Processed Meats Do Cause Cancer – WHO, BBC, 26 October 2015
Its report said 50g of processed meat a day – less than two slices of bacon – increased the chance of developing colorectal cancer by 18%.
Processed meat is meat that has been modified to increase its shelf-life or alter its taste – such as by smoking, curing or adding salt or preservatives. … It is these additions which could be increasing the risk of cancer. High temperature cooking, such as on a barbeque, can also create carcinogenic chemicals.
But that didn’t leave unprocessed meat off the hook:
Meanwhile, it said red meats were “probably carcinogenic.”
They found a dose-response effect. The more processed meat you ate, and the more often you ate it, the greater your risk for cancer.
The World Health Organization (WHO) came to this conclusion on the advice of its International Agency for Research on Cancer (IARC), which assesses the best available scientific evidence:
Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.
[IARC] classified the consumption of red meat as probably carcinogenic to humans (Group 2A). … This association was observed mainly for colorectal cancer, but associations were also seen for pancreatic cancer and prostate cancer.