Quoted: Jeff Sindelar, an extension meat specialist at UW-Madison, said consumers should “certainly take note” of the WHO’s findings.
But he said the method used by the IARC in determining cancer risk levels based on red or processed meat consumption does not consider other factors, in many meat eaters, that may also be contributing to that risk.
“Lifestyle, genetics, other foods they’re eating and other habits, like smoking, drinking, etc., those all come into play,” Sindelar said.