Nutrition

I lost a sister to breast cancer in 2009. My father has a cancer called multiple myeloma. My grandmother had colorectal cancer. My grandfather had kidney cancer. Cancer. It seems everyone knows someone who has or has had cancer.

Since my sister’s death, I have been committed to learning more about what causes cancer. Most of my friends say, “Everything causes cancer.” It sort of seems that way. We are bombarded with news articles telling us this causes cancer or that causes cancer. But what do we really know? You have heard the old adage, “You are what you eat.” Well, there is increasing evidence that it is true. Foods that we eat can cause cancer, among other diseases. This truth has inspired me to learn all about nutrition and the role nutrition plays in fighting cancer.

A recent Netflix documentary explores many topics related to nutrition and health, but one of the most controversial topics “What the Health” covers is the link between eating processed meat and cancer. (See trailer below.) The documentary presents this fact as a being “hidden from the public.” The truth is, news organizations have been speaking about this since the World Health Organization released its report on the topic in 2015. (See PBS NewHour video below.) So does this documentary present only one side of the issue? I decided to find out for myself.

I decided to read what the World Health Organization had to say. In an October 26, 2015 press release, the WHO stated, “Processed meat was classified as carcinogenic to humans (Group 1), based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer.” [1] With “close partnerships with UN agencies, donors, foundations, academia, nongovernmental organizations and the private sector,” [2] the WHO is a strong source for information.

Another document from the WHO explains why look at red meat. In “Q&A on the carcinogenicity of the consumption of red meat and processed meat, it explains, “An international advisory committee that met in 2014 recommended red meat and processed meat as high priorities for evaluation by the IARC Monographs Programme. This recommendation was based on epidemiological studies suggesting that small increases in the risk of several cancers may be associated with high consumption of red meat or processed meat. Although these risks are small, they could be important for public health because many people worldwide eat meat and meat consumption is increasing in low- and middle-income countries. Although some health agencies already recommend limiting intake of meat, these recommendations are aimed mostly at reducing the risk of other diseases. With this in mind, it was important for IARC to provide authoritative scientific evidence on the cancer risks associated with eating red meat and processed meat. 2