Johnson Ian T
Institute of Food Research, Norwich Research Park, Colney, NorwichNR4 7UA, UK.
Br Med Bull. 2017 Jan 1;121(1):73-81. doi: 10.1093/bmb/ldw051.
Meat has been classified by International Agency for Research on Cancer (IARC) as carcinogenic to humans. The evidence and the implications for health are reviewed.
Evidence was obtained from published reports and systematic reviews published before and since the IARC decision.
Epidemiology indicates that processed meat products are associated with increased risk of colorectal cancer. Evidence for red meat and for other cancers remains tentative.
Several mechanisms for mutagenic effects of meat consumption have been identified but it is not clear which cause cancer in humans. The extent to which complete abstention from meat protects against cancer is also uncertain.
Prospective studies on meat consumption in western populations will continue to illuminate the details of carcinogenesis, and effective strategies for reducing risk.
Further studies on the precise mechanisms of carcinogenesis in human populations would assist both food manufacturers and the general public to minimize risk.
国际癌症研究机构（IARC）已将肉类归类为对人类致癌。本文对相关证据及其对健康的影响进行了综述。
证据取自IARC做出该决定之前及之后发表的报告和系统评价。
流行病学表明，加工肉类产品与结直肠癌风险增加有关。红肉及其他癌症的相关证据仍不确切。
已确定了几种食用肉类产生诱变作用的机制，但尚不清楚哪种机制会导致人类患癌。完全不吃肉对预防癌症的保护程度也不确定。
对西方人群肉类消费的前瞻性研究将继续阐明致癌作用的细节以及降低风险的有效策略。
对人群中致癌的确切机制进行进一步研究将有助于食品制造商和公众将风险降至最低。
