The day before yesterday, the International Agency for Research on Cancer (IARC), a division of the World Health Organization (WHO), announced that processed meat products such as ham, sausage and beef jerky were classified as Class 1 carcinogens, while red meats such as beef, lamb and pork were classified as Class 2A carcinogens. In fact, the IARC report specifically emphasizes that carcinogens of the same class are not equally dangerous, and the report shows that the effects of eating these meats are far less than those of smoking, alcohol and air pollution, which are carcinogenic factors. In the above-mentioned report, processed meat products are listed as Class 1 carcinogens, based on sufficient scientific evidence from human studies showing that the use of processed meat products can cause colorectal cancer. Processed meat products have also been linked to stomach cancer, but the scientific evidence is not yet conclusive. By processed meat products, we mean products such as red meat, poultry meat, animal offal, blood, etc. that have been cured, fermented, smoked, etc. to enhance flavor or for convenient storage, such as hot dogs, sausages, corned beef, jerky, canned meat, and meat sauce. The so-called Class 1 carcinogen is one that has sufficient scientific evidence to prove that it is carcinogenic to humans. According to the reporter, the same in the level 1 and smoking a second-hand smoke, asbestos, aflatoxin, arsenic, asbestos, dioxins, formaldehyde, alcohol and other well-known toxic substances, and betel nut, which previously sparked social controversy and can lead to oral cancer, is also listed. However, IARC explained that this classification only describes the strength of scientific evidence and does not mean that processed meat products are equally dangerous as smoking and asbestos. From a nutritional point of view, animal foods are recommended to be eaten sparingly. According to domestic dietary guidelines, it is recommended that people over 6 years of age should not consume more than 225 grams of fish, poultry, eggs and lean meat in total per day, with no more than 75 grams of red meat. Red meat also has its nutritional value, its protein and other nutrients are easily absorbed by the body, it also contains B vitamins and rich iron, these are the advantages of “white meat” does not have, but the disadvantage of red meat is that it contains more saturated fat, which is not conducive to health. Healthy diet advocates eating more fresh and hygienic food, meat in the process of processing vitamins and other nutrients are destroyed, in order to extend the preservation time may be added nitrite, high-temperature treatment can also produce benzo(a)pyrene and other carcinogenic substances, are harmful to human health. Of course, eating a small amount of processed meat products is not enough to get cancer all of a sudden, so it is recommended to control the total amount so as not to eat a large amount more times and produce a “quantity-effect relationship”, which may cause damage if carcinogenic substances cannot be removed by the body.