Red and processed meats, common staples in many households have recently come under scrutiny by the World Health Organization.  This agency reports that red and processed meats have the potential to cause cancer in humans, drawing ire towards various meat industry groups.  

This determination, which was published by a panel of researchers for the International Agency for Research on Cancer (IARC), has classified processed meat products such as bacon and salami as carcinogenic to humans, which has an incredibly strong risk factor for cancer, and is the same category that tobacco smoke and diesel engine exhaust shares.  

The IARC, considered a high authority in evaluating evidence on cancer causation has stated that there is evidence to support a link between eating too much meat and the beginning of colorectal cancer, the third-most common type of cancer on a global scale.  

This classification involving processed meat was centered on evidence that linked consumption with colorectal and stomach cancer, while the red meat classification took into account the positive associations with colorectal, pancreatic and prostate cancer.  

During its review, the committee assessed more than 800 studies and weighed most heavily around research which studied the general population and followed people over time.  It cited studies that suggested that even small amounts on a daily basis are associated with an increased risk of certain types of cancer.  For example, one analysis of a group of 10 studies, there was a 17% increase in the risk of colorectal cancer for every 100 grams per day of red meat consumed, as well as an 18% increase for every 50 grams daily of processed meat.  

However, it is important to note that the data in general was not as clear-cut for red meat as much as it is for processed meat, according to the committee.  The IARC would go on to explain how there were no clear associations that were seen in many of their high quality studies and that it was difficult to separate diet from other lifestyle factors such as smoking or exercise.  This lead to the committee’s conclusion that there is limited evidence in human beings for the carcinogenicity of red meat.  

Jon Miles, a senior at UW-La Crosse, said that “I heard that processed meats can be bad for you in large doses, but I always figured red meat was more of a rumor.”  

While there clearly is evidence to suggest that processed meats can be linked to causing cancer, it can be implied that red meat may have a similar potential.  Further research will definitely be needed to be done in the future to concur this; however, this does not mean we cannot be prudent in our choices to limit out intake of these types of foods.

Diet and exercise are a great way to monitor our own health, but within our diet choices we can continue to make smart choices.  Limit the different types of meats we intake as well as a balanced diet of other essential foods can have a great influence on the future.  In the end, it all comes down to choice and moderation.