The World Health Organization made headlines this week, announcing Monday that processed meats - which includes sausage, hot dogs and bacon - have cancer-causing properties.
A group of scientists who met at the International Agency for Research on Cancer concluded that while meats do contain valuable proteins and vitamins, the way meats are processed makes them carcinogenic to humans. They also said high-temperature cooking methods like pan-frying, grilling, and barbecuing produces the same effect.
The report has raised a lot of questions. How does the danger compare to something like a cigarette? Which meats pose the highest risk? How much is safe to eat?
Some in the meat industry have called foul, criticizing the research as alarmist and exaggerated.
This week on Noon Edition we spoke with three experts about the news.
Our guests:
- Samantha Schaefer, Registered Dietitian at IU Health
- Joe Moore, Executive Vice President of the Indiana Beef Cattle Association
- Jeanette Merritt, Director of Checkoff Programs for Indiana Pork
You can ask questions each week by joining our live chat below, following us on Twitter @NoonEdition or by calling in to the program at (812) 855-0811.
Noon Edition airs every Friday at 12 p.m.
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