Our take: studies linking processed meat with cancer
Risk seems to increase with the amount of servings consumed
A version of this post was originally published on Medcan.com in October 2015.
In the wake of the October 2015 World Health Organization announcement linking red meat and processed meats like bacon, hot dogs and sausages with increased cancer risk, many carnivores were left with a lot of questions. Medcan Physician Dr. Scott Gledhill and Medcan Registered Dietitian Nadine Khoury share their perspectives in this video.
- The WHO announcement came from a group of international experts who evaluated accumulated scientific literature on the topic (more than 800 studies), they concluded that there is a probable link between the consumption of processed meats and red meat with certain cancers
- The risk seems to increase with the amount of servings consumed
- We’ve known this link between meat intake and certain cancers for a long time
- Results of the study don’t mean we have to eliminate processed meats from our diet, but reducing exposure to these meats may be in order
- It’s still reasonable to eat bacon, sausages and other foods in this category but we may want to scale back the exposure
