« Today’s big news has been the story that the World Health Organisation (WHO) has classified processed meat (including bacon, ham, and salami) as a Group 1 carcinogen.
This places it in the same group as smoking, which has led to a number of headlines claiming that it means the risk from the two is the same. It isn’t – and today’s post takes a close look at the International Agency for Research on Cancer’s classification system in order to explain why.
The IARC is a part of the WHO. The IARC’s system was developed to classify different chemical agents, mixtures, or exposures, into one of five groups depending on the evidence for their cancer-causing potential, or carcinogenicity. They began publishing their categorisations in 1971, and since then have assessed over 900 different agents (…) »