The World Health Organization (WHO) recently announced that processed meats, like sausage, bacon and ham are linked to cancer in the same category as asbestos, arsenic and tobacco. This unexpected announcement has left many wanting to know exactly what this classification means for themselves and their families. Many experts note that eating processed or red meat by themselves should not be considered a risk, but the amount and frequency of consumption balanced with other factors such as lifestyle and physical activity should be taken into consideration.
We’ve rounded up some great resources to help you understand what you need to know.
• Center for Food Integrity (CFI) Summary: In this post, CFI breaks down the research process the IARC goes through to evaluate hazards for cancer. http://www.foodintegrity.org/2015/10/who-panel-issues-hazard-assessment-on-meat/
• Examples of IARC carcinogenic classifications: CFI provides a great visual to help understand the IARC classifications of carcinogens. http://www.foodintegrity.org.s3.amazonaws.com/wp-content/uploads/2015/10/IARC-Classifications.png
• WHO’s International Agency for Research on Cancer (IARC) Report: This IARC report outlines the determination of processed meats as a Group 1 carcinogen. Agents classified in Group 1 are considered carcinogenic to humans based on sufficient evidence. https://www.iarc.fr/en/media-centre/pr/2015/pdfs/pr240_E.pdf
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