Processed Meats Join Tobacco and Asbestos as Top Cancer Risks
Alex Pietrowski, Staff Writer
Waking Times
Cancer is on the rise, and at a staggering rate. In the United States alone, the American Cancer Society estimates that in 2015 there will be more than 1.5 million new cancer cases. The same organization estimates that 1 in 3 women and 1 in every 2 men are at a risk of developing cancer at some point in their lives.
Sadly, we continue to discover that diet and food are likely culprits in the rise of cancer.
In October 2015, a team of 22 scientists from ten countries gathered at the International Agency for Research on Cancer (IARC), which is part of the World Health Organization (WHO), to evaluate the carcinogenicity of the consumption of processed and red meats. Following their evaluation, the Agency placed consuming processed meat, such as bacon, sausage, hot dogs and bologna, into the same category of cancer causing activities (Group 1) as tobacco smoking and asbestos exposure. Red meat was categorized in the same group as inorganic lead (Group 2A). The full list of compounds and activities with suspected, probable or certain links to cancer can be found here.






