Q. Processed meat was classified as carcinogenic to humans (Group 1). Tobacco smoking and asbestos are also both classified as carcinogenic to humans (Group 1). Does it mean that consumption of processed meat is as carcinogenic as tobacco smoking and asbestos?(加工肉を消費することは、喫煙やアスベストと同じくらい発がん性があることを意味しているのでしょうか?) A. No, processed meat has been classified in the same category as causes of cancer such as tobacco smoking and asbestos (IARC Group 1, carcinogenic to humans), but this does NOT mean that they are all equally dangerous. The IARC classifications describe the strength of the scientific evidence about an agent being a cause of cancer, rather than assessing the level of risk.(IARCの分類はがんの原因となることの科学的証拠の強さを示しており、リスクの水準ではありません。)
Q. Could you quantify the risk of eating red meat and processed meat?(赤肉と加工肉を食べることのリスクを量的に評価できていますか?) A. The consumption of processed meat was associated with small increases in the risk of cancer in the studies reviewed. In those studies, the risk generally increased with the amount of meat consumed. An analysis of data from 10 studies estimated that every 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%. (10の研究事例からのデータ分析によると、毎日50グラムの加工肉を食べるごとに、大腸がんのリスクは約18%増加すると推定されます。)
The cancer risk related to the consumption of red meat is more difficult to estimate because the evidence that red meat causes cancer is not as strong. However, if the association of red meat and colorectal cancer were proven to be causal, data from the same studies suggest that the risk of colorectal cancer could increase by 17% for every 100 gram portion of red meat eaten daily.(同じ研究から、毎日100グラムの赤肉を食べるごとに、大腸がんのリスクが17%増加することが示されています。)
Q. Should I stop eating meat?(肉を食べるのを止めるべきですか?) A. Eating meat has known health benefits.(肉を食べることは健康に利益があることが知られています。) Many national health recommendations advise people to limit intake of processed meat and red meat, which are linked to increased risks of death from heart disease, diabetes, and other illnesses.
詳しい情報 (スコア:5, 参考になる)
IARCのサイトにQ&Aが載っていました。
http://www.iarc.fr/en/media-centre/iarcnews/pdf/Monographs-Q&A_Vol... [www.iarc.fr]
興味深いところは、以下の部分あたりでしょうか(強調と和訳は引用者)。長いですが面白いので引用します。
Q. Processed meat was classified as carcinogenic to humans (Group 1). Tobacco smoking and asbestos are also both classified as carcinogenic to humans (Group 1). Does it mean that consumption of processed meat is as carcinogenic as tobacco smoking and asbestos?(加工肉を消費することは、喫煙やアスベストと同じくらい発がん性があることを意味しているのでしょうか?)
A. No, processed meat has been classified in the same category as causes of cancer such as tobacco smoking and asbestos (IARC Group 1, carcinogenic to humans), but this does NOT mean that they are all equally dangerous. The IARC classifications describe the strength of the scientific evidence about an agent being a cause of cancer, rather than assessing the level of risk.(IARCの分類はがんの原因となることの科学的証拠の強さを示しており、リスクの水準ではありません。)
Q. Could you quantify the risk of eating red meat and processed meat?(赤肉と加工肉を食べることのリスクを量的に評価できていますか?)
A. The consumption of processed meat was associated with small increases in the risk of cancer in the studies reviewed. In those studies, the risk generally increased with the amount of meat consumed. An analysis of data from 10 studies estimated that every 50 gram portion of processed meat eaten daily increases the risk of colorectal cancer by about 18%.
(10の研究事例からのデータ分析によると、毎日50グラムの加工肉を食べるごとに、大腸がんのリスクは約18%増加すると推定されます。)
The cancer risk related to the consumption of red meat is more difficult to estimate because the evidence that red meat causes cancer is not as strong. However, if the association of red meat and colorectal cancer were proven to be causal, data from the same studies suggest that the risk of colorectal cancer could increase by 17% for every 100 gram portion of red meat eaten daily.(同じ研究から、毎日100グラムの赤肉を食べるごとに、大腸がんのリスクが17%増加することが示されています。)
Q. Should I stop eating meat?(肉を食べるのを止めるべきですか?)
A. Eating meat has known health benefits.(肉を食べることは健康に利益があることが知られています。) Many national health recommendations advise people to limit intake of processed meat and red meat, which are linked to increased risks of death from heart disease, diabetes, and other illnesses.
Re:詳しい情報 (スコア:0)
グリフォサートと同じくらいってのは、同量(重さ)を摂取したら同じ程度の影響があるということだろうか。
農薬の原材をそれだけ摂取すれば十分怖いが、それだけ摂取しても所詮17%増加で済むとも言える。
(元々のリスクの絶対値によるよね…)
ラウンドアップ(主成分がグリフォサート)で批判ばかりされるモンサント側にとっては「赤身肉と同程度のリスク」と言えるようになるいい情報なのかも知れない。
Re: (スコア:0)
>グリフォサートと同じくらいってのは、同量(重さ)を摂取したら同じ程度の影響があるということだろうか。
個々人への影響じゃなくて、一定期間にグリフォサートの影響でガン死している人数と同程度の数、加工肉の摂取による発ガンで死んでいるだろうってことでは?
Re: (スコア:0)
発がん性について、「グリフォサートと同じくらい確実である(科学的証拠がある)」っていう分類だってことでしょ。
発がん性の程度(危険性)については別の話ですよと。
喫煙と加工肉が同じ分類になっているけど、加工肉を食べるのが喫煙と同じくらい危険なわけじゃない。