WHO: Processed Meat Increases Risk of Colorectal Cancer

Consumption of processed meat is associated with increased risk of colorectal cancer and red meat is likely associated as well, according to new research from the World Health Organization.

Note: Red meat refers to beef, veal, pork, lamb, and goat, while processed meat refers to all meat that is salted, cured, fermented, smoked, etc.
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In order to explore the potential, the International Agency for Research on Cancer conducted a review of over 800 studies examining the risk of developing various types of cancer and the risks associated with consuming red and processed meats.

After their analysis, they classified processed meat as carcinogenic to humans (group 1)—a category including tobacco, asbestos, and diesel fumes—based on “sufficient evidence” showing an increased risk of colorectal cancer related to consumption.

The group classified red meat as probably carcinogenic to humans (Group 2A) based on the basis of “limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect.”

For each 50 grams of processed meat eaten each day, researchers estimated an 18% increased risk of colorectal cancer.

“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,” they concluded.

”These findings further support current public health recommendations to limit intake of meat.”

—Michael Potts

Reference:
International Agency for Research on Cancer. IARC Monographs evaluate consumption of red meat and processed meat [press release]. October 26, 2016. http://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf.