Carcinogenicity of consumption of red and processed meat

Véronique Bouvard (1) , Dana Loomis (1) , Kathryn Z Guyton (1) , Yann Grosse (1) , Fatiha El Ghissassi (1) , Lamia Benbrahim-Tallaa (1) , Neela Guha (1) , Heidi Mattock (1) , Kurt Straif (1) , Denis E. Corpet (2)

1 CIRC - Centre international de Recherche sur le Cancer
2 ENVT - Ecole Nationale Vétérinaire de Toulouse

In October, 2015, 22 scientists from ten countries met at the International Agency for Research on Cancer (IARC) in Lyon, France, to evaluate the carcinogenicity of the consumption of red meat and processed meat. These assessments will be published in volume 114 of the IARC Monographs.

Mots clés: Red meat; Processed meat; Cancer; Colorectal cancer; Evaluation

Domaines: Cancer; Médecine humaine et pathologie

Véronique Bouvard, Dana Loomis, Kathryn Z Guyton, Yann Grosse, Fatiha El Ghissassi, et al.. Carcinogenicity of consumption of red and processed meat. Lancet Oncology, 2015, 16 (16), pp.1599-1600. ⟨10.1016/S1470-2045(15)00444-1⟩. ⟨hal-02422048⟩