Says WHO?

Just last week, the whole carnivorous world was jolted by the results of a research done by the World Health Organization (WHO), through its research arm, the International Agency for Research on Cancer (IARC). The conclusion that red meat and processed meat is carcinogenic to humans greatly affects most of us meat lovers. In fact, as I was discussing the results to my husband, my 8 year old daughter immediately quipped: “Mom, I just ate bacon”. The results are quite timely too. Think about those hams this coming Christmas!

Let us take a closer look on the IARC study. By the way, this study was done by having 22 experts from 10 countries review and evaluate around 800 scientific literature regarding the carcinogenicity of red meat and processed meat consumption. Allow me to quote the press release N240 of IARC:

“IARC...classified 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 that the consumption of processed meat causes colorectal cancer.”

WHO defines red meat as mammalian muscle meat. This includes beef, pork, goat, horse, veal, lamb and mutton. On the other hand, meat that has gone through curing, salting, smoking or any other process for improvement of taste or preservation is known as processed meat. This is where the corned-beef, sausages, hot dogs, ham, bacon, tocino and other canned meat belong.

For red meat consumption, it was mainly linked to colorectal cancer, but an association with pancreatic and prostate cancer was also seen. For the processed meat, a daily intake of 50 gm increases colorectal cancer risk by 18 percent. According to Dr. Kurt Straif, the head of the IARC Working Group, although the risk of developing colorectal cancer from eating processed meat is small, it will increase based on the amount of meat that is consumed.

Why meat? WHO explains that meat contains many components and chemicals that may form through cooking and processing. Some of these chemicals are already known or suspected to be carcinogenic. Examples are N-nitroso compounds and polycyclic aromatic hydrocarbons which are also present in air pollution. Although not yet fully studied, high-temperature cooking like pan-frying or barbecuing ( the Filipino favorite of sugba/inasal) releases more carcinogenic chemicals. On the other hand, there is not enough data with regards to the carcinogenic risk of eating raw meat, although, in this case, infection is more likely to occur.

Will this make me stop eating bacon, ham , sausages and red meat? Of course not, but this will make me eat wisely . Most of us will agree that we consume at least one , be it fresh, canned or processed, meat product in a day. I think its about time we consider other options. If you cant avoid it, minimize the intake. Consider the evidence presented by the study. According to Dr. Christopher Wild, IARC Director, red meat, despite its being carcinogenic , also has a nutritional value, and it is important to “balance the risks and benefits of eating red meat and processed meat and to provide the best possible dietary recommendations.”*

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