WHO Says Hot Dogs, Bacon Cause Cancer

World Health Organization classifies processed meat as "carcinogenic to humans"

Bacon hot dogs processed meat WHO World Health Organization

GENEVA, Switzerland -- Hot dogs, bacon, cold cuts and other processed meats raise the risk of colon, stomach and other cancers, and red meat probably contributes to the disease, too, the World Health Organization (WHO) said, reported the Associated Press.

WHO’s cancer agency analyzed decades of research on the subject and issued its most definitive statement yet, putting processed meats in the same danger category as smoking or asbestos. That doesn’t mean, though, that salami is as bad as cigarettes.

The meat industry protested the classification, arguing that cancer isn’t caused by a specific food but also involves lifestyle and environmental factors.

A group of 22 scientists from the WHO’s International Agency for Research on Cancer (IARC) in Lyon, France, evaluated more than 800 studies from several continents about meat and cancer. The studies looked at more than a dozen types of cancer in populations with diverse diets over the past 20 years.

Based on that evaluation, the IARC classified processed meat as "carcinogenic to humans," noting links in particular to colon cancer. It said red meat contains some important nutrients, but still labeled it "probably carcinogenic," with links to colon, prostate and pancreatic cancers.

The agency said it did not have enough data to define how much processed meat is too dangerous, but said the risk grows with the amount consumed. Analysis of 10 of the studies suggested that a 50-gram portion of processed meat daily—or about 1.75 ounces—increases the risk of colorectal cancer over a lifetime by about 18 percent.

An ounce and three-quarters is roughly equivalent to a hot dog or a couple of slices of bologna, though it depends on how thinly it is sliced.

What makes sausage-like meat more dangerous are the chemicals released in processing them, including nitrates and nitrites, the cancer agency said.

"For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed," Dr. Kurt Straif of the IARC said in a statement. "In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance."

The cancer agency noted research by the Global Burden of Disease Project suggesting that 34,000 cancer deaths per year worldwide are linked to diets heavy in processed meat — compared with 1 million deaths a year linked to smoking, 600,000 a year to alcohol consumption and 200,000 a year to air pollution.

WHO’s findings can influence public health recommendations around the globe.

The WHO researchers defined processed meat as anything transformed to improve its flavor or to preserve it, including sausages, canned meat, beef jerky and anything smoked. They defined red meat as "all types of mammalian muscle meat, such as beef, veal, pork, lamb, mutton, horse and goat."

The report said grilling, pan-frying or other high-temperature methods of cooking red meat produce the highest amounts of chemicals suspected of causing cancer.

In a statement released in response to the IARC report, the North American Meat Institute (NAMI) said, "Classifying red and processed meat as cancer 'hazards' defies both common sense and numerous studies showing no correlation between meat and cancer and many more studies showing the many health benefits of balanced diets that include meat. Scientific evidence shows cancer is a complex disease not caused by single foods and that a balanced diet and healthy lifestyle choices are essential to good health."

Betsy Booren, NAMI vice president of scientific affairs, said, “[IARC] tortured the data to ensure a specific outcome. Red and processed meat are among 940 agents reviewed by IARC and found to pose some level of theoretical ‘hazard.’ Only one substance, a chemical in yoga pants, has been declared by IARC not to cause cancer. IARC says you can enjoy your yoga class, but don’t breathe air (Class I carcinogen), sit near a sun-filled window (Class I), apply aloe vera (Class 2B) if you get a sunburn, drink wine or coffee (Class I and Class 2B), or eat grilled food (Class 2A).And if you are a hairdresser or do shiftwork (both Class 2A), you should seek a new career.”

[Editor's Note: CSP Daily News does not necessarily endorse the opinions, statements, conclusions or recommendations of any organization or individual that it covers as news.]