WHO Set to Classify Red Meat, Processed Meats as “Probably Carcinogenic”
Summertime cookouts are about to look a lot different to many people who will undoubtedly switch out brats, burgers, and steaks for chicken, pork, or even portabella mushrooms. The World Health Organization (WHO) is reportedly planning to classify red meat, bacon, sausages and other processed meats as “probably carcinogenic to humans.”
That means that some of the world’s favorite foods will soon be in the same classification as cigarettes, alcohol, and asbestos. Red meat is likely to be ranked as only slightly less hazardous than preserved meats. [1]
Eating too much red meat has already been linked to heart disease, various types of cancer, and early death, but has never officially been classified as a cancer-causing food. In 2014, the WHO’s International Agency for Research on Cancer (IARC) – the same organization arm that classified the herbicide glyphosate as probably carcinogenic – cited studies linking red and processed meats to colorectal, esophageal, lung, and pancreatic cancer, saying that determining the connection was a “high priority.”
According to the World Cancer Research Fund, “There is strong evidence that eating a lot of these foods [red and processed meat] increases your risk of bowel cancer.” Experts estimate that half of all cases of the disease could be prevented by adopting a healthier lifestyle.
Additionally, according to Harvard Medical School, cutting out or reducing red meat consumption can help prolong your life by up to 20%. The study, published in the Archives of Internal Medicine, found unequivocally that people who ate the most red meat (especially processed red meats) died younger, and most often from cardiovascular diseases and cancer.
Scientists from 10 nations recently met to review all available evidence; the WHO’s decision is set to be released on Monday.
So, what is considered “processed meat”? Ham, bacon, hot dogs, pastrami are all examples. The products are loaded with sodium and are made using preserving techniques that can raise levels of cancer-causing chemicals. Even plain meat can contain a great deal of fat, and the compound that gives red meat its color is thought to damage the bowel lining. [2]
The meat industry will definitely suffer if red meat is labeled probably carcinogenic. Last year, sales of sugar fell after the WHO warned that eating too much sweet was hazardous to health. The industry argues that meat provides much-needed protein, vitamins, iron, and zinc. There is even more of an argument for consuming grass-fed, antibiotic- and growth-hormone free meat.
Betsy Booren, of the North American Meat Institute, said recently: “If they determine that red and processed meat causes cancer – and I think they will – that moniker will stick … It could take decades and billions of dollars to change that.”
Booren says the institute will fight the classification, just as it did when the U.S. Dietary Guidelines Advisory Committee recently reported that healthier diets are lower in red and processed meats.
Sources:
[1] Independent
[2] Daily Mail
What kind of red meat? The discussion and blaming of red meat for cancer is meaningless unless you specify whether its grass-fed or corn fed beef, which are night and day different in their fatty acid composition. It is quite clear that 98% of the beef consumed in this country is unhealthy corn-fed, antibiotic and synthetic estrogen-laced. Grass fed beef that I eat and my parents and grandparents ate is associated with better health due to its high omega 3 fatty acid composition. They all lived into their 90’s and I am in my mid-60’s in excellent health, cancer free despite eating a LOT of red meat my entire life. Classifying beef with bacon, pastrami and hot dogs as “processed” is only true for the inhuman CAFO operations so prevalent in this country. Cattle grazing on grass is hardly “processed” and certainly NOT carcinogenic.
Yes you are right and you didn’t even mention CLA (conjugated linoleic acid) that you only get from organic, grass fed proteins and ooh dare I say it, raw milk and gouda cheese (also highest cheese in K2).
So they want to kill a whole industry by lying about the worst part of it. Wouldn’t it be better to tell everyone that if they want meat, buy grass fed meat? I know many farmers from the markets I shop at who would gladly buy a few more cows if they knew they’d have more meat to sell.
This site likes “Shock Value” It’s getting like checkout isle tabloids.. Use your common sense, and read this garbage for entertainment..
Note that the article and even WHO specified PROCESSED meats as harmful. The article adds – but should have EXPANDED on – the thought that there’s “an argument for consuming grass-fed, antibiotic- and growth-hormone free meat.” Such meat is non-GMO as well. It’s the only type of meat I eat. I completely agree with you about the health benefits of organic meat. I also completely agree with you about the cruel and filthy CAFOs. – Thank you for being informed and for posting your experience.
exactly,and they do this with everything never defining whether the item in question is factory farmed,chemically treated ,or in its natural state produced in a nutritious healthy manner .ALL of the policy making “experts” are playing this game anymore with everything from nutrition supplements to water quality .its backwards “science”
my thoughts exactly (with comments that is) The articles have really gone downhill on this site
So does this mean that according to the WHO glyphosate is as dangerous, or conversely no less dangerous, than red meat?
There is strong evidence that eating red meat and/or processed meats increases bowel cancer risk. It has also been linked to an increased risk in other types of cancer too. In 2011, it was estimated that around 1 in 5 bowel cancers were linked to eating these types of meat. Red meats include: lamb, pork, veal and beef. Processed meats include: sausages, salami, ham, bacon, paté and tinned meat. In some studies, high fat diets have been linked to bowel cancer as well. But many researchers think this may be tied up with meat intake
Meat bought from a supermarket is the problem. It contains antibiotics, hormones, and nasty bacteria. I buy straight from a farm near me. 100% grass fed the way it should be. No antibiotics, no hormones, never fed grain. They even deliver it to me. Same with veggies I buy. They are 100% certified organic, locally grown, and are delivered to a small store near me for pick up.
While attempting to divert attention from both the real causes and the existing, successful treatments of cancer. the WHO misses the most important fact concerning red meats: HISTORY.
Thick, chunky, grass-fed steaks were a major component of diet long before cancer was even a puff on the horizon! Shheeeeesh! WHAT do they TAKE us for??
Hey, I wrote the story but I don’t plan on never eating meat again. Bacon, for example, is carcinogenic but only if you eat 2 pieces a day. Most people don’t do that.
Thank you Julie, but I wasn’t directing any adverse comment at the messenger (you), only to the WHO. I know you’ve copped a bit below – quite undeservedly – but hey, relax 😉
I’m not defending myself – no need to. 🙂 I’m just saying, I love a burger once in a while!
OK – understood. 🙂
Me, too btw. *grin*
When will these self styled “experts” stop this rubbish? Please can we share the so called “evidence”?
Also the term “up to” also includes zero! Also look at the phraseology – “is thought to…” “strong evidence” from where? Everything that is consumed has the potential to be carcinogenic. Ignore these people and have a balanced diet, modest in size. These people have to justify being employed and wandering around in their lab coats to keep the sponsorship flowing.
Let us all agree on one inviolable truth and fact. We will ALL die one day. And if one dies as a result of doing something one likes, for example eating junk food then nobody else should argue with that. Far rather that cause of demise rather than being bored to death by the dubious pronouncements of these “experts”.
I find it interesting they’ve come out with this right about the same time I am seeing all these articles on Lab Grown Meat.