For sausages, ham and other processed meats, yes: in 2015 the International Agency for Research on Cancer (part of the World Health Organization) classified them as "carcinogenic to humans" (Group 1), because there is sufficient evidence that they increase bowel (colorectal) cancer; red meat such as beef and lamb is "probably carcinogenic" (Group 2A) [1]. But the increase in risk is small: every 50 g of processed meat a day raises the risk of bowel cancer by roughly a fifth [2]. You do not need to give up meat; limit red meat to about three portions a week and eat very little, if any, processed meat [5].
Key points
- Processed meat causes cancer (Group 1), and the main cancer linked to it is bowel cancer [1, 2].
- Group 1 means the evidence is certain, not that it is as dangerous as smoking [2].
- The risk for each person is small, but it rises with the amount eaten; no completely safe amount has been established [2].
- Alternatives: pulses, whole grains, vegetables and fruit; in a large study, poultry and fish were not linked to bowel cancer [4, 5].
What do "red meat" and "processed meat" mean?
| Type | Examples | Classification |
|---|---|---|
| Processed meat | Sausages, salami, ham, hot dogs, smoked or salted meat, canned meat | Carcinogenic to humans (Group 1) [1, 2] |
| Red meat | Beef, veal, lamb, mutton, goat, horse and pork | Probably carcinogenic (Group 2A) [1, 2] |
| Poultry and fish | Chicken, turkey, fish | Not evaluated [2] |
Processed meat is meat that has been changed by salting, curing, fermentation, smoking or other processes to add flavour or make it keep longer [2].
How big is the risk?
The International Agency for Research on Cancer says the risk is small but rises with the amount eaten [2]:
- Processed meat: every 50 g a day raises the risk of bowel cancer by roughly a fifth [2, 3].
- Red meat: if the link is proven to be cause and effect, every 100 g a day would raise the risk by about the same amount [2, 3].
- In a more recent study of nearly half a million people in the UK, even moderate intake (about 76 g of red and processed meat a day) was linked to a slightly higher risk [4].
"A fifth higher" means that the risk you already have goes up a little; it does not mean that 1 in 5 people will get cancer. For comparison, about 34,000 cancer deaths a year worldwide are attributed to diets high in processed meat, against about one million due to smoking [2].
Which cancers is it linked to?
Processed meat causes bowel cancer; a link with stomach cancer has also been seen but is not conclusive [1, 2]. Red meat is most strongly linked to bowel cancer, and links with pancreatic and prostate cancer have also been seen [1, 2]. These links may be related to the iron in meat and to substances formed during processing or cooking, but the exact mechanism is not yet clear [2].
Does the cooking method matter?
Cooking at high temperatures or in direct contact with a flame or hot surface, such as grilling over charcoal, barbecuing and pan-frying, produces more chemicals that cause cancer in animals; these form in any muscle meat, including poultry and fish [2, 6]. But it has not been shown that the cooking method changes cancer risk in people [2, 6].
To be on the safe side [6]:
- Do not put meat directly over a flame, and shorten the time it spends on very high heat; for example, partly cook meat in the microwave before grilling.
- Turn meat often while cooking.
- Cut off charred and blackened parts, and do not use meat drippings to make gravy.
What should I do? Keep processed meat to a minimum
- 1
Eat very little processed meat, or none
This is the most important step [5]. Do not make sausages, salami or ham an everyday food, breakfast or regular snack.
- 2
- 3
Fill the gap with these
- 4
Do not forget screening
No diet replaces bowel cancer screening; see At what age is a screening colonoscopy needed?
Frequently asked questions
Should I become a vegetarian?
Are chicken sausages and chicken ham carcinogenic too?
What about kebabs and grilled chicken cooked over charcoal?
How much processed meat is safe?
If I have had bowel cancer, should I stop eating red meat?
The evaluation could not reach conclusions for people who have already had cancer [2]. The general advice is to follow the same nutrition recommendations as far as you can after treatment [5]. See Nutrition during cancer treatment.
Is raw or rare meat healthier?
There are no data on cancer risk, but raw meat carries a risk of infection [2].
Notes for doctors (for physicians)
For physicians
IARC (Monograph 114, 2015). 22 experts from 10 countries, more than 800 studies. Processed meat Group 1 (sufficient evidence for colorectal cancer; positive association with stomach cancer); red meat Group 2A (limited evidence in humans for colorectal cancer and strong mechanistic evidence; associations with pancreatic and prostate cancer) [1, 2]. Mechanisms: haem iron, N-nitroso compounds and PAHs formed during processing, and heterocyclic aromatic amines and PAHs formed during high-temperature cooking [2, 6].
Effect size. Dose–response meta-analysis of cohorts (Chan, PLoS One 2011): RR for colorectal cancer per 50 g/day of processed meat 1.18 (1.10 to 1.28) and per 100 g/day of red meat 1.17 (1.05 to 1.31); highest vs lowest intake of red and processed meat 1.22 (1.11 to 1.34); roughly linear increase up to about 140 g/day. In separate analyses of red and processed meat, the association with rectal cancer was not significant [3]. UK Biobank (475,581 people, mean 5.7 years, 2,609 cases): mean intake of 76 vs 21 g/day HR 1.20 (1.04 to 1.37); top fifth of fibre from bread and breakfast cereals 14% lower risk (2% to 24%); alcohol 8% higher risk per 10 g/day; fish, poultry, fruit and vegetables not associated [4].
The opposing view. NutriRECS (Annals 2019) rated the certainty of evidence as low to very low using GRADE: a reduction of 3 servings a week was associated with only a "very small" reduction in cancer mortality and incidence [8], and issued a weak recommendation to continue current intake [7]. The direction of the association is the same in these reviews; the disagreement is about the certainty of observational evidence and the importance of the absolute effect.
WCRF/AICR recommendation. Red meat no more than about 3 portions a week (350 to 500 g cooked weight); processed meat very little, if any; at least 30 g/day of fibre from food [5].
Related cancer types
Related questions
References
8 referencesShow all referencesClose the reference list
Numbers in the text, such as [1], refer to these sources. Sources with a “Study card” button are summarised in the site’s evidence library.
- 1
- 2
- 3
- 4
- 5
- 6
- 7Unprocessed Red Meat and Processed Meat Consumption: Dietary Guideline Recommendations From the Nutritional Recommendations (NutriRECS) Consortium
- 8Reduction of Red and Processed Meat Intake and Cancer Mortality and Incidence: A Systematic Review and Meta-analysis of Cohort Studies
This page is based on reputable scientific sources and was last updated on 28 October 2026. The content of this website is for educational and informational purposes only and does not replace consultation, diagnosis or treatment by a specialist physician. Consult your treating physician about any treatment decision.
Printed from the website; the full and up-to-date version: https://drdabiri.com/en/questions/does-red-meat-cause-cancer/