I wasn’t going to wade into this morass. But, I keep hearing all the claims and counterclaims- without anyone reverting to the true data, to discern what may or may not be true.  And, you know that sort of BS beckons me to clear the air.   So, I broke into my queue to enter the fray.

We’ll start with the initial publication.   One released by the International Agency for Research on Cancer (IARC), a unit of the World Health Organization.  While they have not yet published their monograph (Volume 114), the IARC did provide a provocative synopsis (one hopes it was a synopsis) in the esteemed medical journal, the Lancet.    The title is the reason why lobbying groups are screaming:   Carcinogenicity of consumption of red and processed meat, the report that summarized the meeting in Lyon of 22 scientists.  (The list of panel members is found here.)

The Lancet article defines meat processing to include smoking and curing; this process can often result in the formation of carcinogens- in particular, polycyclic aromatic hydrocarbons (PAH) and nitrosamines (part of the N-nitroso-compounds, NOC’s).   In addition, the scientists referenced high-temperature cooking of red meat (and they include chicken in part of their discussions, as well)- this process includes pan-frying, grilling, and barbequing.

Now, the scientists came to their conclusions by examining the results of some 800 studies concerned with health and diet.  In about ½ to 2/3 of various studies (that means 15 of the total of 800), there was enough data to indicate that there was an increased risk of colorectal cancer.

What does that really imply? Let’s first consider some basic facts.

In the US, the incidence of colorectal cancer in men is some 57 persons per 100,000; the incidence in the female gender is around 42.5.  Given that we have some 350 million Americans, it means there are between 140,000 and 200,000 cases of this cancer.   Given the analysis effected by IARC scientists, those that consume 50 grams of processed meat a day will have an 18% higher chance for the disease; those consuming 100 grams demonstrated a 17% greater increase.

“Whoa!”, you say.  I thought they said eating processed meat was dangerous?  How is it that consuming twice as much processed meat provides a slightly smaller chance for the cancer?   Well, that’s what happens when you compare various studies that were not really examining what you are- and the study populations are slightly different. Plus, the gender difference between studies can affect the results (see the incidence I provided above).

(Please consider that many folks eat 4, 8, or 12 ounces of meat per sitting- not per day. Those American based weights reflect totals of 115, 230, or 345 grams.   Unless, of course, one is eating bacon- and the 50 grams mentioned as the threshold in the IARC piece means we are talking about two pieces. But, we also don’t know if eating more of the meat on one day and abstaining the rest of the week is better – or that single case of a higher dose creates more problems.)

Does this mean that the stated cancer risk is overblown?  Well, compared to the media hype- you betcha!  But that article is not so histrionic.  And, I fear the consumption of processed meat may be problematic.

But, consider that the increase in the cancer incidence will mean there still will be less than 234,000 cases in the US, if everyone devours 50 to 100 grams of processed meat a day.  That’s not a very large increase.  But, if you are prone to colorectal cancer, that risk is clearly something to consider.

Moreover, the article title includes red meat.  And, their verbal discussions have mentioned chicken cooked at high temperatures, too.  Notice further that these admonitions (and significantly lowered risks) are all related to methods of cooking that can be obviated.

When I used to travel three, four, five days a week, I felt deprived in my diet.  Because I keep kosher- and rarely traveled to a location where kosher food would be available.  So, I was limited to fish, to vegetarian dishes on my journeys.  When I came home, I wanted to “pig out” (no, I never ate pig or any such products) on steak or roast beef.

But, I routinely cook my beef at 300 to 350 F (150 to 175 C).   On occasion, I may braise it in wine or other sauces- always at the same temperatures.   Just like the way I cook my chicken.  And, this sort of cooking does not meet the criteria about which the IARC scientists were warning us.

So, if you really ARE worried (you certainly should be concerned)- start cooking your beef at 300 to 350.  Enjoy your meat (and chicken) without the barbeque or pan grilling.  And, cut back on your processed meats (hot dogs, corned beef, ham, bacon, sausage, beef jerky)- keeping your consumption of these more dangerous versions of meat limited.  At the very least, you should be aware of the potential for higher incidences of colorectal cancer.  And, employ a colorectal test kits at least annually (or have your healthcare professional include same in your annual checkup).

Happy eating.

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