The obsession and fear of red meat takes over citizens: lots of articles, posts on social networks and many words.
A recent news shocked the public opinion: International Agency for Research on Cancer (IARC), announced that it has classified processed meat as ‘carcinogenic to humans’, and red meat as ‘probably carcinogenic to humans’.
That’s why the European Parliament published a briefing to make the argument clearer “Can processed and red meat cause cancer?”.
Critics to IARC say that the analysis takes in account whether an agent has the potential to cause a cancer but it does not assess the likelihood that cancer will occur as a result of exposure.
Red meat and processed meat
Processed meat refers to meat that has been transformed through treatments for its preservation and to improve its flavour by salting, curing and fermentation: bacon, ham sausages, hot dogs, canned meat and meat-based sauces. While red meat refers to unprocessed mammalian muscle meat, for example beef, veal, pork, lamb, mutton, horse and goat.
As mentioned above, the IARC classification describes whether an agent has a potential risk to cause a cancer and its strengthen to produce it, but not the associated cancer risk.
The findings by IARC are the evidence of an association between the consumption of meat and colorectal cancer and stomach cancer, but still there are no data about and no causal evidence behind the link. It is clear that the risk is correlated with the quantity of meat eaten, but also in this case there are no data to define an optimal of consumption. Furthermore, red meat can stimulate chemical agents that can cause a cancer. Cooking at high-temperature by pan-frying or grilling generally produces the highest amount of such chemicals. However, that red meat contains important micronutrients such as B vitamins, iron and zinc.
The research recognised that the risk for humans is small, but could increase because of the high rate of meat consumption in Europe.
Stakeholders’ reactions
Reactions varied, for example for the French National Cancer Institute (INCA) the IARC findings are not surprising: oncologists have been arguing for years on the risk of colorectal, prostate, ovarian and lung cancer by eating too much meat and transformed meat. In the meantime, the Italian organization Association of Medical Oncologists (AIOM) considers this report it is only confirming what it has already been known for years. These findings, according to the Italian organization, represent an invitation to return to the Mediterranean diet, globally know, to lessen the risk of cancer. As a source of vitamins, proteins and minerals beneficial to health, meat has to be part of the diet, but its consumption should be occasional, according with The Spanish Nutrition Society.
However, even if findings sound alarming, consumption of red and processed meat causes an estimated 3% of cancers, compared to 19% caused by smoking, according to the British Dietetic Association (BDA). The IARC’s does not mean cutting out red and processed meat, BDA Sais, but rather eating a moderate amount of meat as a part of a balanced diet. «It’s inappropriate to attribute any single factor to an increased risk of cancer» The Liaison Centre of the European Associations of Meat Manufacturing Industries (CLITRAVI) said. The cause of a cancer it is a very complex subject, may depend on a combination of many other factors such as diet, genetics, age, lifestyle and environment. «No to meat terrorism, and alarmist campaigns set in motion» Coldiretti, Italian farmers organisation, declared.
The obsession and fear of red meat takes over citizens: lots of articles, posts on social networks and many words.
