Sausages, Salami Classed as Cancer-Causing

Sausages, Salami  Classed as Cancer-Causing Sausages, Salami  Classed as Cancer-Causing

In a report to be published Monday, by the World Health Organization (WHO), processed meat is to be classed as “carcinogenic to humans”, the highest of five possible rankings.

Fresh red meat is also due to be judged as bad for health, reported.

The World Cancer Research Fund (WCRF) has warned for a number of years that there is “strong evidence” that eating a lot of red meat can cause bowel cancer.

One possible reason is the organic pigment that gives red meat its color, known as haem, may damage the lining of the bowel.

Meat which has been preserved by smoking, curing or salting, or by adding preservatives can also lead to cancer-causing substances to form.

The WCRF advises that people can reduce their bowel cancer risk by limiting consumption of cooked red meat, such as beef, pork and lamb, to no more than 500g per week.

However, it has been pointed out that the report finding does not mean the likelihood of getting bowel cancer from eating processed meat is comparable to the dangers of getting lung cancer from smoking.

Sarah Williams of Cancer Research UK, told Sky News: “The announcement  from the WHO deals with how certain we can be - so it’s how strong the evidence is, rather than how big a risk red and processed meat might pose.

“Certainly Cancer Research UK’s opinion is that eating red and processed meat isn’t anywhere near as risky as smoking.”

The National Farmers’ Union has also warned against any new health advice being “polarizing” and stressed the role of moderate amounts of red meat in a balanced diet.

The meat industry is also concerned.

Glossop butcher, John Mettrick, told Sky News he feared the effect on consumer confidence.

He said: “This report from the World Health Organization is a worry to us.”

“But it needs to be considered with all the other reports saying there’s no link (to cancer).”