Meat
'Meat' as an unspecified umbrella term provides no clarity on species, processing level, or quality. IARC classifies processed meat as Group 1 (carcinogenic) and red meat as Group 2A (probably carcinogenic).
What it is
Generic umbrella term for animal flesh used as food (typically excluding fish/poultry depending on context).
Whole-food protein source.
Why it's flagged
- Red meat classified IARC Group 2A (probably carcinogenic)
- If processed, falls under IARC Group 1 (processed meat)
What regulators actually say
"Processed meat was classified as carcinogenic to humans (Group 1)... Red meat was classified as probably carcinogenic to humans (Group 2A)."
"Cook all raw meat to a safe minimum internal temperature... use a food thermometer to confirm."
Regulatory status
United States — FDA
Most meats regulated by USDA-FSIS, not FDA
European Union — EFSA
Regulated under EU food hygiene; species labeling required
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