WHO: Best to limit meat consumption

WHILE this may not be the first we’ve heard of the connection between processed meat and cancer, now the World Health Organization has released its assessment regarding the issue. The International Agency for Research on Cancer (IARC), the cancer agency of the WHO, will publish its findings in the Volume 114 of the IARC Monographs.

Evidence reviewed

The assessment was based on more than 800 scientific literature that looked into the link between different types of cancer and the consumption of red meat or processed meat in several countries and populations with different diets. Large cohort studies that were conducted over the past 20 years were said to have the most influential evidence. All these literature were reviewed by 22 international experts through the IARC Monographs Program.

Red meat refers to all types of mammalian muscle meat, such as beef, veal, pork, lamb, mutton, horse, and goat, said the WHO. Processed meats are those that have undergone salting, curing, fermentation, smoking and processes for flavor and preservation. Canned meat ad meat-based preparations and sauces are included.

The experts found that red meat may be 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. In particular it could cause colorectal cancer, and also pancreatic and prostate cancers.

The experts also found sufficient evidence to mark processed meat as carcinogenic to humans.  They said that 50g of process meat consumed everyday will increase the risk of colorectal cancer by 18%.

“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,” says Dr Kurt Straif, Head of the IARC Monographs Programme. “In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance.”

Cause for concern?

The WHO’s assessment doesn’t suggest avoiding red meat since this is a source of important nutrients. Rather it supports public health recommendation to limit meat consumption, according to Dr

Christopher Wild, Director of IARC. Dr Wild said that the findings will guide governments and regulatory agencies in providing ideal dietary recommendations.