IARC also classified red meat as "probably carcinogenic to humans (Group 2A), based on limited evidence that the consumption of red meat causes cancer in humans and strong mechanistic evidence supporting a carcinogenic effect."
A IARC tamén clasifica a carne vermella como "probablemente carcinóxena para os humanos (Grupo 2A), baseándose en evidencias limitadas de que o consumo de carne vermella causa cancro en humanos e evidencias mecanísticas fortes que apoian un efecto carcinóxeno."