Processed Meats And Cancer: WHO Report Reveals Meat Eaters At Increased Risk

A review by the World Health Organization (WHO)'s International Agency for Cancer (IARC) notes that consumption of processed meats may increase the risk of colon cancer.

The IARC looked at close to 800 studies, classifying processed meats as "carcinogenic to humans." Processed meats in the review included meat that had been cured, fermented, salted or smoked, as well as specifics, including hot dogs, sausages, corned beef, ham and canned meats. 

They noted that daily consumption of a 50-gram portion of processed meat could increase the risk of colon cancer by as much as 18 percent. An example of a 50-gram (or 1.8 ounce) piece of meat might include one hot dog or two slices of bacon.

However, Americans are estimated to eat close to 21.7 grams of pork per day, according to a 2011 National Health Nutrition Examination.

Researchers believe that while the meat is being processed, something causes the build up of carcinogenic chemicals, including N-nitroso-compounds (NOC) and polycyclic aromatic hydrocarbons (PAH) in the food. Furthermore, consumption of processed meats has now been grouped at the same danger level as tobacco and asbestos, according to researchers.  

The results of the report can be found in the journal Lancet Oncology.

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