WHO Panel Poised to Issue Hazard Assessment on Meat

IARC UK Article

A UK publication reports processed meat is a carcinogen and red meat is probably one, according to the International Agency for Research on Cancer (IARC). The organization says the official announcement will come on Monday but the Daily Mail (@MailOnline, with 1.2 million Twitter followers) says the news was revealed to them ahead of time by a “well-placed source.”

The designation places processed meat in a category alongside such things as tobacco and alcoholic beverages. Red meat is in the same category as glyphosate and nightshift work. GlobalMeatNews.com picked up on the Daily Mail report. Celecafe.org carried a quote from a Professor Emeritus of Neurobiology saying, “Avoiding red meat in the diet is not a protective strategy against cancer.”

Since 1979, IARC has evaluated more than 900 environmental causes of cancer including chemicals, air pollutants, occupational exposures, physical agents such as solar radiation, biological agents such as hepatitis, and personal habits like smoking. They are grouped as Category 1: Carcinogenic; Category 2A: Probably Carcinogenic; Category 2B: Possibly Carcinogenic; and Category 3: Not Classifiable. There is a Category 4 (Probably Not Carcinogenic) but of the hundreds of agents that have been reviewed, only one has ever been placed under this heading — caprolactam, used in the manufacture of synthetic fibers.

IARC is a respected body under the umbrella of the World Health Organization, but its work might be confusing to the general public when they see commonly-used substances and everyday practices classified in such a way. It’s important to understand that IARC panels look at “hazards” while regulatory agencies such as the Environmental Protection Agency and the Food and Drug Administration evaluate actual human “risks.”

Many things (the sun, chemicals, talcum powder) can present a hazard depending on factors like prolonged exposure or the amount used. But unlike risk assessments, hazard evaluations do not assess how likely a person is to actually get cancer from using them.

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.

Consumers have a right to expect the food they feed their families is safe and nutritious and they look to the food system to do the right thing in producing food and properly informing the public. Meat’s association with cancer is an issue to be taken seriously but experts caution against placing too much blame on a single food source, which could be detrimental to a balanced diet.

Producing safe, healthy food is of utmost importance to everyone in the food system. Eating in moderation, including all food groups and balancing with the right amount of physical activity all contribute to a healthy food plan.