Source: Philip Ellis, NCBA PResident, MEATINGPLACE, 10/27/15

 (The following is a commentary submitted by National Cattlemen’s Beef Association President Philip Ellis. The views and opinions expressed are strictly those of the author.)

We learned this week that the International Agency for Research on Cancer (IARC) has voted to tell the world that they believe processed meats are a human carcinogen. Similarly, they have decided red meat is a “probable carcinogen.” Let me be clear, this group did not conduct new research during their meeting, they simply reviewed existing evidence, including six studies submitted by the beef checkoff. That evidence had already been reviewed and weighed by the medical and scientific community. The science reviewed by IARC simply does not support their decision.

We know that there isn’t clear evidence to support IARC’s decision because the beef checkoff has commissioned independent studies on the topic for a decade. In fact, countless studies have been conducted by cancer and medical experts and they have all determined the same thing: No one food can cause or cure cancer. But that hasn’t prevented IARC from deciding otherwise.

Since IARC began meeting in 1979, these experts have reviewed more than 900 compounds, products and factors for possible correlation with cancer. To date, only one product (caprolactam, which is a chemical primarily used to create synthetic fibers like nylon) has been granted a rating of 4, which indicates it is “probably not carcinogenic to humans.” Most other factors or products that have been examined by the body, including glyphosate, aloe vera, nightshift work and sunlight have fallen into three categories: 2B “possibly carcinogenic to humans,” 2A “probably carcinogenic to humans,” or 1 “carcinogenic to humans.”

It seemed likely from the beginning that we’d find ourselves here. We knew the deck was stacked against us, but for nearly 100 years, the beef industry has supported nutrition research to advance the understanding of beef’s role in a balanced and healthful diet, as part of our commitment to providing a wholesome, nutritious food to Americans. We abide by a Nutrition Statement of Principles which guides our actions and communications about beef in regards to nutrition and health. We have long been working on providing credible research that is consistent with what many others outside our industry have already verified: A full, fair and unbiased examination of the entire body of research does not support a finding that red or processed meats cause cancer. This conclusion isn’t mine alone and you can evaluate the information for yourself. We’ve posted the studies reviewed by IARC and other information about the committee’s findings on the website: factsaboutbeef.com. At NCBA, our team of experts has also been working with our state partners and other industry organizations to ensure consumers understand what the science really shows.

As just one example of the work we’ve done, we commissioned a study with the same body of research reviewed by IARC. Our study engaged a panel of 22 epidemiologists from the United States and abroad who were recruited by a third-party research group. Participants in the study averaged 22 years of experience and the full panel had a combined total of 475 years of experience.

They were provided with a meta-analysis graph which showed data for a specific exposure and a specific human disease outcome, but the specific human disease outcome (colorectal cancer) and exposure (red meat) were not revealed. In other words, they plotted the results of the study findings on a graph, without telling the participants what product the studies examined.

Of the 22 participants in the study, 21 (or 95 percent) said their assessment of the magnitude of the association was weak. Of the 22 epidemiologists, only 10 (or 45 percent) said there was even a possible association. Perhaps most importantly, the epidemiologists agreed that, given the evidence provided, there is not sufficient evidence to make public health recommendations.

Cancer is a complex subject and no one understands fully what causes it or how it can be prevented. Despite billions of dollars spent on research, we only know that no one food can cause or prevent cancer.

We also know, thanks in part to decades of producer-funded work on the subject, that when people lead overall healthy lifestyles and maintain a healthy weight, they reduce their risks for chronic diseases, such as cancer.

Our team and state partners are hard at work on this topic to be certain that consumers and their influencers know and understand beef’s role in a healthy diet, regardless of what IARC might say.

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