World Health Organization: Sausages, Cold Cuts, and Red Meat Increase Cancer Risks

If you are one of those people for whom red meat constitutes a significant part of your diet, you will likely not be pleased to hear the latest warning from the World Health Organization. On Monday, October 25, the WHO announced in a report that consuming processed meats (such as sausages and cold cuts) increases the risk of cancers such as colorectal, pancreatic, and prostate cancer. The organization's statement noted that not only processed meats but also scientific evidence indicates that eating red meat, such as beef, lamb, and pork, can also increase the risk of certain types of cancer. This report was prepared by a team of 22 public health and cancer specialists from ten different countries after reviewing 800 separate studies regarding human diseases and examining data related to the consumption of red and processed meats. According to the New York Times, this report was created to assist various governments in proposing and preparing healthy dietary guidelines for people in different regions of the world. The ultimate goal of this extensive research and its findings is to help improve the overall health status of people worldwide. For example, the report states that consuming 50 grams of processed meat (equivalent to two slices of hamburger or sausage) can increase the risk of colorectal cancer by up to 18%. Dr. Kurt Straif, a member of the WHO, told the New York Times that 'while the risk of colorectal cancer from red meat consumption is low, the more red or processed meat is consumed, the higher the risk becomes.' Straif believes that given the high level of processed meat consumption worldwide, its impact on global public health is very significant. The report states that if the direct impact of red meat on colorectal cancer is confirmed, based on the collected data, it can be said that consuming 100 grams of red meat per day increases the risk by 17%. While some scientists suggest that the method of cooking red meat may affect its health risks, there is still not enough evidence to prove this. According to the findings of this report, processed meats are categorized alongside tobacco as the number one dangerous substances for human health. In this classification, red meats are placed in the second category.