Guideline / position statementindependent cross-checkfull text checked I-CHK-06 standard review

IARC on red and processed meat

Carcinogenicity of consumption of red and processed meat.

Overview

Bouvard V et al.. Lancet Oncol 2015 · PMID 26514947 · DOI 10.1016/S1470-2045(15)00444-1

Processed meat causes cancer and red meat probably does; poultry was not evaluated; cooking method evidence was insufficient.

Does the study support the specific claim? Unclear · Methodological quality: high

Study explained simply

What did the researchers want to find out?: Carcinogenicity of red and processed meat
How was the study done?: IARC Monographs Working Group evaluation (summary) and IARC Q&A
How many people, animals or samples were studied?: Not applicable; Human evidence base
What was actually found?: Processed meat Group 1 (colorectal cancer; ~18% higher risk per 50 g/day); red meat Group 2A. Q&A: "The cancer risks associated with consumption of poultry and fish were not evaluated." High-temperature cooking produces more PAHs and HAAs, but there were not enough data to conclude whether cooking method affects cancer risk.
How large was the observed effect?: Not applicable
What do the results mean in everyday life?: Chicken is not on the IARC carcinogen list.
What are the study's limitations?: Poultry not evaluated
What does it say about Elawady's specific claim?: Limits the claim.
Do the results apply to Germany and Europe?: High.
What can explicitly not be concluded from this study?: Cannot clear poultry either.

Authors: Bouvard V et al.
Journal: Lancet Oncol
Year: 2015
Identifier: PMID 26514947 DOI 10.1016/S1470-2045(15)00444-1
Verification: verified – PubMed efetch 2026-10-25 (no abstract); content read from IARC Monographs Q&A Vol. 114 PDF fetched 2026-10-25: https://www.iarc.who.int/wp-content/uploads/2018/07/Monographs-QA_Vol114.pdf
Retracted: no
Corrections: none
Extent checked: full text
Conflicts of interest and funding: WHO/NCI funding

Carcinogenicity of red and processed meat

Study design: Guideline / position statement – IARC Monographs Working Group evaluation (summary) and IARC Q&A
Population: Human evidence base
Country: International
Period: October 2015
Sample size: Not applicable
Inclusion and exclusion criteria: IARC criteria

Results: Processed meat Group 1 (colorectal cancer; ~18% higher risk per 50 g/day); red meat Group 2A. Q&A: "The cancer risks associated with consumption of poultry and fish were not evaluated." High-temperature cooking produces more PAHs and HAAs, but there were not enough data to conclude whether cooking method affects cancer risk.
Absolute risks: Per 50 g/day processed meat ~18% higher colorectal cancer risk (relative)
Authors' conclusion: See results.

Hazard identification, not risk magnitude.

Not applicable.

High.

Poultry not classified; cooking-method evidence insufficient.

Multidimensional assessment
Multidimensional assessment
Authenticity of the source	verified
Methodological quality	high
Risk of bias	low
Precision of results	not applicable
Directness	indirect
Reproducibility	replicated
Consistency with the overall evidence	consistent
Regional transferability	high
Adequacy of the interpretation (by the archive)	not applicable

Poultry and HCAs.