WHO evaluation Sausages carcinogenic, red meat probably carcinogenic

Processed meat as carcinogenic as cigarettes, alcohol or asbestos
Speculations about a red meat and processed meat product rating as carcinogenic by the International Agency for Research on Cancer (IARC) have been confirmed today. The IARC, as a World Health Organization (WHO) cancer research agency, has reviewed possible associations between the consumption of red meat and processed meat with the onset of cancer. The result is frightening for all meat lovers: The scientists found plenty of evidence of the carcinogenic effects of meat products, so that red meat was classified as "probably carcinogenic" and processed meat as "carcinogenic to humans", reports the IARC. A summary of the final evaluation was published in the journal "The Lancet Oncology".

The IARC analysis has analyzed more than 800 previous studies that establish associations between meat consumption and the onset of cancer. A working group with 22 participating experts from 10 different countries has evaluated the available data and "after thorough examination of the collected scientific literature" the consumption of red meat as likely to cause carcinogenicity for humans. Processed meat was associated with an even higher risk of cancer. Here, the researchers found clear evidence of a carcinogenic effect in humans. Processed meat products therefore carry the same high risk of cancer, such as cigarettes, alcohol or asbestos.

Processed meat was rated as "carcinogenic" by the IARC. (Image: volff / fotolia.com)

Risk of colon cancer increases significantly
In particular, the colorectal cancer risk is significantly increased by the consumption of red meat and processed meat products, according to the IARC. Every 50 grams of processed meat per day increases the risk of colon cancer by 18 percent, the IARC report. Although the individual colorectal cancer risk may remain low despite meat consumption, the risk increases continuously with the consumption of processed meat products. Kurt Straif from the IARC. In addition, associations with meat consumption were also found for pancreatic cancer and prostate cancer. "Given the large numbers of people who consume processed meat and its impact on cancer risk, global public health effects are likely," said the IARC expert.

Risk assessments on meat consumption required
The IARC Director Christoph Wilde emphasized that the current findings speak in favor of restricting meat consumption and that public health recommendations may need to be adjusted. However, red meat also has nutritional value, which is why, based on the results, risk assessments should be carried out "to assess the risks and benefits of eating red and processed meats and to provide the best nutritional recommendations." Red meat is, according to the IARC, " all types of mammalian muscle meat such as beef, veal, pork, lamb, mutton, horse and goat. Processed meat products are made of meat "transformed by salting, curing, fermenting, smoking or other processes to improve the taste or the shelf life", says the IARC. These would usually contain pork or beef meat, but also poultry, offal, blood and other products of slaughtered animals are processed here.

Overall, the IARC assessment raises a very critical picture of meat consumption. Here, clear health risks are shown, which increase in proportion to the amount of meat consumption. A restriction of meat consumption therefore seems urgently advised. This is all the more true given the environmental problems associated with increasing meat consumption worldwide. (Fp)