Reducing cancer risk – it's not just about the bacon

Cancer is caused by a combination of genetic, environmental and lifestyle factors. So what can you do to reduce your risk? Read the latest from UNSW’s experts.

Processed meat, including bacon, has been classified as causing cancer in humans while red meat could also be a culprit, according to a new report by the World Health Organization released today.

Our high ranking on the world scale for the prevalence of the cancer means Australians should take note of WHO warnings on eating red meat, writes Rosemary Stanton.

Fear around cancer clusters is distracting us from the real risks associated with our biggest killer.

Eating processed meat like bacon every day in no way gives you the same cancer risk as if you smoked a pack of cigarettes each day, but there is a danger all the same, writes Bernard Stewart.

Environmental chemical exposure is a valid concern, but the evidence does not support hyperbolic claims that we are swimming in a soup of cancer-causing chemicals, writes Darren Saunders. 

The rapid reduction in cost of DNA sequencing has made this one-time fantastical idea an emerging reality, but there are many reasons to be cautious, write Caroline Ford and Orin Chisholm.

With cancer now the world's biggest killer, it's clear that we won't beat the disease with treatments alone, says Bernard Stewart, co-editor of the World Cancer Report. What's needed is more legisation to regulate our behaviour.