The World Health Organization released a report Monday that linked diets heavy on red and processed meat to certain types of cancer. Now, the US meat industry is responding.
An international scientific panel found that regularly eating processed meat, like sausage and bacon, increases the risk of colorectal cancer. But a Denver-based group representing ranchers and meat packing companies says the data is murky.
“What we see is weakening evidence over time," says Shalene McNeill, a registered dietician with the National Cattlemen’s Beef Association. "Study associations that are only significant about half of the time. And an evidence base that just does not support a causal association between red and processed meat and any type of cancer.”
The WHO finding puts processed meat into the same category of cancer risk as smoking, though that does not mean the two activities are equally as dangerous. The study also found that charring, smoking and grilling meat may contribute to the prevalence of cancer-causing chemicals.