ソーセージやハムに発癌性!? WHOより発表
先日WHO(世界保健機関)よりハムやソーセージを摂取することにより癌のリスクが高くなるとのレポートが発表されました。
な、なんだってーーー！？
ソーセージやハムに発癌性？ どういうこと？？
私はまったくと言っていいほど英語がわかりません。。。たぶんこの辺が癌のこと言っているのかなとおもいます。
7. Red meat was classified as Group 2A, probably carcinogenic to humans. What does this mean exactly?
In the case of red meat, the classification is based on limited evidence from epidemiological studies showing positive associations between eating red meat and developing colorectal cancer as well as strong mechanistic evidence.
Limited evidence means that a positive association has been observed between exposure to the agent and cancer but that other explanations for the observations (technically termed chance, bias, or confounding) could not be ruled out.
8. Processed meat was classified as Group 1, carcinogenic to humans. What does this mean?
This category is used when there is sufficient evidence of carcinogenicity in humans. In other words, there is convincing evidence that the agent causes cancer. The evaluation is usually based on epidemiological studies showing the development of cancer in exposed humans.
In the case of processed meat, this classification is based on sufficient evidence from epidemiological studies that eating processed meat causes colorectal cancer.
9. Processed meat was classified as carcinogenic to humans (Group 1). Tobacco smoking and asbestos are also both classified as carcinogenic to humans (Group 1). Does it mean that consumption of processed meat is as carcinogenic as tobacco smoking and asbestos?
No, processed meat has been classified in the same category as causes of cancer such as tobacco smoking and asbestos (IARC Group 1, carcinogenic to humans), but this does NOT mean that they are all equally dangerous. The IARC classifications describe the strength of the scientific evidence about an agent being a cause of cancer, rather than assessing the level of risk.
13. Could you quantify the risk of eating red meat and processed meat?
The consumption of processed meat was associated with small increases in the risk of cancer in the studies reviewed. In those studies, the risk generally increased with the amount of meat consumed. An analysis of data from 10 studies estimated that every 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%.
The cancer risk related to the consumption of red meat is more difficult to estimate because the evidence that red meat causes cancer is not as strong. However, if the association of red meat and colorectal cancer were proven to be causal, data from the same studies suggest that the risk of colorectal cancer could increase by 17% for every 100 gram portion of red meat eaten daily.
出典：WHO http://www.who.int/features/qa/cancer-red-meat/en/
ちょっと、本文を読んで訳してみました。
赤身肉は発癌性がおそらくあるとしてグループ2Aに分類された。食肉は発癌性としてグループ1に分類された。加工肉は発癌性としてグループ1に分類された。
この調査には22人の専門家でつくる委員会で審査して得られたものらしいです。
日常的に摂取する加工肉を50g増やすごとに、人が大腸癌になる相対リスクは18％高くなるらしいです。日常的に摂取する赤肉を100g増やすごとに、人が大腸癌になる相対リスクが17％高くなるらしいです。
この発表を受けて米食肉業界団体は「癌は複雑な病気で、一つの食べ物で引き起こされるわけないだろ」と批判をしています。
しかし、ソーセージやハムとかベーコンはお弁当のおかずであったり、朝食や夕食のおかずであったりとかなり重宝する食材です。
私も毎日ソーセージを食べています。このレポートの通りだとかなりやばいみたいですが、どうなんでしょうか。
食品業界や、お歳暮などに重宝されますし、その手の企業はちょっと痛手ですね。
私は、あまり気にせず食べようと思います。