Download National Pork Board Frequently Asked Questions about IARC

Frequently Asked Questions on IARC Ruling Red and Processed Meat and Cancer
What is IARC?
IARC, the International Agency for Research on Cancer, operates as part of the World Health
Organization (WHO). IARC forms working groups three times per year to assess certain products,
occupations, foods, chemicals and other everyday exposures that can impact the risk of cancer in
people.
What does IARC’s Classification of Red Meat Mean for Pork?
On October 26, 2015, IARC classified red and processed meat as Group 2A and Group 1. Group 1 is
defined as ‘carcinogenic to humans’ and Group 2A is defined as ‘probably carcinogenic to humans.’ Pork
is considered a “red meat” even though its myoglobin content is similar to that of chicken, which is
considered a white meat. IARC classifications do not measure the likelihood that cancer will occur as a
result of exposure to the product. The classification also does not capture consideration of quantity
consumed.
How are the IARC Classifications Determined?
The primary body of evidence used by IARC are observational studies that are unable to find a causeand-effect relationship. The IARC’s panel conclusions on processed and red meats are not based on
evidence that proves causation and is therefore highly questionable. The IARC rulings discuss hazard,
but they are reported as risk. For example, sunlight (hazard) is needed for vitamin D synthesis, yet
excessive exposure increases one’s risk of skin cancer. Alcohol is a known liver toxin (hazard), yet when
consumed in moderation (exposure) it reduces risk of developing adverse cardiovascular events. The
Lancet article on red and processed meat, cited by IARC, is clear that the evidence is weak or
inconsistent. Importantly, IARC notes that its role is to identify hazards, not causality. Many lifestyle
factors are at play, including how meat is prepared, which greatly complicates the relationship.
Importantly, IARC does not make health recommendations.
Will Eating Pork Cause Cancer?
Cancer risk is complex and develops over many years. Any attempt to tie specific foods and cancer risk in
a cause-effect relationship would be difficult at best. In fact, the studies examined by IARC did not
consistently define the types of red and processed meats, which vary greatly.
The 2015 Dietary Guidelines reinforce the importance of lean meat, including pork, as a nutrient-dense
food that is not overconsumed on average in America. The current federal government’s daily dietary
recommendation is 5.5 ounces from the Protein Group (based on 2,000 calories per day diet for a
sedentary adult), which remains appropriate based on the preponderance of scientific evidence.
Consumption survey analysis shows the average intake of meat and meat equivalents (meat, poultry,
fish, eggs and legumes) is 5.3 ounces per day. Nearly 60 percent of the U.S. population is consuming the
Protein Food Group at or below recommended intake levels.
How Much Pork Do Americans Eat?
The average American today does not need to worry about cancer risk associated with the over
consumption of processed pork. According to the National Health & Nutrition Examination Survey
(2011), the average American today consumes less than half (21.7g) the suggested daily amount of
processed pork that the IARC report concluded (50g) that would increase the risk of colorectal cancer by
18%.
What Does an 18% Risk Really Mean?
IARC was comparing the risk of colorectal cancer for people who eat 50 grams of processed meat per
day with the risk for those who don’t eat processed meat at all. The 18% increase means the risk of
developing bowel cancer is 1.18 times higher for those who eat 50 grams of process meat per day
compared to those who eat none. This is known as relative risk. The increase is quite small. Given the
frequency of colorectal cancer, that means your risk of getting colorectal cancer over your life goes from
about 5 percent to 6 percent. Recall, the average American today consumes less than half (21.7g) the
suggested daily amount of processed pork that the IARC report concluded (50g) that would increase the
risk of colorectal cancer. By contrast, men who smoke cigarettes have about 20 times the risk of
developing lunch cancer as men who do not smoke. The increased risk due to smoking is 1,900%. The
problem with presenting relative risk in the format IARC uses is that many people will incorrectly
conclude that if they ate processed meat, they have an 18% (almost one in five) chance of getting
colorectal cancer, which is not accurate. This information that was reported is thus misleading.
Can Pork Be a part of a Healthy Diet?
When included as part of a healthy, balanced diet, the benefits of meat (and pork, in particular) are
significant. As a lean source of protein, pork provides nutrients not found in other protein sources.
Because of the strong relationship between obesity and several types of cancer, evidence that offers
solutions to weight control is key. A growing body of research shows that eating lean, high-quality
protein such as pork can help people lose or maintain weight by contributing to feeling full and by
preserving lean muscle. Studies show that incorporating fresh, lean pork cuts into the daily diet can help
fulfill nutrient needs, while also helping to limit the amount of calories eaten.
According to the U.S. Department of Agriculture (USDA), six of the most common pork cuts found in the
meat case today have a nutritional profile that meets government standards for "lean." In fact, pork
tenderloin meets the standards for "extra lean," with the same ounce for ounce fat content as skinless
chicken.
Dietary Guidelines for Americans 2015 remains focused on affirming long-standing principles of healthy
eating by choosing nutrient-dense foods and beverages across and within all food groups in place of less
healthy choices. A healthy eating pattern includes: fruits, vegetables, lean protein, like lean pork cuts,
whole grains, low-fat dairy and oils.