Tests have evaluated the carcinogenicity of processed and red meats, and determined that the excess consumption of these meats can cause cancer.
The tests conducted by the International Agency for Research on Cancer (IARC) thoroughly reviewed scientific literature with a working group of 22 experts from 10 countries. Convened by the IARC Monograhs Programme, they found that the consumption of red meat is likely to be carcinogenic to humans (Group 2A).
This is evidence that the consumption of red meat can cause cancer.
The research organisation found processed meats to be classified as carcinogenic to humans (Group 1), as the sufficient consumption of processed meat can cause colorectal cancer.
Though the consumption of meat varies from country to country, the experts concluded that 50g of processed meat taken daily increases the risk of colorectal cancer by 18 per cent.
“For an individual, the risk of developing colorectal cancer because of the consumption of processed meat remains small, but this risk increases with the amount of meat consumed,” said Dr Kurt Straif, head of the IARC Monographs Programme.
Local dietitian, Robyn Rees, who has an office in Braamfontein, said that the results of the test was not news to her, as she had always known about the carcinogenicity of processed and red meats
“The levels of nitrites in processed and red meat, under certain conditions in the human body, can damage cells and turn into molecules that cause cancer,” explained Rees.
Eight hundred studies were investigated by the IARC, on the links of more than a dozen forms of cancer with the consumption of red or processed meat throughout populations with different diets. Their strongest evidence was from a classification of studies spanning 20 years.
“These findings further support current public health recommendations to limit intake of meat,” said Dr Christopher Wild, Director of IARC.
At the same time, red meat has nutritional value. Therefore, these results are important in enabling governments and international regulatory agencies to conduct risk assessments, in order to balance the risks and benefits of eating red meat and processed meat and to provide the best possible dietary recommendations,” he concluded.
