By: Hilary Thesmar, PhD, RD, FMI Vice President, Food Safety Programs, Food Marketing Institute
A report by the International Agency for Research on Cancer (IARC) under the World Health Organization today makes unfavorable assertions concerning the health effects of meat consumption.
The study’s findings on red and processed meats are based on a variety of international research reports, but it’s important to note that the U.S. government agencies responsible for a safe food supply and/or cancer groups have not changed their recommendations as a result of the IARC’s announcement. The U.S. Department of Agriculture maintains its recommendation on moderation, specifically choosing lean proteins and varying your protein choices [ChooseMyPlate.gov].
Below are a link to the IARC report itself and a roundup of sources relevant to the IARC findings, including an issue alert from the Center for Food Integrity (CFI). CFI references two links to its Best Food Facts’ website with opinions representing both sides of the issue. Please do not hesitate to reach out to FMI with questions.
Backgrounders on WHO panel assessment:
Original source: IARC Report
Meat and Commodity Group Backgrounders:
National Cattlemen’s Beef Association
Scientific evidence on red meat and cancer
Pork Producers
National Pork Producers Council press response
North American Meat Institute
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