HomeNewsWorld Health Organization recommends reducing consumption of red and processed meat

The International Agency for Research on Cancer (IARC) , which is the research body of the World Health Organization ( WHO ), declared red and processed meat a carcinogenic product that is hazardous to health person. This conclusion was reached by a working group of 22 experts from 10 countries, which conducted more than 800 studies and examined more than 10 types of cancer. The most significant evidence came from a 20-year collective study of the prospective effects of meat.

The position of scientists is as follows:

  • there is "limited evidence" that eating red meat causes cancer in humans, and "clear mechanical evidence" of its promoting carcinogenic effect - the main studies of scientists have been on colon cancer, but also looked at pancreatic and prostate cancer in men;
  • there is "sufficient evidence" of an association between consumption of processed meat and colon cancer, so processed meat is a Group 1 carcinogen - compounds, groups of compounds, manufacturing processes or occupational exposures, as well as natural factors for which there is reliable evidence of carcinogenicity (increased likelihood of occurrence malignant tumors) for humans.

Processed meat is meat that has been salted, smoked, fermented, cured, or otherwise processed to improve palatability and extend shelf life. This includes sausages, ham, corned beef, cured meats, sausages, canned food, meat-based sauces, etc.

The experts concluded that for every 50 grams of processed meat eaten daily, the risk of developing a tumor in the colon increases by 18%, and this risk increases in proportion to the amount of meat consumed. This conclusion is very important from a global health agenda: "These data will help support future public health recommendations to limit meat consumption," says Dr. Christopher Wild, Director of IARC. However, he pointed to the nutritional value of red meat. In general, the doctor emphasized the significance of the results obtained for governments and health organizations in assessing possible risks and preparing recommendations for a balanced diet.


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Victoria Shurupova Victoria Shurupova

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