The recent report of the World Health Organization (WHO) links the consumption of processed meats with the appearance of colorectal cancer. research Specifically, according to the report prepared by the International Agency for Research on Cancer (IARC), a WHO agency, eating processed meats such as sausages, cold cuts or bacon can cause colorectal cancer.
To develop this report, a group of work, composed of 22 internationally recognized experts with no conflicts of interest, critically reviewed more than 800 publications, some derived from robust follow-up programs of study (groups of thousands of participants followed for many years). Its work has lasted about a year and culminated in a week-long meeting at IARC headquarters in Lyon (France) to discuss all the evidence reviewed and decide in which group to classify each compound or agent studied.
The result has been to classify the consumption of red meat as probably carcinogenic to humans (group 2A), and that of processed meat as carcinogenic to humans (group 1). Specifically, the document warns that a daily consumption of 50 gr. increases the relative risk of suffering from this tumor by 18%.
Given these statements, we have asked our experts in Nutrition, Public Health and Toxicology for a evaluation. These are their answers:
Alfredo Martinez, Full Professor of Nutrition and Bromatology
"The WHO epidemiological programs of study have made it possible to establish that consuming processed meat can increase the risk of colorectal cancer. This risk represents a relative increase of 18%, consuming 50 g per day. It is a small increase but the WHO has thought that the population should be informed. This does not mean that, from now on, processed meats should not be eaten, nor that consuming them will certainly cause this tumor. Therefore, it is necessary to continue eating prudently, varied and diversified in order to achieve a good state of health. What should be avoided is the abuse of food: 50gr. a day would be 350gr. a week. Nobody eats this amount per week, so the WHO report gives a margin of moderate consumption".
Miguel Ángel Martínez, Full Professor at Preventive Medicine and Public Health
"The IARC classification of a substance as carcinogenic only reflects the strength of the evidence (whether there is sufficient evidence or limited evidence) and not the Degree or relative magnitude of the increased risk. Two risk factors can be in the same category (e.g., tobacco and processed meat, both on group 1 labeled "carcinogenic to humans") regardless of the magnitude of the risk they confer and regardless also of how many cancers they are associated with, how many people in the population are exposed, or the impact of the disease caused. The WHO statements should not worry the population, the important thing is to remember the moderate consumption of foods following as model the traditional Mediterranean per diem expenses . The relative risks of tobacco for many cancers are a much higher magnitude (2,000 percent, for example) than that of processed meat. But, as we have been saying for years, the consumption of red and processed meat should be reduced, although it is not necessary to eliminate it from the per diem expenses".
Ariane Vettorazzi, Associate Professor of Toxicology, Ph.
"To interpret the IARC's statement is. important to differentiate between danger and risk. Hazard is the ability of a substance to induce cancer. Risk is the probability of cancer occurring under certain conditions of exhibition to that hazard. IARC does not evaluate risk. It is necessary to wait for the risk assessments carried out by international regulatory agencies that take into account both the actual exhibition of the population and the benefit-risk balance of meat consumption. From these risk evaluations, and not directly from the IARC reports, the recommendations to the population are derived. At present, the existing recommendations on red and processed meat already advise moderate consumption due to other known risks such as cardiovascular disease or diabetes. It is very likely that the data of the IARC study will only reinforce the current recommendations".
Adela López de Cerain, Professor of Toxicology and dean of the School
"The IARC does not quantify the potency of an alleged carcinogen (what dose is needed, and for how long, for the effect to occur), nor does it estimate the maximum intake that should not be exceeded, nor does it establish the maximum admissible or tolerable in a given food, nor does it make dietary recommendations. At final, does not make risk assessments or risk-benefit balance sheetswhich is the responsibility of regulatory agencies and governments. As consumers, what we have to be clear about is what we already knew: that red meat is at the top of the food pyramid, that red meat consumption should be moderate, no more than 2-3 times a week, and that it is not advisable to abuse treatments that generate very high temperatures such as grilling or broiling".
Diana Ansorena, full professor of Nutrition and Bromatology
"There are programs of study of an epidemiological nature that have indeed seen a association between processed meat consumption and colorectal cancer; but caution should be exercised with these statements as new ones will be released in the next few days. data who will need this information from the WHO. In this respect, until the IARC's report is known in detail, the Spanish Agency of Consumer Affairs, Food Safety and Nutrition (AECOSAN) advises caution and to follow current public health recommendations, which indicate a moderate or occasional consumption of no more than twice a week".
