The discussion about red meat and cancer is more complicated than some people think. For years, headlines have warned people about the risks of eating red meat. The World Health Organization labeled red meat as a Group 2a carcinogen, meaning that it’s possibly carcinogenic. However, it depends on how you cook the meat. In September 2019, new findings began to question this classification. Research in the Annals of Internal Medicine found that the benefits of limiting red meat are small–so small that they could only be found in large populations. Overall, there is still a risk to red meat, but it’s far smaller than processed meat.
Like popcorn, peanuts’ carcinogens come from the packaging, not the food itself. According to the National Cancer Institute, some peanut molds support the growth of aflatoxins, fungi that form around certain crops. Aflatoxins are associated with a heightened risk of liver cancer. But what happens when you consume peanuts without aflatoxin? Throughout a 30-year study, researchers determined that eating a handful of peanuts every day may lower the chances of cancer. In a contradictory 2014 study, scientists found a link between peanut agglutinin (PNA) and the group of breast cancer in animal studies.