Last week there was a scandal surrounding the publication of a report in which the World Health Organization reported a direct and unconditional link between eating “processed” meat and cancer. According to a report prepared by the International Agency for Research on Cancer, eating 50 grams of processed meat daily increases the risk of colorectal cancer by 18%. By “processed” meat, the researchers mean meat that has been specially processed to extend its shelf life or change its flavor profile. This list includes sausages, sausages, canned meats, smoked meats, etc.

Following the publication of the WHO report, the public greatly exaggerated the health risks of sausages.
Photo: Mark Boyarsky, Kommersant / buy photo

The news became a sensation and caused a lot of comments from both representatives of the meat industry, outraged by the denigration of their products, and vegetarian supporters, who said that the WHO report proved them right. In fact, experts say, the report has been misinterpreted by newspapermen and popularizers.

Experts highlight the importance of circumstances and details of the report that are ignored by the public, as well as the fact that WHO recognizes the important role of meat as a nutritious food. “It is quite possible that such associations are associated with processing methods, substances that are used in processing meat. It may also be important that people who eat too much meat eat little plant foods with fiber, which is a means of cancer prevention. With a reasonable and balanced diet “without extremes,” the risks will be minimized,” Moscow expert, Doctor of Medical Sciences, Professor Kirill Proshchaev told Vlast.

WHO scared the world with sausage