Aglaee provides an excellent research-based analysis of the red meat & cancer “news” from this year in her most recent blog post. If you haven’t already read her post, I highly recommend checking it out!
A recent report from the WHO (World Health Organisation) declared that processed meat is carcinogenic and that red meat is a ”probable” carcinogen.
It is not the first time and probably not the last time that we hear of a study with similar results… but when such a credible organisation as the WHO makes such a declaration, it is important to stop and listen carefully before simply dismissing the results and going back to your steak.
What to think?
WHO’s 3 categories of carcinogens
First, let’s try to understand the 3 categories of carcinogens established by the IARC (International Agency for Research on Cancer), a subdivision of the WHO.
- Group 1: This group includes proven carcinogens, such as tobacco, asbestos and now processed meat since the most recent WHO report.
- Group 2A: This group includes probable carcinogens, such as glyphosate (the pesticide RoundUp), ultraviolet radiations, and now your burger.
- Group 2B
View original post 1,530 more words