[fullwidth background_color=”” background_image=”” background_parallax=”none” enable_mobile=”no” parallax_speed=”0.3″ background_repeat=”no-repeat” background_position=”left top” video_url=”” video_aspect_ratio=”16:9″ video_webm=”” video_mp4=”” video_ogv=”” video_preview_image=”” overlay_color=”” overlay_opacity=”0.5″ video_mute=”yes” video_loop=”yes” fade=”no” border_size=”0px” border_color=”” border_style=”” padding_top=”20″ padding_bottom=”20″ padding_left=”0″ padding_right=”0″ hundred_percent=”no” equal_height_columns=”no” hide_on_mobile=”no” menu_anchor=”” class=”” id=””][title size=”1″ content_align=”left” style_type=”underline solid” sep_color=”#000000″ margin_top=”” margin_bottom=”” class=”” id=””]World Health Organization body on cancer research labels red and processed meat consumption as potentially leading to various cancers[/title][fusion_text]Monday, October 26th 2015
As expected, a World Health Organization body on cancer research has labeled red and processed meat consumption as potentially leading to colorectal, pancreatic, and prostate cancers. The official announcement came from WHO’s International Agency for Research on Cancer (IARC) Monday morning following reports in the British media late last week. The reports were confirmed today in an article in The Lancet Oncology. Red meat was classified as a Group 2A carcinogen based on evidence that it is “probably carcinogenic to humans.” For the purpose of the study, IARC considered red meat as “all types of mammalian muscle meat,” which includes beef, veal, pork, lamb, mutton, horse and goat. Earlier this year, glyphosate – a top herbicide in agriculture – was also placed in this category. According to IARC, there are 75 agents in this category, which also includes diazinon, an insecticide used in fruit production, and the occupation of being a hairdresser. Processed meats, however, fall into IARC’s Group 1, its most stringent classification. Processed meats referred to any kind of meat “transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation” such as hot dogs, ham, sausages and beef jerky. There are 118 agents in the Class 1 category, which also includes air pollution, gamma radiation and smoking.
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