A research division of the World Health Organization says that bacon, sausage and other processed meats cause cancer, and that red meat probably does, too.
A report released Monday by the influential group stakes out one of the most aggressive stances against meat yet taken by a major health organization, and it is expected to face stiff criticism in the U.S.
The WHO conclusions are based on the work of a 22-member panel of international experts that reviewed decades of research on the link between red meat, processed meats and cancer.
The panel reviewed animal experiments, studies of human diet and health, and cell mechanisms that could lead from red meat to cancer.
But the panel's decision was not unanimous, and by raising lethal concerns about a food that anchors countless American meals, it will be controversial. Those concerns extend to Minnesota's meat industry, particularly Hormel and Cargill.
The $95 billion U.S. beef industry has been preparing to mount a response. Some scientists, including some unaffiliated with the meat industry, have questioned whether the evidence is substantial enough to draw the kinds of strong conclusions that the WHO panel did.
"We simply don't think the evidence supports any causal link between any red meat and any type of cancer," said Shalene McNeill, executive director for human nutrition research at the National Cattlemen's Beef Association.
The research into a possible link between eating red meat and cancer — colorectal cancer is a long-standing area of concern — has been the subject of scientific debate for decades. But by concluding that processed meats cause cancer and that red meats "probably" cause cancer, the WHO findings go well beyond the tentative associations that other groups have reported.
The American Cancer Society, for example, notes that many studies have found "a link" between eating red meat and heightened risks of colorectal cancer. But it stops short of telling people that the meats cause cancer.
Some diets that have lots of vegetables and fruits and lesser amounts of red and processed meats have been associated with a lower risk of colorectal cancer, the American Cancer Society tells the public, but "it's not exactly clear" which factors of that diet are important.
Likewise, the Dietary Guidelines for Americans, the federal government's advice compendium, encourage eating protein foods such as lean meats as part of a healthy diet.
Regarding processed meats, however, the Dietary Guidelines do offer a tentative warning: "Moderate evidence suggests an association between the increased intake of processed meats (e.g., franks, sausage and bacon) and increased risk of colorectal cancer and cardiovascular disease," the guidelines say. The Dietary Guidelines stop well short of saying processed meats cause cancer, however.
Meat industry effects
Minnetonka-based Cargill is one of North America's largest beef producers and also a maker of pork and processed meat products.
"It does have some implications for red meat and processed meat sales," said Cargill spokesman Mike Martin "These [studies] come out and they concern people."
Martin added: "It's kind of ironic in that many countries around the world are desperately trying to increase the production of red meat because they need more complex proteins for a growing middle class."
Austin-based Hormel Foods is also a major meat producer, counting bacon, sausage and Spam among its many products.
"Our Health, Science and Wellness Advisory Council will review this [WHO] report with our scientists and nutrition experts," Hormel said in a statement. "However, these experts also understand that this report did not look at the benefits of meat consumption."
Staff writer Mike Hughlett contributed to this report.
