The AECOSAN recommends maintaining public health recommendations on the moderate consumption of meat
Date: 14 mayo 2018
In October 2015, the International Agency for Research on Cancer (IARC), part of the World Health Organisation (WHO), which specialises in cancer research, submitted a report in which they assessed the association between eating red meat and processed meat and the development of cancer. This preceded the publication of the complete study which has been published on the IARC Web page.
The study provides a detailed account of all the documentation considered therein, offering detailed descriptions of the possible associations between exposure through eating red meat and/or processed meat and developing different types of cancer (lung, colorectal, prostate, breast, stomach, pancreas and oesophagus). It goes on to endorse the conclusions previously reached by the IARC and about which the Spanish Agency for Consumer Affairs, Food Safety and Nutrition had already delivered an opinion and for the WHO had published a questions and answers document.
Following a closer look at the study, it can be seen, as the study concludes, that the working group in charge of preparing the study found that the carcinogenic mechanisms associated with eating red meat and processed meat cannot be attributed to only one particular component of the meat. It can therefore be supposed that eating meat is not the only factor influencing the appearance of malignancies, but that the development of cancer may be affected by the confluence of several factors including: the cooking method, the appearance of nitroso compounds, oxidation of the lipids, appearance of HAPs, environmental contaminants, residues, products derived from curing and smoking processes, etc.
The main conclusion of the study is that positive associations have been observed between eating red meat and developing cancer of the colon, pancreas or prostate and that there is sufficient evidence to establish an association between eating processed meat and the development of cancer of the colon or the stomach. These associations between eating meat and the development of cancer are supported in studies which have revealed the appearance of preneoplastic lesions derived from eating both types of meat, in humans and in rodents.
The study endorses the classification published previously, establishing that red meat is probably carcinogenic to humans (Group 2A) and processed meat is carcinogenic to humans (Group 1).
Lastly, it should be noted that the IARC also recognises that red meat contains proteins of high biological value, and a large quantity of micronutrients such as B vitamins, iron and zinc. Therefore, it is necessary to establish a risk/benefit balance in the consumption of red meat and processed meat.
In light of the above, the Spanish Agency for Consumer Affairs, Food Safety and Nutrition (AECOSAN) recommends maintaining the current public health recommendations for the moderate consumption of meat 2-3 times per week, as continuous and/or excessive consumption may be linked to certain health problems, considering that meat is an important source of proteins of high biological value, and a large quantity of micronutrients such as B vitamins, iron, potassium, phosphorus and zinc. These are the recommendations given in the existing nutritional guides.
AECOSAN has maintained this position following receipt of the full report from the International Agency for Cancer Research (IARC), part of the World Health Organisation, which associates, in varying degrees, eating red meats and processed meats with the risk of developing this disease, as stated in October 2015, following publication of the initial note on the same.
AECOSAN also highlights that the benefits of a varied, moderate and balanced diet, such as the Mediterranean diet, rich in fruit, vegetables, olive oil, pulses and fish, with a limited consumption of meat, have been scientifically demonstrated, and are the basis of the nutritional recommendations of our country.
Further information
Executive Director Speech (Europa Press)
Announcement from FESNAD (Spanish Federation of Nutrition, Food and Dietetics Societies)