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Il rapporto tra carne e tumori 26.10.15

Dopo l'analisi di oltre 800 studi epidemiologici l'Agenzia Internazionale per la Ricerca sul Cancro, un'agenzia intergovernativa delle Nazioni Unite che fa parte dell'Organizzazione Mondiale della Sanità, ha inserito le carni rosse e quelle lavorate fra le sostanze che possono aumentare il rischio di sviluppare tumori. Le prime nel gruppo 2A, quello delle sostanze probabilmente cancerogene per l'uomo, le seconde nel gruppo 1 che tradotto significa cancerogene per l'uomo.

Quattro link per approfondire il tema, comprendere i rischi, analizzare i dati ed evitare il panico prima di abbandonarsi al Soylent verde.

Quali carni la IARC ha inserito nel suo elenco.

Processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation. Most processed meats contain pork or beef, but processed meats may also contain other red meats, poultry, offal, or meat by-products such as blood. Examples of processed meat include hot dogs (frankfurters), ham, sausages, corned beef, and biltong or beef jerky as well as canned meat and meat-based preparations and sauces.

Qual è il significato di alimento cancerogeno secondo la classificazione dell'OMS, sulla base alle categorie IARC.

They fall into one of five classifications, according to the strength of the evidence: agents or activities that definitely, probably, or possibly cause cancer in humans; those that probably don't cause cancer; and those for which the evidence is inconclusive.

It's important to note that the agents at the top aren't necessarily the most dangerous. They're the ones with the clearest evidence of hazard.

Cosa ne pensano gli esperti e perché sono scettici su questo tipo di classificazione.

Here's the thing: These classifications are based on strength of evidence not degree of risk.

Two risk factors could be slotted in the same category if one tripled the risk of cancer and the other increased it by a small fraction. They could also be classified similarly even if one causes many more types of cancers than the other, if it affects a greater swath of the population, and if it actually causes more cancers.

BuzzFeed ha fatto qualche calcolo sul rischio di sviluppare un cancro mangiando 50g di bacon.

Taken crudely, the IARC's report suggests that eating 50g of bacon every day would raise your risk from 64 in 100,000 to 72 in 100,000, or from 0.064% to 0.072%. Over a lifetime, your risk is about 5%, according to the NHS; eating 50g of processed meat a day will raise that to about 6%.

For comparison, research on smoking and cancer found that men who smoked 25 cigarettes a day were 24 times higher risk of developing lung cancer, or a 2,400% increase.