Red Meat Consumption and Health Risks

This assignment delves into the detrimental health impacts associated with the consumption of red and processed meat. It highlights the carcinogenic nature of these meats, particularly their link to colorectal, prostate, pancreatic, and stomach cancers. The text emphasizes the formation of harmful substances like PAHs and HAAs during high-temperature cooking and discusses the potential cancer risks they pose. While acknowledging some nutritional benefits of meat, the assignment ultimately concludes that the carcinogenic effects outweigh any advantages, advocating for further research on the topic.

Running head: TOXICOLOGY
Processed Meat Carcinogenic to Humans
Name of the Student:
Name of the University
Author Note:

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Executive Summary
The report is based on the recent announcement of International Agency for Research on Cancer
(IARC) that processed meat are carcinogenic to humans. The report further emphasizes on an
article which analyzed and supported the finding of IARC. The findings of the report suggest that
there are serious health implications associated with the red meat and processed meat
consumption. The carcinogenic effects of red meat and processed meat goes beyond the probable
benefits of meat consumption.

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Table of contents
Introduction......................................................................................................................................3
Epidemiological evidences..............................................................................................................3
Epidemiological study.....................................................................................................................4
Processed meat and cancer..............................................................................................................4
Self-reflection..................................................................................................................................5
Conclusion.......................................................................................................................................6
References........................................................................................................................................7

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Introduction
Carcinogens are the foreign toxic substances that due to exposure, alter a body’s DNA
causing cancer. The pathways of exposure to the carcinogenic substances are wide, like the
pollution, workplace exposure, household exposure, lifestyle factors, exposure to naturally
occurring carcinogens, medical treatment. Carcinogens although cause cancer through direct
exposure, these carcinogens also follow indirect pathways which do not alter the DNA but cause
cancer only after elongated levels of exposure (Jacob et al., 2013). Carcinogens are also
considered as toxic substances which have harmful effect on the body. The report is based on the
recent announcement of International Agency for Research on Cancer (IARC) that processed
meat are carcinogenic to humans. The report further emphasizes on an article which analyzed
and supported the finding of IARC.
Epidemiological evidences
The study of the 14 cohorts revealed the development of colorectal cancer with the
consumption of red meat. The supporting evidences were inferred from the 6 controlled studies.
Meta-analysis of the colorectal cancer from the 10 cohort studies revealed a positive relationship
between the dose and response (Larsson & Wolk, 2012). The data showed an increased risk of
17% for every 100 gram of everyday red meat consumption and an increased risk of 18% for
everyday consumption of 50 gram of processed meat. Studies done in the European countries,
Sweden and Australia were categorized as cohorts. Among the 15 cohort studies, 7 reported
confirm associations with the colorectal cancer, and the positive associations were based on the
consumption of the processed meat. Data also revealed positive associations with 15 different
types of cancer, due to the consumption of the red meat an increased incidence of prostrate and

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pancreas cancer while the consumption of the processed meat revealed and increased incidence
of stomach cancer (Bouvard et al., 2015).
Epidemiological study
The studies were focused on 800 epidemiological studies which emphasized on the
incidence of cancer in relation with the consumption of the processed meat and red meat. The
test subjects belonged from several continents, diets and ethnicities. For the purpose of
evaluation, cohort studies were conducted among the general population. The population based
cohort studies revealed more high quality data and additional evidence. The studies that
considered red meat and processed meat separately revealed more informative datasets (Bouvard
et al., 2015).
Processed meat and cancer
International Agency for Research on Cancer (IARC) did considered the association of
the incidence of cancer due to the consumption of processed meat. The reasons cited by the
IARC for the association are as follows:
 In comparison to the red meat which undergoes moderation due to cooking, the processed
meat undergoes alteration through curing, smoking, salting, fermentation and several
other processes that enhances the flavor and preservation over time (Zhu et al., 2013).
 Most processed meat contains beef and pork, but also contains other different types of red
meat, offal, poultry or even the byproducts of meat, like blood.
 Red meat has high value proteins, micronutrients and vitamin B, zinc and iron. While the
fat content of the meat also varies depending on the age, sex of the animal species. Such
red meat after processing like smoking and curing results in the formation of N-nitroso-

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compounds (NOC), carcinogenic chemicals and poly cyclic aromatic hydrocarbons
(PAH) (Kim et al., 2013).
 Although cooking enhances the palatability and digestibility of the meat, but due to
overcooking and high temperature cooking, several toxic compounds generate like the
Poly cyclic aromatic hydrocarbons (PAH), heterocyclic aromatic amines (HAA). The
worst part is that, grilling, pan frying and barbecuing produces more of these toxic
chemicals (ur Rahman et al., 2014).
Self-reflection
No, these findings cannot change my consumption of the processed meat because, there
are plenty of health benefits related to meat consumption.
 Meat contains a large amount of protein. A person who relies on natural protein needs to
consume meat to suffice his regular protein needs. Protein helps in the buildup of body
muscles and improves the overall maintenance of good health condition. Protein
effectively repairs the damaged tissues and helps in the recovery. The other major benefit
of protein is that it helps in the production of antibiotics which aids in the defense of the
body against the several bacterial infections which eventually strengthens the immune
system of the body. The most vital part is that as meat contains all the essential amino
acids, meat is considered as one the best sources of protein (Pereira & Vicente, 2013).
 Among the several nutrients that meat contains, selenium, zinc and iron are extensively
found. Iron helps in hemoglobin formation that helps in the oxygen transport, zinc helps
in metabolism and tissue formation, and selenium helps in the breakdown of fat and other
chemicals in the body (Binnie et al., 2014).

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 Vitamins like A, B, D are major needed for the body to maintain good vision, strengthen
the bones and teeth. While vitamins also aid in the proper functioning of the central
nervous system and maintains the mental health. All the three vital vitamins are found in
meat which deliver these benefits when consumed (Pereira & Vicente, 2013).
Conclusion
Therefore, to conclude from the above disclosure, the consumption of red meat and
processed is strictly designated as harmful for health. The consumption has carcinogenic
effect which lead to the development of several cancers, such as colorectal cancer, prostate
cancer, cancer of pancreas and stomach cancer. Among all of these cancers, the incidence of
colorectal cancer is majorly found among the persons who consume processed. The several
harmful, toxic substances that emanate due to the cooking the red meat on high temperature
are Poly cyclic aromatic hydrocarbons (PAH), heterocyclic aromatic amines (HAA). Such
chemicals are not only harmful for the body; they have the potential to cause cancer.
Although, there are several benefits associated with the consumption of the meat, such
benefits often negate the carcinogenic effect of meat. Thus, further research needs to done in
order to promote and strengthen the harmful effects of red meat and processed meat
consumption.

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References
Binnie, M. A., Barlow, K., Johnson, V., & Harrison, C. (2014). Red meats: Time for a paradigm
shift in dietary advice. Meat science, 98(3), 445-451.
Bouvard, V., Loomis, D., Guyton, K. Z., Grosse, Y., El Ghissassi, F., Benbrahim-Tallaa, L., ... &
Straif, K. (2015). Carcinogenicity of consumption of red and processed meat. The Lancet
Oncology, 16(16), 1599-1600.
Jacob, P., Raddaha, A. H. A., Dempsey, D., Havel, C., Peng, M., Yu, L., & Benowitz, N. L.
(2013). Comparison of nicotine and carcinogen exposure with water pipe and cigarette
smoking. Cancer Epidemiology and Prevention Biomarkers, 22(5), 765-772.
Kim, K. H., Jahan, S. A., Kabir, E., & Brown, R. J. (2013). A review of airborne polycyclic
aromatic hydrocarbons (PAHs) and their human health effects. Environment
international, 60, 71-80.
Larsson, S. C., & Wolk, A. (2012). Red and processed meat consumption and risk of pancreatic
cancer: meta-analysis of prospective studies. British journal of cancer, 106(3), 603-607.
Pereira, P. M. D. C. C., & Vicente, A. F. D. R. B. (2013). Meat nutritional composition and
nutritive role in the human diet. Meat Science, 93(3), 586-592.
ur Rahman, U., Sahar, A., Khan, M. I., & Nadeem, M. (2014). Production of heterocyclic
aromatic amines in meat: Chemistry, health risks and inhibition. A review. LWT-Food
Science and Technology, 59(1), 229-233.

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Zhu, H., Yang, X., Zhang, C., Zhu, C., Tao, G., Zhao, L., ... & Qin, Q. (2013). Red and
processed meat intake is associated with higher gastric cancer risk: a meta-analysis of
epidemiological observational studies. PloS one, 8(8), e70955.