The Irish Cancer Society (ICS) has recommended that people avoid or limit their intake of red and processed meats after a World Health Organization (WHO) report deemed certain meats to be carcinogenic.

The WHO's International Agency for Research on Cancer (IARC) evaluated the carcinogenicity of red meat and processed meat. It noted that the consumption of meat differs greatly between countries. In some places, up to 100% of people eat red meat.

When it came to red meat, the IARC classified it as ‘probably carcinogenic to humans based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect'.

Red meat includes beef, pork, lamb and veal.

The link to cancer was mainly observed when it came to colorectal (bowel) cancer, but links were also seen for pancreatic and prostate cancer.

When it came to processed meat, this was classified by the IARC as ‘carcinogenic to humans based on sufficient evidence in humans that the consumption of processed meat causes colorectal cancer'.

Processed meats are meats that have been transformed to enhance flavour or improve preservation through processes such as salting, curing and smoking. They include hot dogs, sausages, ham and canned meats.

The IARC concluded that each 50g portion of processed meat that is consumed daily increases the risk of colorectal cancer by 18%.

"For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed. In view of the large number of people who consume processed meat, the global impact on cancer incidence is of public health importance," commented Dr Kurt Straif of the IARC.

More than 800 studies were assessed as part of this investigation.

"These findings further support current public health recommendations to limit intake of meat. At the same time, red meat has nutritional value. Therefore, these results are important in enabling governments and international regulatory agencies to conduct risk assessments, in order to balance the risks and benefits of eating red meat and processed meat and to provide the best possible dietary recommendations," said IARC director, Dr Christopher Wild.

Details of these findings are published in the journal, The Lancet Oncology.

Responding to this, the ICS urged people to limit their intake of red meat to 500g per week, and to limit or avoid processed meats altogether.

"A diet high in red and processed meat is linked to bowel cancer. As part of a balanced diet, the society advocates eating more fruit, vegetables, whole grains and pulses, cutting down on foods high in calories, fat and sugar, reducing alcohol consumption, and cutting down on salt.

"Eating a healthy diet, being physically active and being a healthy weight can reduce cancer risk by one third," the ICS added.