The International Agency for Research on Cancer (IARC ), a branch of the World Health Organization, released a report on October 26, 2015 that evaluated the carcinogenic potential of processed and red meat.

After delving into the mounting scientific literature exploring the correlation between cancer and diet, a group of experts derived from 10 different countries assembled by the IARC Monographs Programme classified processed meats as “carcinogenic to humans.” Such meat has now been  placed in the highest possible category, group 1 out of 5 — the same category as tobacco, alcohol, arsenic, and asbestos.  Continue reading →