中國經濟網北京10月28日訊 （記者 段丹峰）北京時間26日晚，世界衛生組織旗下的國際癌癥研究機構在發布的最新報告中，將培根、火腿、香腸等加工肉制品列為致癌物，因有“充分證據”表明其可能導致腸癌。報告稱，每天食用50克的加工肉制品會使患結直腸癌的概率增加18%。此外，牛肉、羊肉、豬肉等“紅肉”也有致癌可能。
　　對此，世界衛生組織國際癌癥研究機構Nicolas Gaudin博士在接受中國經濟網記者獨家專訪時表示，國際癌癥研究機構工作組分析了大約800份有關肉類飲食與癌癥之間關聯的研究，從而編寫出這份報告。結果顯示，食用加工肉制品除了與結直腸癌有關聯之外，也與胰腺癌和前列腺癌的發生有一些關聯。
　　Nicolas Gaudin博士表示，肉類本身由血紅素鐵等多種成分構成，同時也會在烹飪和加工過程中產生另外一些化學物質，例如，肉類在加工過程中會產生N-亞硝基化合物、多環芳烴等多種致癌物質，牛肉、羊肉、豬肉等“紅肉”或者加工肉制品在烹飪過程中也會產生雜環芳香胺等多種多環芳烴化合物，這些物質也會存在于其他食物或者被污染的空氣中。這些化學物質有些已經被確認為致癌物，也有些是疑似致癌物，盡管人們到目前為止還不能確定加工肉制品是如何增加癌癥風險的。
　　國際癌癥研究機構在報告中，把熱狗、火腿、香腸、培根和牛肉干等肉類制品列為1A級“一類致癌物”，同在“一類致癌物”列表的還有煙草、砒霜、酒精、石棉和柴油發動機尾氣等。就消費者個體而言，因平時食用加工肉制品的數量有限，患癌癥的概率不大；但若食用更多，則風險上升，世衛報告稱，每天食用50克的加工肉制品會使患結直腸癌的概率增加18%。牛肉、羊肉和豬肉等紅肉類被歸類為“疑似致癌物2A級”，和其在同一列表中的有草甘膦。2A級物質意味著可能對人體有致癌性，而1A級物質代表與癌癥有明確關聯。
　　據Nicolas Gaudin博士介紹，國際癌癥研究中心將致癌物質依據其致癌危險分為四類。1類對人致癌；2A類對人很可能致癌；2B類對人可能致癌；3類對人的致癌性尚無法分類，即可疑對人致癌；4類對人很可能不致癌。
　　Nicolas告訴記者，此次報告即是將加工肉制品被列入1類致癌物中，牛肉、羊肉、豬肉等紅肉則被列入2A類，對人很可能致癌。國際癌癥研究機構的這項評估再次確認了世界衛生組織在2002年的一項建議：人們應該有節制地攝入加工肉制品來降低患上結直腸癌的風險。
　　此外，Nicolas還表示，國際癌癥研究機構致力于研究可致癌物質以及衡量這些致癌物質的危害程度，并不涉及到相關健康建議，國家政府和世界衛生組織則專門負責制定健康營養方案。雖然其他一些膳食指南也提出了“紅肉”和加工肉制品的建議限制攝入量，但這些建議大部分集中于減少肉類中脂肪和鈉的攝入量，而脂肪和鈉是導致心血管疾病和肥胖的主要危險因素。
　　對此，Nicolas博士建議，那些比較擔心癌癥的人群可以考慮減少他們紅肉和加工肉制品的攝入，直到最新的專門針對癌癥的指導建議進一步制定出來。
　　據了解，世衛報告還特別解釋，“紅肉”指的是所有哺乳動物的肌肉，包括牛肉、小牛肉、豬肉、羊肉、山羊肉和馬肉。
　　而“加工肉制品”指經過鹽腌、風干、發酵、煙熏或其他處理方式、用以提升口感或延長保存時間的任何肉類。
　　國際癌癥研究機構是世衛組織下屬機構，成立于1965年，主要進行有關癌癥病因的研究。該機構將致癌物的風險分為“致癌、致癌可能性較高、可能致癌、致癌程度不確定和可能不致癌”五個級別。據稱，來自10個國家的22名專家分析了大約800份有關肉類飲食與癌癥之間關聯的研究，從而編寫出這份報告。這是國際癌癥研究機構首次對肉類進行評估。這一機構沒提出具體的政策建議，但“建議限制肉類的攝入”，尤其是加工肉制品。
　　以下內容為記者采訪全文：
　　1. Q:As so far, is there any published study or evidence showing that red meat and processed meat intake is associated with cancer risk?
　　A:The IARC Working Group considered more than 800 different studies on cancer in humans (some studies provided data on both types of meat; in total more than 700 epidemiological studies provided data on red meat and more than 400 epidemiological studies provided data on processed meat).
　　2. Q:If there is, which specific category of cancer is related to each of the meat type?
　　A:Colorectal cancer, and to a lesser extent pancreas and prostate cancers
　　3.Q: As well-known, nitrite is a highly toxic substance and carcinogen and it can be used in the curing process of meat. Is this the reason why people think meat intake could be associated with cancer risk? And what is the recommended amount of nitrite to develop cured meat?
　　A:Meat consists of multiple components, such as haem iron. Meat can also contain chemicals that form during meat processing or cooking. For instance, carcinogenic chemicals that form during meat processing include N-nitroso compounds and polycyclic aromatic hydrocarbons. Cooking of red meat or processed meat also produces heterocyclic aromatic amines as well as other chemicals including polycyclic aromatic hydrocarbons, which are also found in other foods and in air pollution. Some of these chemicals are known or suspected carcinogens, but despite this knowledge it is not yet fully understood how cancer risk is increased by red meat or processed meat.
　　4. Q:There are five levels in the classification of carcinogen, such as proved carcinogen, suspected carcinogen, potential carcinogen and etc.. Than which level that red meat and processed meat could be classified under?
　　A: The IARC Classification contains 5 groups:
　　Group 1 Carcinogenic to humans
　　Group 2A Probably carcinogenic to humans
　　Group 2B Possibly carcinogenic to humans
　　Group 3 Not classifiable as to its carcinogenicity to humans
　　Group 4 Probably not carcinogenic to humans
　　Processed meat was classified as a Group 1 carcinogen, and red meat was classified as a Group 2A, probable carcinogen.
　　5. Q:If the consumption of both meat types is not a strong risk factor for cancer, than what is the recommended daily meat intake?
　　A: IARC is a research organization that evaluates the evidence available on the causes of cancer but does not make health recommendations as such. National governments and WHO are responsible for developing nutritional guidelines. This evaluation by IARC reinforces a 2002 recommendation from WHO that people who eat meat should moderate the consumption of processed meat to reduce the risk of colorectal cancer. Some other dietary guidelines also recommend limiting consumption of red meat or processed meat, but these are focused mainly on reducing the intake of fat and sodium, which are risk factors for cardiovascular disease and obesity. Individuals who are concerned about cancer could consider reducing their consumption of red meat or processed meat until updated guidelines related specifically to cancer have been developed.