There is no need to completely turn vegetarian or vegan, as you can still eat red meat and not risk cancer, as it was clarified by the World Health Organization (WHO). Headlines were practically everywhere after WHO announced that processed meat is carcinogenic, and that red meat probably is as well.
In fact, they emphasized that by eating either of those two meat products, the risk of colorectal cancer (bowel cancer) is heightened. The disease can cause diarrhea, rectal bleeding, abdominal pain, and may even be deadly. That is why the news that meat may be its agent has caused worries, panic, and perhaps even drastic changes in lifestyle.
Of course, there are also those who refuse to give up processed meats such as bacon.
WHO established the link
WHO had a team of experts study the effects and link between processed meat and cancer. They found that consuming it, the risk of colorectal cancer is increased by 18% with every intake of 1.7 ounces of smoked, salted, or fermented meat. This means that the average chance of 1 in 263 leaps to 1 in 227.
On the other hand, red meat was categorized as ‘probably carcinogenic’. Researchers estimated that the risk increases by 17% with every 3.5 ounces (100g). This included mammalian muscle, such as beef, pork, lamb, veil, and several others.
The reports have drawn concerns, especially for bacon lovers. The thought that their most beloved breakfast treat may endanger their health and cause cancer has drawn concerns. And all those questions were directed at their source, WHO. The International Agency for Research on Cancer (IARC) has stepped forward to properly explain their findings.
They clarified that they did not ask people to stop consuming processed meat. Their findings were meant to say that by reducing the amount of processed meat consumed, they will reduce their risk toward colorectal cancer. This implies that there is a much more vague cause-and-effect relationship between beloved bacon, salami, and sausages and the usually deadly disease.
The statements arrived as clarification following the numerous questions and concerns.
Processed meat was placed in Group 1 classification, standing shoulder to should with damaging products like tobacco or asbestos. However, WHO stated that not all Group 1 classifications pose the same amount of danger. The same goes for red meat, who was placed in Group 2a classification.
Some experts stated that limiting red meat intake to 18 ounces per week, and staying away from processed meat, will eliminate the extra risk for colorectal cancer. Others remain skeptic. Those opposing WHO’s findings claim that there was not enough evidence to support it, and they based their decision on a vote of majority. This means that not all experts gathered by WHO agreed on the new classification.
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