Bacon Is Almost 140 Times Less Likely To Give You Cancer Than Smoking

August 4, 2017


We, bacon lovers, got very worried after the World Health Organization (WHO) classified bacon (along with other processed meats) as a Group 1 carcinogen, which is the very same category cigarettes and asbestos are in.

Although this does sound like a big deal, do read on to see why this should be taken with a grain of salt.

NOT All Equally Dangerous

The World Health Organization also stated that it classifies an agent as the Group 1 carcinogen whenever “there is convincing evidence that the agent causes cancer.”

Which is perfectly fine, but the WHO also writes the following:

“This does NOT mean that they are all equally dangerous. The IARC [International Agency for Research on Cancer] classifications describe the strength of the scientific evidence about an agent being a cause of cancer, rather than assessing the level of risk.”

To put the numbers into perspective, for every 1.8-ounce portion of bacon you eat a day, your risk of getting bowel cancer increases by 18%, whereas smoking, on the other hand, will boost your risk of contracting lung cancer by a staggering 2,500%.

So yes, the key to consuming your favorite processed meat is, of course, MODERATION. But what about smoked bacon?

Jokes aside, here’s what Dr. Kurt Straif, head of the IARC Monographs program, concluded in the interview for The Guardian:

“For an individual, the risk of developing colorectal cancer because of their consumption of processed meat remains small, but this risk increases with the amount of meat consumed.”

Everything in moderation. It is as simple as that.

Also read: What Really Happens in Your Body When You Give Up Meat!

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