Numerous scientific studies have found that the consumption of red and processed meats to an increased risk of cancer. Dr. Alok Khurana, an oncologist at Cleveland Clinic, affirms that this claim is accurate. It is commonly believed that many individuals suffering from colon cancer tend to be meat lovers. Red meat, which comes from animals other than poultry, is widely recognized as a major contributor to cancer risk. Processed meats, such as nuggets made from chicken or bacon and hot dogs derived from other animals, are treated to remain edible over longer periods.
Two groups of meat that cause cancer
The question arises: does red meat truly cause cancer? In 2015, the International Agency for Research on Cancer (IARC) analyzed over 800 studies. Many of these studies indicated a connection between red meat consumption and cancer. The agency aimed to understand the validity of these claims and conducted research linking diet with cancer risk. Based on these studies, the IARC identified two types of carcinogenic risks associated with red and processed meats.
The IARC concluded that red meat consumption significantly increases cancer risk. However, not all carcinogens present the same level of danger. For example, the carcinogen found in hot dogs is less harmful than the one found in cigarettes. The IARC categorized carcinogens into two groups, with red meat falling into Group 1. This group indicates substances that are likely to cause cancer in humans. Though the evidence was limited, Dr. Khurana concurs that excessive red meat consumption can increase the risk of cancer.
Strong Evidence Linking Processed Meats to Cancer
The IARC classified processed meats as Group 1 carcinogens, meaning there is strong evidence linking them to cancer. The cancer risk associated with processed meats is comparable to that of tobacco, alcohol, and ultraviolet radiation from the sun. Previous studies had already identified a correlation between cancer and the consumption of meat or smoking.
The key takeaway from these studies is that while red meat consumption can increase cancer risk, processed meats significantly raise the likelihood of developing cancer. Further research suggests that individuals who consume large amounts of red or processed meats are at a higher risk of developing colorectal cancer. Consequently, reducing the intake of red meat is advisable for better health.
