed a detailed review of more than 7,000 clinical studies covering links between diet and cancer.1 Bottom line: Processed meats are too dangerous for human consumption. Consumers should stop buying and eating all processed meat products for the rest of their lives.
Processed meats include bacon, sausage, hot dogs, sandwich meat, packaged ham, pepperoni, salami and virtually all red meat used in frozen prepared meals. They are usually manufactured with a carcinogenic ingredient known as sodium nitrite."
https://www.institutefornaturalhealing.com/2015/07/processed-meats-declared-too-dangerous-for-human-consumption/
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.
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.
The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%.
"In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance."
http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
http://www.theguardian.com/society/2015/oct/26/bacon-ham-sausages-processed-meats-cancer-risk-smoking-says-who
http://edition.cnn.com/2015/10/26/health/who-processed-meat-cancer-social-reaction/
It may be interesting study, If some one can compile data regarding vegetarian and non vegetarian victims of cancer
On Oct. 26, 2015, a World Health Organization (WHO) report revealed that eating processed meat can lead to bowel cancer, while red meats are probably carcinogenic. International Agency for Research on Cancer, WHO's specialized cancer agency, has categorized processed meats like hot dog, sausage and bacon in the same group with tobacco, asbestos and diesel fumes, which are proven carcinogenic agents. Here are some other foods that have the potential to make you very sick or even kill you.
http://img-s-msn-com.akamaized.net/tenant/amp/entityid/BBmtywI.img?h=373&w=624&m=6&q=60&o=f&l=f&x=1126&y=1376
I think that all kinds of meat when ingested in large quantities will lead to the fact that it is healthy (diet better than that lying in bed)
wait any other researcher will told us red meat is anti carcinogenic,
it cannot be considered as the universal truth
Research shows that vegetarians are about fifty percent less likely to develop cancer than those who eat meat. So what’s the link between meat and cancer risk? First, meat lacks fiber and other nutrients that have been shown to have cancer-protective properties. What it does have in abundance, however, is fat—often very high levels of saturated fat. High-fat diets have been linked to higher rates of cancer. In the U.S., non-organic meat and poultry may also contain antibiotics and hormones and the animals may have been raised on feed containing GMOs. Finally, depending on how it is prepared, meat can develop carcinogenic compounds.
http://www.helpguide.org/articles/diet-weight-loss/anti-cancer-diet.htm
Long time ago research have showed relationship between meat consumption and cancer. I do not understand why the conclusion of WHO is to late? What about acrylamide? A very danger carcinogenic produced during heat treatment of food?
I think this is just a report of analysis from the associated factors with cancer. There are over 100 items listed as potential carcinogens and it does not mean that we avoid all of them. For instance Mobile phone users have been reported to have more risk of getting cancer than those who do not use. So I believe it does not mean that we should avoid meat (processed or Read), but limit the amount we take. If we avoid meat, we are not getting essential amino acids and that would also be an other problem after sometimes.
I am originally from a community who eat raw meat (Beef), with hot and pungent spice preparations, and cancer prevalence is not really of concern. What I think the caused public to panic was the way the medias presented it. There has been no human trials done and one cannot confidently say Meat (Processed or raw) causes cancer, only from a kind of reviews on literatures published so far. I really agree with Dr. Concha on that there are people who eats only meat and other animal products in pastoralist areas of developing countries; also in certain areas like Japan where a lot of sea foods are consumed.
In a recent report, the World Health Organization (WHO) ranked bacon, sausage, and other cured and processed meats as “group 1 carcinogens,” which puts them in the same category as tobacco, asbestos, alcohol, and arsenic. It also placed fresh red meat in the “group 2A” category, which suggests that it is “probably carcinogenic” to humans.
http://chriskresser.com/red-meat-cancer-again-will-it-ever-stop/
Life is dangerous - do not eat any food.
Honestly, the report as hyped in the press is ridiculous at least regarding the fact that the effect of the intake of "white" meat has not been investigated. So, what would be the alternative? Becoming a vegetatarian and suffering from all the consequences known,which also includes the accumulation of nitrites, pesticides etc. within the green stuff?
I think it is a matter of the total amount which may induce diseases or not (freely adapted from Paracelsus).
No Carsten, it's good to eat all things in moderation, and safest to eat a Mediterranean diet, or even Chinese food, but be more sparing of red meats, refined sugars, excessive salt. What I love is sweet potatoes, japanese potatoes, all types of potatoes. But I must not go overboard. Have a good day, dear friends. From mobile.
Miranda, that's exactly what I am saying: moderation may be the key for a healthy life. But not panics generated by mass media or malnutrition caused by imbalanced diet. And, in addition, I doubt that biased UN reports will contribute effectively to a reasonable discussion nor to changes of individuals' behaviour.
Dear Colleagues,
Good Day,
"Red and processed meat and cancer prevention
Does eating red and processed meat increase your cancer risk?
It’s quite likely that you’ve seen or heard news stories about the link between red and processed meat and cancer. This is because there is strong evidence that eating a lot of these foods increases your risk of bowel cancer.
To reduce your bowel cancer risk, we advise eating no more than 500g (cooked weight) per week of red meat, like beef, pork and lamb, and eating processed meats like ham, bacon and salami as little as possible.
What is red meat?
Red meat includes beef, pork, lamb and goat – foods like hamburgers, minced beef, pork chops and roast lamb.
As a rough guide 500g of cooked red meat is the same as 700g of raw red meat. To help you visualise how much this is, a medium portion of roast beef or pork is about 90g and a medium steak is about 145g (cooked weight).
Although eating a lot of red meat is linked to bowel cancer, it is a good source of nutrients including protein, iron and zinc, so it’s fine to include up to 500g a week as part of healthy, balanced diet.
What is processed meat?
Processed meat is meat which has been preserved by smoking, curing or salting, or by the addition of preservatives.
Examples include ham, bacon, pastrami and salami, as well as hot dogs and some sausages.
Hamburgers and minced meats only count as processed meat if they have been preserved with salt or chemical additives.
Research has shown that eating processed meat can increase your cancer risk. As there’s no real nutritional need to eat processed meats, if you eat meat, it’s best to choose fresh, unprocessed meat.
How are red and processed meat linked to cancer?
There is strong evidence that eating a lot of red meat is a cause of bowel cancer.
One possible reason for this is that the compound that gives red meat its colour, haem, may damage the lining of the bowel.
Studies also show that people who eat a lot of red meat tend to eat fewer plant-based foods, so they benefit less from their cancer-protective properties.
We also have strong evidence that processed meats are a cause of bowel cancer.
When meat is preserved by smoking, curing or salting, or by the addition of preservatives, cancer-causing substances (carcinogens) can be formed.
These substances can damage cells in the body, leading to the development of cancer.
Easy ways to eat less red meat and cut down on processed meat
- Keep a few days a week red-meat free
- Add beans or pulses such as kidney beans, chickpeas and lentils. Use them to replace some of the meat in dishes such as chilli or bolognese
- Instead of bacon, chorizo or salami, try spicy chicken or vegetarian sausages"
http://www.wcrf-uk.org/uk/preventing-cancer/ways-reduce-cancer-risk/red-and-processed-meat-and-cancer-prevention
Dear Colleagues,
Good Day,
"The evidence so far…
There’s now a large body of evidence that bowel cancer is more common among people who eat the most red and processed meat. As this evidence has steadily built up, we’ve blogged about itseveral times – and it’s covered on the NHS Choices website and by the World Cancer Research Fund (WCRF).
(There’s also growing evidence for a possible link to both stomach and pancreatic cancers, but this seems to be less clear cut than the link to bowel cancer.)
The most convincing overview of the evidence of a link to bowel cancer comes from a 2011 analysis by researchers at the WCRF, who combined the results of a number of previous studies, to try to get a clear sense of the overall picture.
They were able to group the data according to those who ate the most red and processed meat and those who ate the least. A key finding from the WCRF analysis is that red meat and processed meat aren’t equally harmful: processed meat is more strongly linked to bowel cancer than red meat.
The results showed that those who ate the most processed meat had around a 17 per cent higher risk of developing bowel cancer, compared to those who ate the least.
‘17 per cent’ sounds like a fairly big number – but this is a ‘relative’ risk, so let’s put it into perspective, and convert it to absolute numbers. Remember these are all ball-park figures – everyone’s risk will be different as there are many different factors at play.
We know that, out of every 1000 people in the UK, about 61 will develop bowel cancer at some point in their lives. Those who eat the lowest amount of processed meat are likely to have a lower lifetime risk than the rest of the population (about 56 cases per 1000 low meat-eaters).
If this is correct, the WCRF’s analysis suggests that, among 1000 people who eat the most processed meat, you’d expect 66 to develop bowel cancer at some point in their lives – 10 more than the group who eat the least processed meat.
How does red and processed meat cause cancer?
Researchers are still trying to pin down exactly how red and processed meat cause cells to become cancerous, but the main culprits seem to be certain chemicals found in the meat itself.
In red meat, the problems seem to start when a chemical called haem – part of the red pigment in the blood, haemoglobin – is broken down in our gut to form a family of chemicals called N-nitroso compounds. These have been found to damage the cells that line the bowel, so other cells in the bowel lining have to replicate more in order to heal. And it’s this ‘extra’ replication that can increase the chance of errors developing in the cells’ DNA – the first step on the road to cancer.
On top of this, processed red meats contain chemicals that generate N-nitroso compounds in the gut, such as nitrite preservatives.
Cooking meat at high temperatures, such as grilling or barbequing, can also create chemicals in the meat that may increase the risk of cancer. These chemicals are generally produced in higher levels in red and processed meat compared to other meats.
But there are other theories too – some research has suggested that the iron in red meat could play a role, while others suggest the bacteria in the gut might play a supporting role too.
So despite what you may hear, it isn’t about the quality of the meat, or whether it’s from the local butcher or your supermarket. The evidence so far suggests that it’s probably the processing of the meat, or chemicals naturally present within it, that increases cancer risk." ...
Please, see these links:
http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancer-what-you-need-to-know/
http://www.aicr.org/assets/docs/pdf/brochures/red-processed-meats.pdf
I am not against red meat; also I am eating red meat.
However, Red meat is not natural food that does not satisfy one's soul.
What ever may be the consequence of eating meat? In reality, meat fills the belly of almost half of the world!
IARC classified processed meat as "carcinogenic to humans" on its group one list along with tobacco and asbestos, for which there is "sufficient evidence" of cancer links.
Each 50-gram (1.8-ounce) portion of processed meat eaten daily increases the risk of colorectal cancer by 18 percent, the agency estimated.
A 50-gram portion would be the equivalent of eating one hot dog or two slices of bacon. Americans eat about 21.7 grams of processed pork per day, according to a 2011 National Health and Nutrition Examination Survey.
Red meat was classified as probably carcinogenic in IARC's group 2A list, joining glyphosate, the active ingredient in many weedkillers.
Dear Colleagues,
Good Day,
"What are ‘red’ and ‘processed’ meat?
First, let’s clear up some definitions.
‘Red’ meat is (as you might expect), any meat that’s a dark red colour before it’s cooked – this obviously means meats like beef and lamb, but also includes pork.
‘Processed’ meat is meat that’s not sold fresh, but instead has been cured, salted, smoked, or otherwise preserved in some way (so things like bacon, sausages, hot dogs, ham, salami, and pepperoni). But this doesn’t include fresh burgers or mince.
Both of these types of meat are distinct from ‘white’ meats, like fresh chicken or turkey, and fish (neither of which appear to increase your risk of cancer).
How does red and processed meat cause cancer?
Researchers are still trying to pin down exactly how red and processed meat cause cells to become cancerous, but the main culprits seem to be certain chemicals found in the meat itself.
In red meat, the problems seem to start when a chemical called haem – part of the red pigment in the blood, haemoglobin – is broken down in our gut to form a family of chemicals called N-nitroso compounds. These have been found to damage the cells that line the bowel, so other cells in the bowel lining have to replicate more in order to heal. And it’s this ‘extra’ replication that can increase the chance of errors developing in the cells’ DNA – the first step on the road to cancer.
On top of this, processed red meats contain chemicals that generate N-nitroso compounds in the gut, such as nitrite preservatives.
Cooking meat at high temperatures, such as grilling or barbequing, can also create chemicals in the meat that may increase the risk of cancer. These chemicals are generally produced in higher levels in red and processed meat compared to other meats.
But there are other theories too – some research has suggested that the iron in red meat could play a role, while others suggest the bacteria in the gut might play a supporting role too.
So despite what you may hear, it isn’t about the quality of the meat, or whether it’s from the local butcher or your supermarket. The evidence so far suggests that it’s probably the processing of the meat, or chemicals naturally present within it, that increases cancer risk.".....
Please, see the link for more information..
http://scienceblog.cancerresearchuk.org/2015/10/26/processed-meat-and-cancer-what-you-need-to-know/
Dear all
Processed meats (bacon, sausages, hot dogs, ham, and salami) are very common food. They are carcinogenic。 Red meats are main food for a lot people in world. They are probably carcinogenic.
High carbohydrate foods (rice, bread) are main food and the confirmed leading cause for diabetes. What food can we eat?
Dear All
Take the following into consideration
1. Man eating tigers age very quickly; such a tiger would eat humans only
2. Aging and cancer is linked
3. There is some relationship, ? immunologic, ?genetic, between human beings and the two animals Cow and Pig; this is evidenced by the fact that we were and still are, using bovine and porcine insulin which is accepted by and active in human body
Could this be linked to increased incidence of cancers in persons who use these meat?
Could this be the real reason that they were banned in Hinduism and Islam, respective;y?
Narayanan
Dear Colleagues,
Good Day,
"WHO report says eating processed meat is carcinogenic: Understanding the findings
Last week the World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) announced that consumption of processed meat is “carcinogenic to humans (Group I ),” and that consumption of red meat is “probably carcinogenic to humans (Group 2A).” The report differentiates the two meats as follows:
- Processed meat – meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation
- Red meat – unprocessed mammalian muscle meat such as beef, veal, pork, lamb, mutton, horse and goat meat.
Consumption of processed meat was classified as carcinogenic and red meat as probably carcinogenic after the IARC Working Group – comprised of 22 scientists from ten countries – evaluated over 800 studies. Conclusions were primarily based on the evidence for colorectal cancer. Data also showed positive associations between processed meat consumption and stomach cancer, and between red meat consumption and pancreatic and prostate cancer.
- Meat processing such as curing (e.g. by adding nitrates or nitrites) or smoking can lead to the formation of potentially cancer-causing (carcinogenic) chemicals such as N-nitroso-compounds (NOC) and polycyclic aromatic hydrocarbons (PAH).
- Meat also contains heme iron, which can facilitate production of carcinogenic NOCs.
- Cooking – especially high-temperature cooking including cooking meats over a flame (e.g., pan-frying, grilling, barbecuing) – can also produce carcinogenic chemicals, including heterocyclic aromatic amines (HAA) and PAHs.
To help further explain the report findings we spoke with Kana Wu, a member of the IARC Monograph Working Group for this report and a Senior Research Scientist in the Department of Nutrition at Harvard T.H. Chan School of Public Health.",,,,
Please, see the rest of the article ( first link) and following links that are related to the subject.....
http://www.hsph.harvard.edu/nutritionsource/2015/11/03/report-says-eating-processed-meat-is-carcinogenic-understanding-the-findings/
http://www.cancer.org/cancer/news/news/world-health-organization-says-processed-meat-causes-cancer
http://articles.mercola.com/sites/articles/archive/2015/11/11/processed-meats-declared-carcinogenic.aspx
http://www.sciencedaily.com/releases/2015/10/151027135116.htm
Some information may be useful for all of us...
http://www.bbc.com/news/health-34615621
Dear coleages we almost work with statiscal analyses and its significance. 800 studies is very strong evidence. Lab experiment proved that. This topic is not new. Is so clear. In medicine sometimes 20 studies of one important disease is considered. Why 800 studies not. Sure the meat consumption is not new in the history of humanity. However processed one is the problem, We dont need to be in panic, since vegetables has fiber and strong antioxidant such as polifenols. If eat meat should also it vegetables. Another problem is age.
Toxic compounds, called nitroso compounds, are produced in the colon when red meat is consumed. These mutation-causing compounds increase dramatically in proportion to increased red meat consumption. One theory is that the unabsorbed iron from meat is responsible for this effect. Although most of the concern has focused on the relationship of red meat to cancer and heart disease risk, it may affect risk for other diseases as well. Red meat may promote the growth of certain bacteria that produce a toxic metabolite, a spasmogen that weakens the wall of the colon and favors the development of diverticuli. Additionally, meat protein may increase risk of kidney stones.
I dont think there is enough evidence to suggest any danger, however, everything consumed in excess its prejudicial
dear all and Dear Hazim Hashim Tahir
The World Health Organization (WHO)’s International Agency for Research on Cancer (IARC) is the most authoritative and worldwide research organization on Cancer. The announcement affects whole world. In an impoverished and in war country, processed meat maybe is only meat source. How can they choose? Changing die habits, how much practicability does it have in the world?
Dear Chun Liu, you can read this website for finding more informations..
http://www.foodsafetynews.com/2015/10/who-report-eating-processed-meats-increases-chance-of-developing-cancer/#.VphZJraLRD8
Dear all and Dear Thuy Minh Nguyen
“The group noted that red meat and processed meat consumption varies greatly between different countries, and that the risk increased with the amount eaten per person.
The experts concluded that each 50-gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18 percent. A 50-gram serving of bacon is smaller than two slices, while an eight-ounce steak equals 225 grams.
Is it a whole science report? Is there any relationship with eating amount and age?
Manual workers eat more them than mental laborer. How many changes of the risk are there?
- Badges
- Science topic
- Similar topics
- Public Health
- Health