WHO report on processed, red meat, matters arising
Following recent World Health Organisation
(WHO) report on the dangers of consuming
red and processed meat, there is the need to
identify what constitute red and processed
meat, who should not eat it and how much of
it is harmful.
The report of the International Agency
for Research on Cancer (IARC), the
cancer agency of WHO, on Oct. 26,
evaluated the carcinogenicity of
consuming red and processed meat.
The Agency said after thoroughly
reviewing accumulated scientific
literature, a working group of 22 experts
from 10 countries convened by the IARC
Monographs Programme classified the
consumption of red meat as probably
carcinogenic to humans (Group 2A).
It, however, added that the consumption
of meat vary greatly between countries,
with a little more than 100 per cent of
people eating red meat, depending on
the country, and somewhat lower
proportions eating processed meat.
The report defined processed meat as
meat that had been modified to either
extend its shelf life or change the taste,
the meat that had been smoked, curried
or had salt or preservatives added to it.
It listed processed meat to include bacon,
sausages, hot dogs, salami, corned beef,
beef jerky and ham, as well as canned
meat and meat-based sauces, saying
“such meats do cause cancer.’’
However, the report stated that “simply
putting beef through a mincer does not
mean the resulting mince is processed,
unless it is modified further.’’
The 22 experts concluded that each 50-
gramme portion of processed meat,
about two slices of bacon, eaten daily
could increase the risk of colorectal
cancer by 18 per cent, adding that for an
individual, the risk of developing
colorectal cancer because of
consumption of processed meat
remained small, but the risk increased
with further amount consumed.
Having revealed the dangers of
consuming processed and red meat,
therefore, people must be cautious on its
consumption and pay attention to the
way it was prepared.
The different modes of cooking are
barbecuing, pan-broiling, grilling, pan
frying, roasting and stir-frying.
The level of cooking also differ as some
people cook meat until it is very soft,
while others like it half done and half
rare.
Nigerians, however, are known for their
thorough cooking in order to ensure that
any germ that might be in the food items
are destroyed and safe for consumption
as heating is a way of destroying germs.
Following the scare about the
consumption of red meat and its
resultant health implications, therefore,
there is the need to look at its benefits,
especially to children.
Miss Nkechi Anthony, an Abuja-based
nutritionist, said “it is high consumption
of red meat that causes the increase in
the number of reported cases of heart,
diabetes and cancer-related diseases but
it is essential for children.’’
Anthony told the News Agency of Nigeria
(NAN) in Abuja that red meat was a
source of protein, vitamin D, iron, zinc
and vitamin B12.
But the nutritionist said the amount of
its health benefits to man was small,
compared to its health hazards.
“Red meat can be harmful to our health
because it is packed with fats that can
contribute to heart disease and diabetes
and other compounds that promote
cancer but children can enjoy it until
they become teenagers.’’
She said that although adults need to cut
down on the amount of meat eaten,
children should not be denied it as it was
a source of vitamins and minerals which
they required for healthy growth.
A paediatrician, Dr Peter James, said
children need meat as good source of
zinc and magnesium, which play a role
in immunity and healthy bones, in
addition to its many other health
benefits.
James, however, said “high consumption
of meat can contribute to plaque build-
up in the arteries that can raise the level
of blood pressure and reduce blood flow
to the heart.’’
He then advised consumers to substitute
red meat with either fish or chicken to
stay healthy but stressed that children
should not be denied as they need it for
proper and healthy growth.
He also advised Nigerians to maintain a
healthy lifestyle, including healthy diet
and increased physical activities and to
avoid sedentary lifestyle.
It should, therefore, be noted that
although it was advisable for adults to
cut down on red and processed meat
consumption, meat also had their own
advantages.
Children in particular could continue to
enjoy meat until they become teenagers
as their body required it for healthy
growth.
The watchword, therefore, is moderation
as too much of everything is bad.
Although meat could be unhealthy for
adults, caution should also be applied
when dishing it out to children as the
best option was moderation, moderation,
moderation. (NAN)
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