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IARC Classifications

“The important thing to realise about the IARC classifications is that they don’t assess the level of risk that a particular agent poses with respect to cancer. They simply rank the quality of the evidence of it being cancer-causing. Group 1 is the highest in this regard – the placement of a substance into this classification means that there is sufficient evidence in humans for it causing cancer. Other example group 1 substances include alcohol and smoking. Red meat, meanwhile, was placed into group 2A. This group is for substances defined as ‘probably carcinogenic to humans’; this means that the evidence in humans is still somewhat limited, but there is sufficient evidence in experimental animals of the substance’s carcinogenic nature. As the evidence decreases, so does the ranking. Group 2B ‘possibly’ causes cancer, group 3 is for substances for which the evidence remains inadequate to state either way, and group 4 is for those for which there is evidence that they are not carcinogenic. So substances being in the same group tells us the evidence for their carcinogenicity is comparable, but tells us nothing about their relative risks. According to Cancer Research UK, smoking causes 19% of all cancers; by contrast only 3% of all cancers are thought to be caused by processed meat and red meat combined. To put this in a little more perspective, it’s estimated that 34,000 cancer deaths worldwide every year are caused by diets high in processed meat, compared to 1 million deaths per year due to smoking, and 600,000 due to alcohol consumption. It’s clear then that the headlines likening the risk of cancer from smoking to that of eating processed meat are well wide of the mark.” https://www.compoundchem.com/2015/10/... FOLLOW Instagram   / foodsciencebabe   Facebook   / foodsciencebabe   TikTok   / foodsciencebabe   Twitter   / foodscibabe   MERCH https://teechip.com/stores/foodscienc... PATREON   / foodsciencebabe   DONATE https://linktr.ee/foodsciencebabe