Your favorite meat may hide a danger: what scientists say

The WHO has classified processed meat as a Group 1 carcinogen (alongside tobacco) and red meat as "probably carcinogenic" (Group 2A). The article explains the difference between types of meat, describes the link to colorectal cancer, and emphasizes that the WHO does not call for a complete ban but recommends limiting consumption.

The World Health Organization (WHO) has divided meat into two categories based on carcinogenic risk. Processed meat (sausages, hot dogs, ham, salami, cured meat) is classified as Group 1 — "carcinogenic to humans," which also includes tobacco smoke and alcohol. Red meat (beef, pork, lamb, veal, horse meat, goat meat) falls into Group 2A — "probably carcinogenic." Both types of meat are primarily linked to colorectal cancer; for processed meat, the evidence is considered conclusive, while for red meat, it is observational. The WHO does not recommend completely eliminating meat from the diet due to its nutritional value (protein, iron, zinc, B vitamins) but advises limiting consumption. A precise "safe" threshold has not yet been established. The article references the official WHO website.