Bacon, Sausage, Ham: WHO’s List of Carcinogenic Foods

Processed Meats Classified as Same Risk Group as Tobacco

The international Agency for Research on Cancer (IARC), the cancer research arm of the World Health Institution (WHO), classified processed meats as “carcinogenic to humans” – Group 1 – in October 2015, placing them in the same risk category as tobacco and asbestos. This means there is sufficient evidence to conclude that processed meat causes cancer.

What Does This Mean?

The IARC classification doesn’t mean processed meats are as perilous as tobacco,but that the evidence showing they cause cancer is comparable.The risk is assessed based on the strength of the evidence, not the magnitude of the risk.The agency evaluated over 800 studies when making its determination.

What are Processed Meats?

• Bacon: Pork that has been cured wiht salt, nitrates, and sometimes sugar.
• Sausage: Meat, typically pork, beef, or poultry, combined with salt, spices, and other flavorings.
• Hot Dogs: Emulsified sausage made of meat trimmings, fat, and seasonings.
• Ham: Pork leg that has been preserved through curing, smoking, or salting.
• Deli Meats: Pre-cooked or cured meats like salami, pepperoni, and pastrami.

The Evidence

The IARC found sufficient evidence that eating 50 grams of processed meat every day increases the risk of colorectal cancer by 18%. This conclusion was based on studies of dietary habits and cancer incidence in multiple populations. the agency also classified red meat as “probably carcinogenic to humans” (Group 2A), meaning the evidence is limited but suggestive of a link to cancer.

According to the WHO’s Q&A on the topic, “IARC classifications summarize the strength of the scientific evidence, not the risk to individuals.”

This classification prompted health organizations worldwide to re-evaluate dietary guidelines and recommendations regarding processed meat consumption.