Experts attack claims that bacon is 'as big a cancer threat as smoking'

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Experts attack claims that bacon is 'as big a cancer threat as smoking'

Following reports that the WHO is expected to publish a report listing processed meat as a cancer-causing substance, experts have criticised suggestions that bacon and sausgages could be as dangerous as smoking

When meat is preserved by smoking, curing or salting, or by adding preservatives, cancer-causing substances (carcinogens) can be formed Photo: Alamy

By Laura Donnelly, Health Editor, and agencies
3:00PM BST 23 Oct 2015

Scientists have criticised suggestions that bacon, ham and sausages could pose as big a cancer threat as cigarettes.

The World Health Organisation (WHO) will publish a report on Monday on the dangers of eating processed meats.

It is expected to list processed meat as a cancer-causing substance, while fresh red meat is also expected to be regarded as bad for health, the Daily Mail said.

The classifications, by the WHO's International Agency for Research on Cancer, are believed to regard processed meat as "carcinogenic to humans", the highest of five possible rankings, shared with alcohol, asbestos, arsenic and cigarettes.

The World Cancer Research Fund (WCRF) has warned for several years that there is "strong evidence" that consuming a lot of red meat can cause bowel cancer.

It also says there is "strong evidence" that processed meats - even in smaller quantities - increase cancer risk.

Speaking ahead of publication of the findings, UK scientists said it was "inappropriate" to suggest that bacon and sausages could be as dangerous as smoking, in increasing cancer risks.

Dr Ian Johnson, Emeritus Fellow, Institute of Food Research, said: “Although there is epidemiological evidence for a statistically significant association between processed meat consumption and bowel cancer, it is important to emphasise that the size of the effect is relatively small, and the mechanism is poorly defined.

"It is certainly very inappropriate to suggest that any adverse effect of bacon and sausages on the risk of bowel cancer is comparable to the dangers of tobacco smoke, which is loaded with known chemical carcinogens and increases the risk of lung cancer in cigarette smokers by around 20 fold.”

Professor Richard Knox, a former Institute of Cancer Research expert, said "most cancer deaths will not be due to bowel cancer and even fewer linked to meat consumption".

Professor Robert Pickard, Emeritus Professor of Neurobiology at the University of Cardiff, a member of the Meat Advisory Panel, said "Avoiding red meat in the diet is not a protective strategy against cancer. The top priorities for cancer prevention remain smoking cessation, maintenance of normal body weight and avoidance of high alcohol intakes."

He highlighted a study of 60,000 Britons last year which found similar levels of bowel cancer in vegetarians and meat-eaters.

"Choosing a meat-free diet is a lifestyle choice – it is not vital for health," he said. "For the majority of people who currently eat the recommended dietary levels of red meat, which is 70g per day and wish to continue doing so, moderate amounts of red meat can be enjoyed within a healthy balanced diet.”

Dr Elizabeth Lund, Independent Consultant in Nutritional and Gastrointestinal Health and former research leader at the Institute of Food Research, said: “This is not a surprising outcome but needs to be put in perspective. Very few people in Europe eat sufficient meat to fall into the high meat consumption category."

"It will be interesting to see what the report says about how much is safe," she said. "Meat is such a good source of iron and zinc and many women are short of these key micronutrients. Half of teenage girls have insufficient iron intake."

Some studies have shown that if meat is consumed with vegetables or a high fibre diet the increased cancer risk is reduced, she said.

The links between processed meat and cancer have been debated for some time.

Some estimates suggest that half of cases of bowel cancer - Britain’s second biggest cancer killer - could be prevented by healthier lifestyles.

The Department of Health’s scientific advisers recently concluded that red and processed meat "probably" increase the odds of bowel cancer.

But the WHO is expected to go further by definitively saying processed meat causes cancer.

Fresh red meat is expected to be ranked on the next level - as a "probable" carcinogen.

The decision, due on Monday, follows a meeting of scientists from ten nations, including the UK, who reviewed all available evidence.

Casey Dunlop, Cancer Research UK’s health information officer, said: “The link between red and processed meat and certain types of cancer – notably bowel cancer - has been building for decades, and is supported by a lot of careful research. Studies show that eating lots of red and processed meat can increase the risk of bowel cancer, and possibly stomach and pancreatic cancer.

“The best diet for general health and to reduce the risk of cancer is one that’s high in fibre, fruit and vegetables and low in red and processed meat and salt.

“And the single best thing someone can do to reduce their cancer risk is to quit smoking. Tobacco is the single biggest avoidable cause of cancer in the world – killing up to two-thirds of long term users. Smoking causes over a quarter - 28 per cent - of cancer deaths in the UK and nearly one in five cancer cases.”

One possible reason for the link is that the compound that gives red meat its colour, haem, may damage the lining of the bowel.

In addition, when meat is preserved by smoking, curing or salting, or by adding preservatives, cancer-causing substances (carcinogens) can be formed.

Studies have also found that people who eat a lot of red meat tend to eat fewer plant-based foods that protect against cancer.

The WCRF advises that people can reduce their bowel cancer risk by eating no more than 500g (cooked weight) per week of red meat, such as beef, pork and lamb.

It also says people should eat processed meats such as ham, bacon and salami as little as possible.

Burger King's bacon double cheeseburger, coming soon to a home near you

Hamburgers count as red meat Photo: burgerking.co.uk

Foods like hamburgers, minced beef, pork chops and roast lamb are also regarded as red meat.

As a rough guide, the WCRF says 500g of cooked red meat is the same as 700g of raw red meat.

Processed meat is meat which has been preserved by smoking, curing or salting, or by the addition of preservatives.

Examples include ham, bacon, pastrami and salami, as well as hot dogs and some sausages.