Replies to LegCo questions

LCQ13: Consumption of processed meat and red meat

Following is a question by the Hon Frederick Fung and a written reply by the Secretary for Food and Health, Dr Ko Wing-man, in the Legislative Council today (November 11):

Question:

Earlier on, the World Health Organization (WHO) published an evaluation report on the carcinogenicity of the consumption of processed meat and red meat. Processed meat (such as sausages, ham and bacon) has been classified as "carcinogenic to humans" (i.e. Group 1), and red meat (including pork, beef and mutton) has been classified as "probably carcinogenic to humans" (i.e. Group 2A). The experts concerned have concluded that a daily consumption of 50 grams of processed meat products will increase the risk of colorectal cancer by 18 per cent. In this connection, will the Government inform this Council:

(1) whether, in the light of WHO's report, it will review the existing initiatives to promote a healthy diet; whether, in addition to stepping up publicity and education efforts, the Government will adopt a more prudent approach than that in the past in conducting tendering exercises and food procurement for the canteens inside government buildings, so as to ensure that people patronising those canteens are served with healthier food; if so, of the details;

(2) given that the Handbook of Selection of Lunch Suppliers devised by the Centre for Health Protection suggests schools to require suppliers to undertake that the provision of food products such as processed or preserved meat will be limited to no more than two days per week, whether the authorities will, in the light of WHO's report, update the relevant guidelines to require suppliers to undertake to avoid using ingredients like processed meat products in preparing lunches for students; and

(3) whether it will consider issuing guidelines to various bureaux and government departments to require them to choose food products and ingredients which comply with healthy diet principles (such as less meat, more vegetables as well as low sugar, low salt and low oil) in preparing or procuring food for the activities they organise, so as to take the lead in promoting a healthy dietary culture; if it will not, of the reasons for that?

Reply:

The International Agency for Research on Cancer (IARC) of the World Health Organization (WHO) announced the classification of processed meat as "carcinogenic to humans" (Group 1) and red meat as "probably carcinogenic to humans" (Group 2A) on October 26, 2015, which has aroused heated debate and attention worldwide. In view of this, the WHO made a statement on October 29 that it had published a report in 2002 to advise people to have moderate consumption of preserved meat so as to reduce the risk of cancer. The report published by the IARC does confirm the above-mentioned advice of the WHO. The report does not ask people to stop eating processed meat. Instead, it indicates that reducing the consumption of such products can reduce the risk of colorectal cancer. The WHO will continue to research into the role of processed meat and red meat within the context of a healthy diet.

In fact, the Department of Health (DH) has been actively promoting healthy lifestyles as the major prevention strategy against cancer. The healthy eating habits it advocates, that are eating more vegetables and fruits, less red meat and processed meat, etc., are consistent with the recommendation of the WHO. Apart from promoting healthy eating habits and lifestyles, the DH has specifically reminded the public that consumption of processed meat and red meat is associated with a higher risk of colorectal cancer. Over the years, the Centre for Health Protection has published featured articles entitled "Red meat consumption: the Good and the Bad", "Be Cancer Aware" and "Taking Care of Your Bowels - Colorectal Cancer Prevention and Screening" to explain the benefits and risks of eating red meat and processed meat, related health tips, as well as ways to prevent colorectal cancer. The DH and the Cancer Expert Working Group on Cancer Prevention and Screening under the Cancer Coordinating Committee jointly published a booklet entitled "Prevention and Screening for Colorectal Cancer" in 2013. The booklet sets out the risk factors for colorectal cancer, which include high consumption of red meat and processed meat, and recommends the public to reduce consumption of red meat and processed meat.

As for promotion in schools, the DH launched the "EatSmart@school.hk" Campaign in primary schools in the 2006/07 school year and published the Nutritional Guidelines on Lunch for Students (for use in primary and secondary schools). The Guidelines suggest that given five school days in a week, lunch suppliers should not serve item(s) from the limited food group on more than two school days per week. Items from the limited food group include processed meat or preserved meat, such as bacon, ham, sausages and luncheon meat. The Nutritional Guidelines for Children Aged 2 to 6 issued by the DH recommend pre-primary institutions to use fresh and healthy ingredients and avoid processed meat such as ham, bacon, sausages and luncheon meat. At the same time, the DH promotes the principles of healthy eating with the use of the Food Pyramid, which include choosing food that is low in fat, salt and sugar. Consumption of processed meat is not encouraged as their fat and salt content is relatively high. To safeguard public health, the DH will continue to keep in view the latest research and recommendations of both local and overseas health authorities, including the WHO, and make amendments to the relevant guidelines when necessary, so as to safeguard public health.

The tendering exercises and food procurement for canteens inside government buildings, as well as the production and order of food items for activities are arranged by the subject bureaux and departments themselves. In light of the study report of the IARC and the statement of the WHO, the DH has disseminated the related health information to government bureaux and departments and its partners, explaining to them and reminding them to pay attention to the report. In particular, government bureaux and departments are advised to reduce the use of processed meat when arranging and providing meals for staff and service targets. Government bureaux and departments are also asked to help disseminate the related health information to their stakeholders.

Ends/Wednesday, November 11, 2015
Issued at HKT 16:27

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