Mexican meat council disputes WHO report linking processed meat to cancer

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MEXICO CITY—The latest World Health Organization (WHO) study linking processed meat to cancer neglects nutritional benefits of meat products, the Mexican Meat Council said.

On Monday, the WHO said the daily consumption of 1.8 additional ounces of processed meat raises the risk of colorectal cancer by 18 percent, according to results of its review of studies.

“The report does not take into account the benefits, nutritional value and importance of protein contained in meat as part of a balanced diet,” the council said in a statement circulated late Tuesday.

The association of some 40 Mexican meat producers further claimed the WHO report did not relay the studies that found no links between colorectal cancer and meat consumption. Along with bacon, sausage and other processed meat, the WHO report said additional 3.5 ounces of red meat consumption raises the risk of colorectal cancer by 17 percent.

“Cancer is a complex multifactorial disease, and it is known that no product causes the disease on its own,” the Mexican Meat Council stressed.

A number of meat producers across the world criticized the said WHO study.

The Mexican Meat Council is one of the world’s biggest producers of beef, pork and horse meat.