Junk Explained: Yes, Eating Bacon Can Give You Cancer. No, It’s Not As Bad As Smoking.
Some important clarification to that horrific news the World Health Organisation just dealt us.
Instantly ruining millions of brunches around the world, the World Health Organisation has this morning announced that eating processed red meats like bacon and sausages can cause cancer. And not in a ‘they’re a little bad for you’, ‘ha ha, go easy on the breakfast buffet, champ’ kind of way. Taking an unprecedented step for such a major health organisation, WHO’s International Agency for Research on Cancer has classified the meat as “carcinogenic to humans” and listed it alongside other substances like tobacco and asbestos.
More specifically, they found that eating a 50-gram portion of processed meat per day (about the size of one sausage or two slices of bacon) can increase your risk of developing colorectal cancer by 18 percent.
To die by your side, bacon. Is such a heavenly way to die ♪♫
— Lali (@Lalibretilla) October 26, 2015
As this is likely a very trying time for you, I’m gonna break this down into questions.
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Where Did This Come From?
Let’s not play dumb here. Both scientific research and general common sense has shown for decades that religiously shoving fistfuls of sizzling animal fat into your face probably won’t end well in the long term.
Though they’ve deemed the subject “controversial”, the Australian Cancer Council has repeatedly stated that “the consumption of red meat and processed meat is convincingly associated with a modest increased risk of bowel cancer”. On this point, they recommend a moderate consumption of unprocessed lean meat of 65-100g three or four times a week, and suggest you cut down on or cut out sausages, salami, bacon and ham.
Though it’s almost definitely going to be disputed in some way, today’s classification comes from a panel of IARC experts after reviewing the results of more than 800 studies on the matter. Sadly, yes, they know what they’re talking about.
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Can I Still Eat Steak?
In this review, red unprocessed meat was ranked one category down from its processed version as “probably carcinogenic to humans”. With potential links to both pancreatic and prostate cancer, it’s lumped in alongside steroids and one step worse than engine exhaust.
While that sounds pretty damning, the IARC also notes the nutritional value of the meat and its valuable iron and vitamin B. In a concluding statement, IARC Director Christopher Wild said “the findings further support current public health recommendations to limit intake”. No one’s ordering you to cut it out completely.
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Do I Even Want To Live In This World?
Yes! Geez. Chill out.
"smoking causes cancer" ugh gross i would never smoke i'm gonna live forever "nitrates in bacon cause cancer" well i have to die somehow
— rufous nightjar (@post_prufrock) October 26, 2015
Sun radiation is listed in the same category as processed meats, but that doesn’t mean you can’t go outside. It just means you shouldn’t smear your naked body in bacon grease and sun-bake while cramming sausages down your throat. Deal with it.
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Is Processed Meat Now As Bad As Smoking?
No. Though that’s the hook many news outlets are running with, it’s a huge misinterpretation of the facts. Both processed meats and tobacco have been classified as carcinogenic, but that doesn’t means they pose the same risk of cancer.
In a previous study, the UK Cancer Council showed this well when clarifying 86 percent of lung cancers were caused by smoking, and 21 percent of bowel cancers were the result of various red meats. Though this is undoubtedly evidence they’re both dangerous, it shows tobacco is still much more lethal and addictive.
Substance use researcher Suzi Gage spoke to these stats this morning in The Guardian and clarified things further. “A substance can increase your risk of cancer a small amount, or, like tobacco, a huge amount,” she said. “Comparing them like for like is just really confusing to anyone trying to work out how to lead a healthy life.”
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Where To From Here?
You should opt for fruit and muesli more often when out for brunch.
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