Saving your bacon

Researchers at the University of Aberdeen will join forces to consider the link between developing cancer and eating processed meat.

Professor Graeme Murray, Professor of Pathology and Consultant Pathologist, and Dr Silvia Gratz, Research Fellow, from the Rowett Institute of Nutrition and Health will provide an overview of recent research highlighting the association between cancer development and eating processed meats such as sausages and bacon.  They will present these findings at the second Café Med event of 2016. 

Professor Murray will begin the discussion by presenting some background information about colorectal cancer, including how the disease develops, the burdens of the disease and how to minimise the risk of developing the disease. 

Dr Gratz will follow Professor Murray with a review of recent research on dietary risk factors, especially eating red and processed meat, what the World Health Organisation (WHO) classification of processed meat as a Group 1 carcinogen means and what the World Cancer Research Fund recommended intake of these meats actually is.   

Dr Gratz said: “The recent WHO classification of processed meats as Group 1 carcinogens has created many newspaper headlines about the risks of eating bacon.  We’ll examine what we know about how the body processes meat and the link with cancer development.

“We will present the latest evidence we have and open the floor up for questions, discussion and debate. “

The ‘Save your bacon’ event is part of the popular Café Med discussion series and will be held at the Suttie Centre Lecture Theatre , Foresterhill from 6pm on Monday 22 February.  More details about the new series of Café MED can be found at

These free events, led by the Public Engagement with Research Unit at The University of Aberdeen, provide a chance for the public to join informal discussions with leading figures in medicine and biosciences.