A new World Health Organization study suggests that bacon causes cancer
Because Oreos and pizza are already more addictive than cocaine, a report released by the World Health Organization today has just classified bacon and other processed meats like sausage and pastrami as “carcinogenic to humans.” Which means processed meats are just as cancerous as cigarettes, arsenic and asbestos.
According to the report, WHO says red meats such as beef, pork, lamb and veal are “probably carcinogenic” to people.
Dr. Kurt Sraif of WHO’s International Agency for Research on Cancer said the following:
For an individual, the risk of developing colorectal (bowel) cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed. In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance.
A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and found that eating processed meats regularly increases the risk of colorectal cancer. Their evidence review is explained in an article published in The Lancet.
Their findings puts processed meats in the same category of cancer risk as tobacco smoking and asbestos.
In addition, the report suggest that high-temperature cooking methods such as grilling red meat on charcoal produces more carcinogenic compounds. However, the group says there is not enough information or data to conclude whether the way we cook red meat has an impact on cancer.
According to a study by the World Cancer Research Fund, men and women who eat more than 1.8 ounces of red meat per day, about the half the size of a deck of cards, are likely to increase colorectal cancer by 18 percent.
“Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health,” Barry Carpenter, president of the North American Meat Institute writes in a statement on the new WHO classification.
Carpenter argues that it’s important to put this new classification in context. “IARC’s panel was given the basic task of looking at hazards that meat could pose at some level, under circumstance, but was not asked to consider any off-setting benefits, like the nutrition that meat delivers or the implications of drastically reducing or removing meat from the diet altogether,” the statement concludes.
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What do you think? Are you going to stop eating bacon? Share with us your thoughts in the comments below!
