IARC classifies processed meat as carcinogenic and red meat as probably carcinogenic

The International Agency for Research on Cancer (IARC) released its 2015 evaluation of meat and cancer risk. Processed meat – such as sausages, ham, bacon and hot dogs – was placed in Group 1, indicating it is carcinogenic to humans. Unprocessed red meat – including beef, pork, lamb and veal – was placed in Group 2A, meaning it is probably carcinogenic.

The assessment is based mainly on epidemiological studies that show statistical associations, but the agency notes limited evidence and the possible influence of lifestyle factors such as smoking, alcohol use and obesity. While red meat supplies nutrients like high‑quality protein, vitamin B12, heme iron and zinc, health authorities advise limiting processed meat and avoiding very high consumption of red meat.

International health bodies, including the World Health Organization, echo the recommendation to focus on dietary patterns rather than single foods, emphasizing moderation and balanced nutrition.