WHO Report on Meats


A new report from the World Health Organization (WHO) found that eating processed meat can increase cancer risk. The report classified processed meats as Group 1 carcinogens. This means that there is “sufficient evidence in humans” that processed meats cause cancer.

“For an individual, the risk of developing colorectal cancer, because they consumed processed meat, remains small, but this risk increases with the amount of meat consumed,” the report said.

The report also found that red meat is “probably carcinogenic to humans.” Humans have “limited evidence” that red meat causes cancer. However, the report noted that the scientific evidence is stronger for processed meats than red meats.

The report is likely to fuel the debate over whether or not people should consume meat. Some health experts have already spoken out against the WHO’s findings.

“This decision is based on weak evidence,” nutritionist Marion Nestle said in a statement. “The report says the evidence for processed meat is ‘limited’ and for red meat ‘weak.’ I think this was a political rather than a scientific decision.”

Others, however, believe that the WHO’s findings are important and could lead to changes in dietary guidelines.

“This report should make all of us sit up and take notice,” Dr. Walter C. Willett, a nutritionist at the Harvard School of Public Health, said. “If you eat more than 18 ounces (500 grams) of red or processed meat per week, you should think about cutting back.”

The WHO’s report is likely to add to the growing debate over the health risks of consuming meat. It remains to be seen how this debate will play out in the coming months and years.

red meat carcinogen

World Health Organization Declares Processed Meats Are Carcinogenic

In a new report, the World Health Organization has classified processed meats as carcinogenic to humans. The report, published recently in The Lancet Oncology, found that consuming 50 grams of processed meat per day increased the risk of colorectal cancer by 18%. Processed meats include hot dogs, ham, bacon, sausage, beef jerky, corned beef, and deli meats.

The report is likely to reignite the debate over whether or not humans should consume meat at all. Processed meats are already high in saturated fats and sodium, leading to health problems such as heart disease and high blood pressure.

Many experts have already responded to the WHO report, with some cautioning against overstating the findings. Dr. Christopher Wild, director of the International Agency for Research on Cancer, said that while the link between processed meats and cancer is “clear,” it is “not strong.” He added that the overall risk of developing cancer from processed meats is “relatively small.”

Other experts believe the WHO report should be a wake-up call for people who consume large amounts of processed and unprocessed meat. Dr. Neal Barnard, president of the Physicians Committee for Responsible Medicine, said the report “confirms what many scientists have been saying for years: Processed meats are dangerous, and they should be avoided.”

Why Did IARC Choose To Evaluate Red and Processed Meat?

The WHO report is likely to have a major impact on the meat industry, as it has classified processed meats carcinogenic to humans. The link between processed meats and cancer is clear but not strong. However, the overall risk of developing cancer from processed meats is relatively small.

While the report did not find a direct link between unprocessed red meats and cancer, it did classify unprocessed red meats as “probably carcinogenic to humans.” The WHO based its findings on an analysis of over 800 studies worldwide.

red meat carcinogen

What Are the Safest Methods of Cooking Meat (e.g., Sautéing, Boiling, Broiling, or Barbecuing)?

The World Health Organization (WHO) report on meats provides guidelines on the safest methods of cooking meat. The report recommends that meat be cooked thoroughly to kill any harmful bacteria that may be present.

Meat should also be cooked at a high enough temperature to prevent the formation of harmful toxins. Sautéing, boiling, and broiling are all safe methods of cooking meat. High-temperature cooking, such as barbecuing, is also safe to eat.

When cooking meat, it is important to use a food thermometer to ensure it reaches a safe internal temperature. The following are the recommended internal temperatures for various types of meat:

Beef, pork, lamb, and veal (steaks, roasts, and chops): 145°F

Ground beef, pork, lamb, and veal: 160°F

Chicken and turkey (breasts, whole bird, legs, thighs, wings, and ground poultry): 165°F

Fish: 145°F

Leftovers: 165°F

It is important to note that the recommended internal temperatures are for cooked meat. Raw meat may contain harmful bacteria that can cause food poisoning. Therefore, it is important to cook meat thoroughly to ensure safety.

red meat carcinogen

What Is WHO’s Health Recommendation To Prevent Cancer Risk Associated With Eating Red Meat and Processed Meat?

The World Health Organization’s (WHO) International Agency for Research on Cancer (IARC) has classified processed meat as a Group 1 carcinogen, meaning that there is sufficient evidence to conclude that it causes cancer. The IARC has also classified red meat as a probable carcinogen, or Group 2A.

The World Health Organization recommends restricting red and processed meat intake to a certain amount, such as eating smaller portions or eating these foods less often.

There are many different ways to prepare and cook meat; some methods may reduce the cancer risk more than others. The IARC recommends avoiding burnt or charred meat, as this can increase the formation of carcinogens.

Eating a healthy diet is one of the best ways to reduce cancer risk. A healthy diet includes a variety of vegetables, fruits, whole grains, and low-fat dairy products. It also limits processed meats, red meats, and sugary drinks. The best way to reduce cancer risk is to maintain a healthy weight, exercise regularly, and avoid smoking.

Could You Quantify the Risk of Eating Red and Processed Meats?

The World Health Organization (WHO) has released a report that classified processed meat as a carcinogen and red meat as a probable carcinogen. The report was published in the Lancet Oncology journal. According to the study, processed meat consumption was linked to an increased risk of stomach cancer, and consumption of red meat was associated with pancreatic and prostate cancers.

The WHO’s International Agency for Research on Cancer (IARC) classified processed meat as a Group 1 carcinogen, which is the same classification given to tobacco and asbestos.

Red meat was classified as a Group 2A carcinogen, which means that there is “limited evidence” that it causes cancer.

The IARC looked at over 800 studies worldwide investigating the link between meat and cancer. The agency found that eating 50 grams of processed meat per day (the equivalent of about four strips of bacon) increases the risk of colorectal cancer by 18%.

The report also found that red meat is “probably” carcinogenic, but the evidence was not as strong as it was for processed meat. The IARC found that eating 100 grams of red meat per day (about one steak) increases the risk of colorectal cancer by 17%. The IARC did not find a link between meat and other cancer types.

However, other dietary recommendations advocate reducing red meat or processed meat consumption. Still, these focus on limiting fat and salt intake, which are major risk factors for cardiovascular disease and obesity. The IARC recommends that people who eat much meat should consider eating less.

Is the Cancer Risk Higher in Children, Older Adults, Women, or Men? Are Some People More at Risk?

The cancer risk is higher in men than women and older people than in children. Some people are more at risk than others, but the WHO report did not specify which groups are most at risk. You can learn more about these risks by visiting the American Cancer Society’s website.

Final Thoughts

The IARC report is the latest in many studies investigating the link between meat and cancer. The evidence is clear that eating a lot of meat can increase your cancer risk. If you’re concerned about your risk, you should limit your consumption of red and processed meat. You should also eat more fruits, vegetables, and whole grains. And finally, you should avoid tobacco smoking and excessive alcohol consumption.

Cody Mitchell
Cody Mitchell is a pet lover and a passionate pet writer. He has worked as a professional writer for over 6 years, with a focus on creating compelling content for pet-related brands. His work has been featured in major publications. When he's not writing, Cody can be found playing with his two dogs (a labradoodle and a cocker spaniel) or cuddling his cat.

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