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Will The Link Between Meat and Cancer Change the Way We Eat?

Eating large quantities of salted, smoked and processed meats like sausage, bacon and salami could increase your risk of getting cancer.
Image via Pixabay/tookapic (CC0 Public Domain)
Eating large quantities of salted, smoked and processed meats like sausage, bacon and salami could increase your risk of getting cancer.

From Texas Standard: 

The  World Health Organization's International Agency for Research on Cancer announced yesterday that processed meats are " carcinogenic to humans," meaning their consumption can cause cancer.

The report suggests that there is a risk associated with consuming large portions of processed meats. It also suggests eating large quantities for red meat could be linked with cancer.

Not surprisingly, the news was  met with cynicism from around the globe. The North American Meat Industry  released a statement saying it's a “dramatic and alarmist overreach.” But the report has been lauded by scientists, nutritionists and medical professionals not involved in its making.

They all say the information is nothing new.

Marion Nestle, a nutrition and public health professor at New York University,  tells the Wall Street Journal that processed meat's link to cancer is supported by "increasingly compelling research."

"There seem to be many reasons to eat less beef – climate change among them – but cancer is a more personal worry,” she says.

As the public digests the report, it’s hard to overlook what history says about personal risk versus the public good. What exactly are the health risks? Will the WHO’s emphasis spark a new conversation over food policy?

Dr. Shreela Sharma, associate professor of Epidemiology, Human Genetics & Environmental Sciences at the University of Texas Health Science Center at Houston, says we’re not too far off from having the same conversation we've had about other vices, like alcohol and cigarette smoke.

“Food is a little bit different from smoking,” she says. “Smoking you can stop and survive, but with food you have to eat to live. So it's a little bit of a different conversation.”

The WHO doesn’t recommend that people stop eating meat altogether, but to be aware of the risk factors.

"As more evidence comes in this area, the conversation will definitely shift from just individual choice towards more policy recommendations," Sharma says. “When it comes to policy, there is a little bit of moderation that needs to be taken into consideration.”

Either way, Sharma says the science is in front of us with regards to the increased risk; the decisions come next at the individual and family level.

“I have kids and I have a family and I have to make these choices every day for them,” she says. “My number one question is, ‘What are the nutritional benefits of eating this food? And will my family eat it?''

Copyright 2020 KUT 90.5. To see more, visit KUT 90.5.

Rhonda is the newest member of the KUT News team, joining in late 2013 as producer for KUT's new daily news program, The Texas Standard. Rhonda will forever be known as the answer to the trivia question, “Who was the first full-time hire for The Texas Standard?” She’s an Iowa native who got her start in public radio at WFSU in Tallahassee, while getting her Master's Degree in Library Science at Florida State University. Prior to joining KUT and The Texas Standard, Rhonda was a producer for Wisconsin Public Radio.