When discussing behavioral approaches to reduce cancer risk with their patients, physicians, dietitians, and other health care providers may find the WHO classification of processed meat as a carcinogen and red meat as a probable carcinogen helpful in motivating patients to make healthier dietary choices.
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Dr. Gapstur is the American Cancer Society’s vice president of epidemiology. Dr. McCullough is the American Cancer Society’s strategic director of nutritional epidemiology. Dr. McCullough attended the IARC evaluation as an observer.