To address the challenge of appropriately grouping agents and ordering recommended priorities for hazard assessment, we present a systematic and objective approach using chemoi nformatics that has been used to select pesticides for evaluation in recent IARC
monographs (Guyton et al.
Embedded in this celebration, the IARC
hosted the '50 for 50' initiative.
working group further assessed the effect of beverage temperature, reviewing studies that reported on the association of oesophageal cancer with the drinking temperatures of other beverages.
Un cuarto de siglo mas tarde, la propia IARC
reconsidero su decision y paso el mate y el cafe al Grupo 3 al que pertenecen agentes sobre los que no hay datos coherentes para clasificarlos como probable o posiblemente carcinogenos.
Dana Loomis, deputy head of the IARC
program that classifies carcinogens, said very hot drinks might cause a "thermal injury" in the throat that could eventually promote the growth of tumors, but that evidence was limited.
In its evaluation of very hot beverages, IARC
will say animal studies suggest carcinogenic effects probably occur with drinking temperatures of 65 Celsius or above.
research indicated that beverages at temperatures above 65 degrees Celsius (150 degrees Fahrenheit) may cause cancer of the gullet.
Writing in The Lancet Oncology, the IARC
researchers say that "biological plausibility exists for an association between very hot beverages and cell injury and the sequelae that might lead to cancer.
later created panic by declaring that processed meats belong in Group 1.
This report was based on a review of the world's body of human and laboratory research by an international working group of experts convened for the IARC
also classified red meat (beef, veal, mutton, lamb, pork, horse and goat) as "probably carcinogenic.
has evaluated the carcinogencity of the consumption of red and processed meat.