摘要世界卫生组织分支部门——国际癌症研究机构（International Agency for Research on Cancer，IARC）近期发表调查报告，将加工肉制品及红肉分别列为1类致癌物和2A类致癌物。此说法的严谨性和科学性受到世界畜产品加工研究者的质疑。红肉本身不会致癌，并且肉中含有许多营养物质（蛋白质、脂肪、维生素和微量营养素等），具有重要的生理作用，为维持人体健康提供了营养和能量来源。本文综述了红肉及加工肉制品与癌症关系的研究结果，肉中可能存在的有害物质及其控制，肉中主要的营养成分及其生理作用以及关于红肉及加工肉制品合理膳食的建议。
Abstract：Recently, the branch of the World Health Organization (WHO)—the International Agency for Research on Cancer (IARC) published a report stating that processed meat and red meat were classified as a Group 1 carcinogen and a Group 2A carcinogen, respectively. The rigor and scientificity of this theory has been doubted by researchers engaged in meat product processing all over the world. Red meat itself does not cause cancer, and many nutrients (protein, fat, vitamins, trace nutrients, and so on) are contained in it, which play an important physiological role in the maintenance of human health as material and energy sources. This paper reviews the progress made in the study of the relationship between red meat and processed meat and cancer, the presence and control of possible harmful substances in meat, the main nutritional components in meat and their physiological roles, and suggestions on reasonable consumption of red and processed meat.
牛海力，孔保华. 红肉及加工肉制品与癌症风险关系的研究进展[J]. 肉类研究, 2015, 29(12): 6-11.
NIU Haili, KONG Baohua. A Review of the Association of Consumption of Red Meat and Processed Meat Products with Carcinogenic Risks. Meat Research, 2015, 29(12): 6-11.
