IARC Monographs evaluate consumption of red meat and processed meat

The consumption of meat varies greatly among countries. The International Agency for Research on Cancer (IARC), the cancer agency of the World Health Organization, has evaluated the carcinogenicity of the consumption of red meat and processed meat. 

Red meat
The IARC classified the consumption of red meat as probably carcinogenic to humans, based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect.

This association was observed mainly for colorectal cancer, but associations were also seen for pancreatic cancer and prostate cancer. 

Processed meat
Processed meat was classified as carcinogenic to humans, based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer. This is because processed meat contains nitrates, which is added as a preservative. During digestive process, it changes to carcinogenic nitrosamines. Thus regular consumption of processed meat increases the risk of colorectal cancer, gastric cancer as well as esophageal cancer.

The experts concluded that each 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by 18%.

“For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed,” says Dr Kurt Straif, Head of the IARC Monographs Programme.

”These findings further support current public health recommendations to limit intake of meat,” says Dr Christopher Wild, Director of IARC.