According to doctors at Hospital K, red and processed meats not only raise the risk of colorectal cancer but may also increase the likelihood of developing other dangerous cancers such as esophageal, lung, pancreatic, endometrial, and stomach cancer.

Citing information from the Clinical Nutrition Center at Hospital K via Cafebiz.vn, a study by the World Cancer Research Fund (WCRF) found that consuming large amounts of unprocessed red meat and processed meat increases the risk of colorectal cancer. Specifically, for every additional 50g of processed meat consumed daily, cancer risk increases by 18%; for every 100g of unprocessed red meat consumed daily, the risk increases by 17%.

Specifically, nitrites or nitrates added to meat for preservation can increase exogenous exposure to nitrosamines, N-nitroso compounds, and their precursors. Diets high in N-nitroso compounds have been linked to cancer risk, particularly gastrointestinal cancers. For example, the EPIC-Norfolk study found that intake of N-nitrosodimethylamine increased the risk of gastrointestinal cancers by 1.13 times and rectal cancer by 1.46 times.

High salt content in processed meats is also considered a risk factor for stomach cancer. Excessive salt intake can damage the stomach lining, increase endogenous formation of N-nitroso compounds, synergize with other stomach carcinogens, and increase the invasion of Helicobacter pylori. Consuming an additional 50g of processed meat daily raises the cancer risk by 18%.

Haem iron in red meat can lead to oxidative stress, promoting lipid peroxidation, protein alteration, and DNA damage. Moreover, haem iron increases the formation of endogenous N-nitroso compounds since red meat can easily be nitrosated and act as a nitrosating agent.

Based on findings from the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, the formation of endogenous N-nitroso compounds from red and processed meat intake is associated with increased stomach cancer risk.

Several epidemiological studies also point to a link between dietary intake of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons (PAHs) and increased risk of various cancers, especially colorectal adenomas and colorectal cancer. As a result, the World Cancer Research Fund has recommended limiting red meat consumption to less than 500g per week and minimizing or avoiding processed meats to reduce cancer risk.

According to Vietnamnet, 22 specialists from the International Agency for Research on Cancer (IARC), a WHO-affiliated cancer research agency, analyzed over 800 studies and concluded that processed meats are as hazardous as smoking. This report, released on October 26, caused a global stir.

IARC experts calculated that every 50 grams of processed meat consumed daily (such as sausages, jerky, canned, or smoked meats) can increase the risk of colorectal cancer by up to 18%. Red meats include beef, pork, lamb, horse, and goat (illustrative image).

Experts explain that chemicals used in meat processing can raise cancer risk. Cooking meat at high temperatures can also create carcinogenic chemicals. WHO additionally notes that red meat (such as beef, pork, lamb, horse, and goat) is also classified as “possibly carcinogenic,” although evidence for this is more limited.

Studies show that red meat contains two compounds—heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). These compounds are formed when red meat is cooked at high temperatures like grilling or frying. When HCAs are present, amino acids, creatine, protein, and sugars react at high heat, triggering cancer cell formation.

However, WHO emphasizes that red and processed meats, like beef, also provide health benefits for humans.

Given the broad implications of this announcement, WHO’s classification sparked reactions not only from the meat industry and restaurants but also from cultural and dietary traditions in many countries. For instance, in Europe, people love sausages and smoked ham; in Asia, cured meats and beef jerky are widely favored. In the U.S., bacon and hot dogs have even become cultural staples.

Although the IARC/WHO report has been praised by many medical professionals, some experts and scientists disagree with its conclusions.