Image: William Meppem
We know that cigarettes cause cancer, and as a result, they are becoming increasing difficult and expensive to buy. We know that alcohol consumption is too associated with an increased risk of developing several types of cancer, and as such there are clear guidelines on the maximum amount of alcohol the average adult should consume each week. So, given that the World Health Organisation (WHO) has classified processed meat including ham as a group 1 (known to cause cancer) carcinogen, why are processed meats including ham, salami and bacon still sold freely in supermarkets (minus any public health warning)?……..Continue reading….
By: Susie Burrell
Source: Good Food
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Critics:
There are no long-term randomized controlled trials that have investigated red meat consumption and disease outcomes and are unlikely to be conducted due to ethical, financial and practical reasons. Most of the data on red meat and health effects is from long-term epidemiological studies. Overall, diets high in red and processed meats are associated with an increased risk of type 2 diabetes (T2D), cardiovascular disease (CVD), cancer (particularly colorectal cancer), and all-cause mortality.
The body of epidemiological data showing their associations with T2D, CVD, and cancer is large and consistent. The associations are strongest for processed meat, which is meat that has undergone salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation, such as bacon, ham, salami, pepperoni, hot dogs, and some sausages.
Also, meat that is cooked longer and at higher temperatures is associated with a 4.62 times greater risk of breast cancer compared with rare or medium-done meat. A 2021 umbrella review reported an increase of 11–51% risk of multiple cancer per 100g/d increment of red meat, and an increase of 8-72% risk of multiple cancer per 50g/d increment of processed meat.
A 2022 study challenged the dose-response relationship using a newly developed burden of proof risk function (BPRF). It found weak evidence available regarding whether eating red meat increases the risk of death. The authors conclude that the quality of the available evidence is insufficient to make stronger or more conclusive recommendations regarding the health effects of eating red meat.
However, the BPRF approach has been criticised for being overly simplistic. The International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) classifies processed meat as carcinogenic to humans (Group 1), based on “sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.”
Unprocessed red meat is categorised as “probably carcinogenic to humans (Group 2A), based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect.” Positive associations have also been observed between red meat consumption and increased risks of pancreatic cancer and prostate cancer but the link is not as clear.
The American Cancer Society have stated “evidence that red and processed meats increase cancer risk has existed for decades, and many health organizations recommend limiting or avoiding these foods.” The American Institute for Cancer Research, Cancer Research UK and World Cancer Research Fund International have stated there is strong evidence that consumption of processed red meat is a cause of colorectal cancer and there is probable evidence that unprocessed red meat is a cause of cancer.
Put in perspective in the UK, adults eating processed and red meat at 79g per day on average had a 32% increased risk of colorectal cancer compared to those eating less than 11g per day. Reviews have also found that high consumption of red meat is associated with increased risk of gastrointestinal cancer.
Red meat consumption is associated with an increased risk of coronary heart disease, high blood pressure and stroke. Factors associated with increased stroke risk from consuming red meat include saturated fats that increase levels of blood cholesterol, LDL cholesterol, triglycerides, and heme iron, which may precipitate atherogenesis in cerebral arteries, leading to stroke.
In 2020, the National Heart Foundation of New Zealand Expert Nutrition Policy (ENP) issued a position statement that concluded that high consumption of red meat increases risk of heart disease and stroke by 16% therefore one should aim to reduce consumption of red meat below 350g per week and replace meat with plant sources of protein.
Processed and unprocessed red meat consumption is a risk factor for developing type 2 diabetes across populations. A 2017 review found that daily consumption of 85 grams of red meat and 35 grams of processed red meat products by European and American consumers increased their risk of type 2 diabetes by 18–36%, while a diet of abstinence of red meat consuming whole grains, vegetables, fruits, and dairy was associated with an 81% reduced risk of diabetes.
One study estimated that “substitutions of one serving of nuts, low-fat dairy, and whole grains per day for one serving of red meat per day were associated with a 16–35% lower risk of type 2 diabetes”. A 2022 umbrella review found that consuming an additional 100g of red meat per day was associated with a 17% increased risk of type 2 diabetes. The European Association for the Study of Diabetes recommends that diabetics minimise the consumption of red meat.
High red and processed meat consumption is associated with an increased risk of inflammatory bowel disease. The American Gastroenterological Association have stated that a diet low in red and processed meat may reduce ulcerative colitis flares.
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