Moderation key on the diet front - WHO meat warning

THOUGH there is a scary ring of truth behind the latest report from the World Health Organisation (WHO) on possible links between cancer and the food we eat, a sceptic might perhaps be forgiven for turning a jaundiced eye on its findings. 

Unfortunately, what’s said to be bad for us in one report — butter and eggs are classic examples — is thought to be good for us the next day. Thus, a hale and hearty 74-year-old texted a radio programme yesterday saying he has the ‘full Irish’ breakfast every morning.

Whether sceptic or not, people would be ill-advised to ignore a WHO warning. Its latest pronouncement focuses on links between cancer and processed meats, for instance ham or bacon, which carry a high-risk warning.

Meanwhile, the jury appears to be more or less out as to whether cancer is caused by eating red meat, such as steak.

No doubt, a nation of meat eaters, also renowned for its food production, will derive a modicum of comfort from the reaction of the Food Safety Authority of Ireland (FSAI) which has described the WHO statement as “risk assessment rather than risk management”. As in all things, there is an obvious risk in consuming high quantities of meat. If a person over-eats, whether the meat is processed or red, then, according to doctors, there is always a possibility of a person contracting bowel cancer. The advice of the FSAI is that people should have a mixed diet and moderation is key. That makes sense.