Is the relationship between red meat and cancer a myth?
When it comes to red meat, the relationship between red meat and cancer is perhaps one of the oldest known health problems.
The World Health Organization (WHO) published a report in October 2015 concluding that red meatis “possibly carcinogenic to humans”; This means that there is some evidence thatincreases the risk of cancer.
In addition, the WHO recommends“salting, fermenting, processing or enhancing flavor or improving preservation.” He stated that processed meat, defined as "meat transformed through other processes for food processing", is "carcinogenic to humans".
According to WHO A high intake of processed meat is associated with the risk of colorectal cancer.
To reach these conclusions, WHO's International Agency for Research on Cancer (IARC)Working Group examined red and reviewed more than 800 studies evaluating the effects of processed meats on various types of cancer and found that daily consumption of processed beef or pork increased the risk of colorectal cancer by 18 percent.
IARC It also revealed a link between red meat intake and an increased risk of colorectal, pancreatic and prostate cancer.
Cooking red meat at high temperatures (e.g. frying or barbecuing) may increase the risk of cancer.
According to the National Cancer Institute, a subgroup of the American National Institute of Health (NIH), meat dishes cooked at high temperatures contain heterocyclic compounds, chemicals that have been shown to be carcinogenic. It may cause the production of amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs).
However, in the report prepared by WHO, The role of HCA and PAH in human cancer risk has not been fully established, and studies did not have enough data to determine whether the way meat is cooked affects cancer risk.
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