According to the British "Daily Mail" reported on the 24th, the World Health Organization is expected on the 26th to declare ham, bacon and other processed meat products as "carcinogens", that is the highest level of carcinogenic substances, making it with asbestos, cigarettes, arsenic " ". The report also said that fresh red meat may be classified as "more likely carcinogens."
the study
Bacon and other processed meat products
Are classified as "carcinogens"
The International Agency for Research on Cancer (IARC) affiliated to WHO classifies the carcinogenicity of substances into five grades, which are: carcinogenic, more likely to be carcinogenic, possibly carcinogenic, of uncertain carcinogenicity and possibly not carcinogenic. The British "Daily Mail" learned from "informed sources" that scientists from 10 countries have evaluated various types of evidence and classify processed meat products as "carcinogens" to make them compatible with asbestos, cigarettes and arsenic. ".
Processed meat products refer to foods that have been treated with smoked, pickled, or added chemicals. In addition to ham and bacon, they also include some bacon and sausages. The report also said that fresh red meat may be classified as "more likely carcinogens."
Scientists believe that eating these foods "may increase the risk of developing colorectal cancer." British media said that the list of updated carcinogens is being carried out in a context of rising uneasiness. More than 150,000 people in the UK die of cancer each year.
the reason
Marinated and smoked practices
Increases carcinogens
The researchers said that processed meats have higher levels of saturated fatty acids and cholesterol, and they are often cured, smoked, and other methods to extend the shelf life. This process will increase the harmful substances such as carcinogens.
Professor Jin Heiying, director of the National Anorectal Medical Center of Nanjing Traditional Chinese Medicine Hospital, believes that in addition to hereditary factors and the patient’s original gastrointestinal disease factors, the pathogenic factors of colorectal cancer are generally considered to be closely related to intestinal cancer. Eating preserving meat may increase the risk of developing colorectal cancer, because the food will produce carcinogenic benzopyrene during the cooking process, especially the scorched and grilled areas. If long-term consumption of barbecued food contaminated by carcinogens, it will induce colorectal cancer. At the same time, another carcinogen nitrosamine is produced during the process of pickling meat. If people control the daily consumption of processed meat under 20 grams, 3% of premature deaths can be avoided each year.
Micro survey
The number of homemade smoke products in Nanjing is decreasing
This reporter has learned that many doctors and experts have always called for the use of the curb products. As people pay more and more attention to health problems, people are worried that eating traditional sausage-baked meat is not good for the body.
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