The World Health Organisation warns about the consumption of red an processed meats
The World Health Organisation warns that the consumption of red and processed meats has carcinogenic effects. This statement is based on a study carried out by the International Agency on the Study for Cancer (IARC), where a team of 22 experts from ten countries found sufficient evidence o confirm t...
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| Formato: | article |
| Lenguaje: | EN ES |
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Universitat Autonoma de Barcelona. Facultat de Dret
2015
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| Acceso en línea: | https://doaj.org/article/70757b1778c8405696b57de829b4a8f3 |
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| Sumario: | The World Health Organisation warns that the consumption of red and processed meats has carcinogenic effects. This statement is based on a study carried out by the International Agency on the Study for Cancer (IARC), where a team of 22 experts from ten countries found sufficient evidence o confirm that red me and all processed meats cause colorectal cancer. Carcinogenic chemicals, such as N-nitroso compounds (NOC) and polycyclic aromatic hydrocarbon (PAHs), may form during the manufacturing process of red meat. Even higher levels of these carcinogenic chemicals are produced when meat is cooked at high temperatures, such as frying, in the oven or barbecued. According to the American Dietetic Association well-planned vegetarian diets are healthy and nutritionally adequate and can help prevent colorectal cancer, as vitamins C and E, important antioxidants, can prevent or reduce the formation of nitrosamines. Therefore, a diet rich in fruits and vegetables (with plenty of these vitamins) can maintain low levels, or ensure the complete absence, of these nitrosamines. We are expecting national governments to give recommendations to the general public in light of the WHO declaration on red and processed meats, given the concern and social stir caused by the recent report from the IARC team of experts. |
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