Red meat linked to cancer – WHO report
The International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization, has evaluated the links between the consumption of red and processed meat, and cancer. The group, led by Prof Bernard Stewart from UNSW and the Cancer Council have 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. This association was observed mainly for colorectal cancer, but associations were also seen for pancreatic cancer and prostate cancer. The group classified processed meat as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.
Journal/conference: Lancet Oncology
Organisation/s: International Agency for Research on Cancer, World Health Organization
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Expert Reaction
These comments have been collated by the Science Media Centre to provide a variety of expert perspectives on this issue. Feel free to use these quotes in your stories. Views expressed are the personal opinions of the experts named. They do not represent the views of the SMC or any other organisation unless specifically stated.
Dr Christina Pollard is Nutrition Policy Advisor at Curtin University and a Fellow of the World Cancer Research Fund International