Reference summary — not medical advice or a personal risk estimate.
Red meat
Summary
Frequent consumption of unprocessed red meat (beef, pork, lamb) is associated with increased colorectal cancer risk.
Detail
IARC classified red meat as Group 2A (probably carcinogenic) based on limited human evidence for colorectal cancer and strong mechanistic data. Higher intakes have also been linked to pancreatic and prostate cancer.
Regional relevance
global
Documented in these products
Presence in a product category doesn't imply the product causes cancer. Click each to see the source and context.
Sources
Supporting sources
- Canadian Cancer Society — Canadian Cancer Society — Reduce your risk
- ACS — ACS — Known and Probable Human Carcinogens
- Cancer Research UK — Cancer Research UK — Causes of cancer and reducing your risk
- IARC / WHO — European Code Against Cancer — European Code Against Cancer (5th edition) — 14 ways you can help prevent cancer
- NTP — NTP — Report on Carcinogens (US National Toxicology Program)
- Cancer Council Australia — Cancer Council Australia — Causes of cancer
- WCRF/AICR — WCRF/AICR — Diet, Nutrition, Physical Activity and Cancer: a Global Perspective (Third Expert Report)
- WCRF/AICR — WCRF — Cancer Prevention Recommendations
Consumer references
Third-party tools some readers use alongside primary evidence. Meyron doesn't endorse them; we link them because you'll otherwise hit them anyway.
- EWG Dirty Dozen (pesticide residues on produce)
Consumer ranking of produce items with the highest pesticide residues.
- California Prop 65 list
State of California's list of chemicals known to cause cancer or reproductive harm.
- Yuka (packaged-food & cosmetics scanner)
Consumer app that rates packaged-food and cosmetic products.