October 29th, 2015 – She is one of the 22 experts who worked on the report by the International Agency for Research on Cancer (IARC) dedicated to the link between the consumption of red and processed meat and the onset of cancer, published in the latest issue of Lancet Oncology, widely cited by the press and debated in public opinion. Giovanna Caderni, Pharmacology Associate in the Department of Neuroscience, Psychology, Drug and Child Health Unit (Neurofarba) of the University of Florence, was part of the IARC – the branch of the WHO dedicated to cancer – working group that publishes monographs that identify environmental factors that can increase the risk of cancer. The reports are drafted by groups of experts from around the world, taking into consideration scientific literature studied, in this case more than 800, which are evaluated based on the weight of evidence that links a particular agent to cancer risk. Based on the results, the agent in question can be classified as: a human carcinogen (Class 1), or probable/possible human carcinogen (respectively Classes 2a and 2b). Agents that are not classified as carcinogenic to humans belong to Class 3, while agents that are probably not carcinogenic in Class 4. “The data collected – explains Caderni – have allowed, on the basis of sufficient evidence for colorectal cancer, to classify the consumption of meat products as carcinogenic to humans (class 1). A positive association was also found between consumption of processed meat products and stomach cancer. The consumption of red meat – continues the researcher – was classified as ‘probably carcinogenic to humans (class 2a)’ in relation to colon cancer, but consumption of red meat is also associated with cancer of the prostate and pancreas. The report does not want to trigger any alarm – specifies the researcher – Among the environmental factors considered in the various IARC reports, there are chemicals, complex mixtures, occupational exposures, physical and biological agents and lifestyles. In a healthy diet – concludes Caderni – a balanced consumption of meat holds a much lower cancer risk when compared to that of other carcinogens such as cigarette smoke.” (Red)
