Processed meats do cause cancer - WHO

Processed meats - such as bacon, sausages and ham - do cause cancer, according to the World Health Organization (WHO).

Its report said 50g of processed meat a day - less than two slices of bacon - increased the chance of developing colorectal cancer by 18%.

By James GallagherHealth editor, BBC News website

• 26 October 2015
 
• From the sectionHealth
 
• 750comments

Share

Image copyrightTHINKSTOCK

Processed meats - such as bacon, sausages and ham - do cause cancer, according to the World Health Organization (WHO).

Its report said 50g of processed meat a day - less than two slices of bacon - increased the chance of developing colorectal cancer by 18%.

Meanwhile, it said red meats were "probably carcinogenic" but there was limited evidence.

The WHO did stress that meat also had health benefits.

Cancer Research UK said this was a reason to cut down rather than give up red and processed meats.

And added that an occasional bacon sandwich would do little harm.

What is processed meat?

Processed meat has been modified to either extend its shelf life or change the taste and the main methods are smoking, curing, or adding salt or preservatives.

Simply putting beef through a mincer does not mean the resulting mince is "processed" unless it is modified further.

Processed meat includes bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as well as canned meat and meat-based sauces.

It is the chemicals involved in the processing which could be increasing the risk of cancer. High temperature cooking, such as on a barbeque, can also create carcinogenic chemicals.

In the UK, around six out of every 100 people get bowel cancer at some point in their lives.

If they were all given an extra 50g of bacon a day for the rest of their lives then the risk would increase by 18% to around seven in 100 people getting bowel cancer.

"So that's one extra case of bowel cancer in all those 100 lifetime bacon-eaters," argued Sir David Spiegelhalter, a risk professor from the University of Cambridge.

How bad?

The WHO has come to the conclusion on the advice of its International Agency for Research on Cancer, which assesses the best available scientific evidence.

It has now placed processed meat in the same category as plutonium, but also alcohol as they definitely do cause cancer.

However, this does not mean they are equally dangerous. A bacon sandwich is not as bad as smoking.

"For an individual, the risk of developing colorectal (bowel) cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed," Dr Kurt Straif from the WHO said.

Media captionIs processed meat going to kill me?

Estimates suggest 34,000 deaths from cancer every year could be down to diets high in processed meat.

Red meat risk

In context

21%

of bowel cancers are caused by processed or red meat

86%

of lung cancers are caused by tobacco

• 19% of all cancers caused by tobacco compared to
• 3% of all cancers ascribed to red or processed meat

Source: Cancer Research UK

PA

That is in contrast to one million deaths from cancer caused by smoking and 600,000 attributed to alcohol each year.

Red meat does have nutritional value too and is a major source of iron, zinc and vitamin B12.

However, the WHO said there was limited evidence that 100g of red meat a day increased the risk of cancer by 17%.

An eight ounce steak is 225g.

Image copyrightTHINKSTOCK

The WHO said its findings were important for helping countries give balanced dietary advice.

Little harm

Prof Tim Key, from the Cancer Research UK and the University of Oxford, said: "This decision doesn't mean you need to stop eating any red and processed meat, but if you eat lots of it you may want to think about cutting down.

"Eating a bacon bap every once in a while isn't going to do much harm - having a healthy diet is all about moderation."

Dr Teresa Norat, one of the advisors to the WHO report and from Imperial College London, said there were many factors causing bowel cancer.

She told BBC News website: "People should limit consumption of red meat and avoid consuming processed meat, but they should also have a diet rich in fibre, from fruit and vegetables and maintain an adequate body weight throughout life and limit the consumption of alcohol and be physically active."

The industry body the Meat Advisory Panel said "avoiding red meat in the diet is not a protective strategy against cancer" and said the focus should be alcohol, smoking and body weight.

http://www.bbc.com/news/health-34615621

How to eat red meat without killing yourself

If you’re a paleo fan or Atkins diet devotee — or simply a die-hard carnivore — you may be putting your life at risk, a new study reveals.

By Catey Hill

Published: Oct 27, 2015

Eating processed meats like bacon, ham, hot dogs and sausage puts you at risk of getting cancer, according to a report released Monday by the World Health Organization. The WHO put processed meats — defined as meats that have been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation — in the highest of five categories in terms of their cancer-causing potential, along with cigarettes, arsenic, plutonium and asbestos.

What’s more, the organization says red meat is “probably carcinogenic to humans,” though this was based on more limited evidence. To reach these conclusions, the WHO reviewed more than 800 studies that investigated the association between more than a dozen types of cancer and the consumption of red meat or processed meat in many different countries.

Flying in the face of this evidence, there are studies that don’t show a link between meat eating and cancer, including a study of roughly 60,000 participants released last year that which showed that bowel cancer occurred at relatively similar rates among meat eaters and vegetarians. Plus, as the WHO notes, the cancer risk from consuming processed meat is low: “For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small.”

The North American Meat Institute, in a statement issued today, said “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.”

Still, for meat devotees, the WHO report is, no doubt, disturbing. The good news: You don’t have to ditch those meat-filled backyard barbeques just yet.

The main thing you can do to cut the cancer risks of red meat is to eat less of it, as “risk increases with the amount of meat consumed,” Kurt Straif, head of the WHO’s International Agency for Research on Cancer’s Monographs program, notes in the report. The WHO report found that eating just 50 grams of processed meat each day (that’s less than two pieces of bacon) increases the risk of colorectal (bowel) cancer by 18%. For red meat, 100 grams per day (that’s a piece of meat roughly the size of a deck of playing cards) was associated with a 17% increased cancer risk.

So how much is OK to eat? The World Cancer Research Fund recommends that you eat no more than 500 grams (that’s 18 ounces) of red meat a week; that’s about three regular-sized burgers. Harvard Health, a blog published by the Harvard Medical School, recommends that red meat should only make an appearance in your diet only every “now and then,” and that instead, you should eat fruits, veggies, whole grains, beans nuts and seeds each day, along with small portions of cheese, yogurt, fish poultry or eggs each day.

The type of meat matters as well. The WCRF advises that “very little if any” of the red meat you eat should be processed, and the WHO report classifies the processed meats as more dangerous than fresh red meat.

Consumers should also avoid searing their meat at high temperatures, says Jayson Calton, who holds a PhD in human nutrition and co-authored the book “The Micronutrient Miracle: The 28-Day Plan to Lose Weight, Increase Your Energy and Reduce Disease”. This searing, he says, has been shown to cause cancer — a finding that research backs up. (The reason: Two chemicals, heterocyclic amines and polycyclic aromatic hydrocarbons, form on meat cooked at high temperatures, such as when you pan fry or grill directly over an open flame; both have been shown to cause changes in DNA that may increase the risk of cancer.) To avoid this, Calton recommends that you turn down the heat to less than 300 degrees Fahrenheit, turn meat with tongs (since forks can puncture the meat, which causes the flame to flare up), flip meat frequently and avoid overcooking.

There is also some evidence that grass-fed beef has cancer-fighting properties. A study published in the Nutrition Journal, which examined three decades of research on grass-fed versus grain-fed beef, found that grass-fed beef has twice the level of conjugated linoleic acids (which may have cancer-fighting abilities) than does grain-fed beef (as well as a host of other perks like lower levels of unhealthy fats and higher levels of omega-3 fatty acids, vitamins A and E, antioxidants). But despite that, it’s not clear that those perks have much impact on human health.

http://www.marketwatch.com/story/red-meat-causes-cancer-unless-you-eat-it-like-this-2015-10-26

This post is on Heathwise

Nine foods you should never eat again

Wednesday, December 26, 2012 by: Jonathan Benson, staff writer


(NaturalNews) With so much misinformation out there about food and how it affects human health, making healthy food choices for you and your family can be difficult and confusing. There are a number of specific foods; however, that you will want to avoid in almost every circumstance because they provide virtually no health benefits while posing plenty of health risks. Here are nine foods you should never eat again if you care about preserving your long-term health:

1) White bread, refined flours. By definition, white bread and refined flours in general are toxic for your body because they have been stripped of virtually all vitamins, minerals, fiber, and other important nutrients. Because of this, the body does not know how to properly digest and assimilate these so-called foods, which can lead to health problems. Refined white flour has also been bleached with chlorine and brominated with bromide, two poisonous chemicals that have been linked to causing thyroid and organ damage. (http://drlwilson.com/ARTICLES/BREAD.htm)

2) Conventional frozen meals. Most conventionally-prepared frozen meals are loaded with preservatives, processed salt, hydrogenated oils and other artificial ingredients, not to mention the fact that most frozen meals have been heavily pre-cooked, rendering their nutrient content minimal at best (especially after getting microwaved again at home). With the exception of a few truly healthy frozen meal brands such as Amy's and Organic Bistro, most frozen meals are little more than disease in a box, so avoid them in favor of fresh foods. (http://www.4us2be.com)

3) White rice. Like white bread, white rice has been stripped of most of its nutrients, and separated from the bran and germ, two natural components that make up rice in its brown form. Even so-called "fortified" white rice is nutritionally deficient, as the body still processes this refined food much differently than brown rice, which is absorbed more slowly and does not cause the same spike in blood sugar that white rice does. (http://globalnaturopath.com)

4) Microwaveable popcorn. This processed food is a favorite among moviegoers and regular snackers alike, but it is one of the unhealthiest foods you can eat. Practically every component of microwaveable popcorn, from the genetically-modified (GM) corn kernels to the processed salt and preservative chemicals used to enhance its flavor, is unhealthy and disease-promoting. On top of this, microwaveable popcorn contains a chemical known as diacetyl that can actually destroy your lungs. If you love popcorn, stick with organic kernels that you can pop yourself in a kettle and douse with healthy ingredients like coconut oil, grass-fed butter, and Himalayan pink salt. (http://www.naturalnews.com)

5) Cured meat products with nitrates, nitrites. Deli meats, summer sausage, hot dogs, bacon, and many other meats sold at the grocery store are often loaded with sodium nitrite and other chemical preservatives that have been linked to causing heart disease and cancer. If you eat meat, stick with uncured, nitrite and nitrate-free varieties, and preferably those that come from organic, grass-fed animals. (http://www.naturalnews.com/028824_processed_meat_heart_disease.html)

6) Most conventional protein, energy bars. By the way they are often marketed, it might seem as though protein and energy bars are a strong addition to a healthy diet. But more often than not, these meal replacements contain processed soy protein, refined sugar, hydrogenated fat, and other harmful additives that contribute to chronic illness. Not all protein and energy bars are bad, of course -- Thunderbird Energetica, Organic Food Bar, Boku Superfood, Vega Sport, PROBAR, and Zing all make healthy protein and energy bars. Just be sure to read the ingredient labels and know what you are buying.

7) Margarine. Hidden in all sorts of processed foods, margarine, a hydrogenated trans-fat oil, is something you will want to avoid at all costs for your health. Contrary to popular belief, butter and saturated fats in general are not unhealthy, especially when they are derived from pastured animals that feed on grass rather than corn and soy. And if animal-based fats are not for you, stick with extra-virgin coconut oil or olive oil rather than margarine. (http://www.naturalnews.com/027865_saturated_fat_health.html)

8) Soy milk and soy-based meat substitutes. One of the biggest health frauds of modern times, the soy craze is a fad that you will want to skip. Besides the fact that nearly all non-organic soy ingredients are of GM origin, most soy additives are processed using a toxic chemical known as hexane, which is linked to causing birth defects, reproductive problems, and cancer. Soy that has not been fermented is also highly estrogenic, which can throw your natural hormone balance out of whack. (http://www.naturalnews.com/026303_soy_protein_hexane.html)

9) "Diet" anything. Many so-called "diet" products on the market today contains artificial sweeteners like aspartame (Equal) and sucralose (Splenda), both of which are linked to causing neurological damage, gastrointestinal problems, and endocrine disruption. Many diet products also contain added chemical flavoring agents to take the place of fat and other natural components that have been removed to artificially reduce calorie content. Instead, stick with whole foods that are as close to nature as possible, including high-fat foods grown the way nature intended, and your body will respond surprisingly well. (http://www.naturalnews.com)

Sources for this article include:
http://www.rd.com/slideshows/15-foods-you-should-never-buy-again/

Source: Nine foods you should never eat again

Cured Meat Products Linked to Lung Disease Flare-Ups

HealthDay – Thu, Mar 8, 2012

THURSDAY, March 8 (HealthDay News) -- Eating too much lunch meat, bacon, hot dogs and such could worsen symptoms of airway diseases like emphysema and chronic bronchitis, a new study suggests.

These diseases, which cause inflammation of the lungs that make it difficult for a person to breathe, are commonly included under the umbrella term "chronic obstructive pulmonary disease" (COPD). Lung infections, air pollution or tobacco smoke are common triggers for flare-ups of the diseases and can lead to hospitalization among patients.

In the new study, researchers in Spain reported that the nitrates used as preservatives in cured meats produce reactive nitrogen species that could damage lung tissue, and excessive consumption of these food items might raise the risk of hospitalization among COPD patients.

During the investigation, 274 COPD patients were monitored for an average of two years starting with their first hospital admission for the disease. Among other information, the participants reported on their consumption of cured meats, such as ham, salami, pork sausage and bacon.

The study, published in the March 8 issue of the European Respiratory Journal, found that eating large amounts of cured meats -- more than one slice of ham per day, as example -- may aggravate symptoms of COPD, causing people with the condition to be readmitted to the hospital.

"Our findings provide the first evidence that an excessive intake of cured meat can worsen progression of COPD. We believe that adherence to current dietary guidelines, which recommend a moderate or occasional intake of cured meats, will be sufficient in order to avoid this excess of risk," study lead author Dr. Judith Garcia-Aymerich, of the Center for Research Environmental Epidemiology in Barcelona, said in a news release from the European Lung Foundation.

Other than limiting nitrate-laden foods, "other individual actions such as quitting smoking or practicing physical activity on a regular basis" may help prevent flare-ups of the disease, she added.

The study authors noted that their research was limited by a lack of information on changes in the patients' diets after their first hospitalization.

In addition, while the study found an association between greater consumption of cured meats and flare-ups in patients with the lung disorder, it did not prove a cause-and-effect relationship.

More information

The U.S. National Heart, Lung and Blood Institute has more about COPD.

http://news.yahoo.com/cured-meat-products-linked-lung-disease-flare-ups-140205492.html