by Staff writer
The World Health Organization has put bacon, hot dogs and sausages in the same category of cancer risk as tobacco smoking.
According to the WHO, all processed meat (any meat that has been preserved by curing, salting, drying or canning) has the potential of causing cancer.
In addition, the WHO says red meats including beef, pork, veal (meat from young calf) and lamb are “probably carcinogenic” to people.
A group of 22 scientists reviewed the evidence linking red meat and processed meat consumption to cancer, and concluded that eating processed meats regularly increases the risk of colorectal cancer.
Their evidence review is explained in an article published in The Lancet.
The conclusion puts processed meats in the same category of cancer risk as tobacco smoking and asbestos.
This does not mean that eating meat is generally bad — even things such as aloe vera are on the agency’s list of possible carcinogens.
For further clarification, the agency says that “eating meat has known health benefits,” but the cancer risk increases with the amount of meat consumed.
Studies show that the heaviest meat eaters tend to have the highest risk!