Is tinned mackerel a "processed meat"?

JackieChang

So I've been keeping away from processed meat recently (sanguidge ham, bacon etc) due to it being a carcinogen.

I do love my tinned mackerel though. I eat it every day as it's a good, cheap blast of protein and healthy fish oils.

Is it a processed meat though?

Day Lewin

Even cooking is processing. Do you eat everything raw?

Alf Veedersane

It's processed insofar ss they have renoved most of the sh*te you're unlikely to want to eat.

Fill yer boots.

jimmycrackcorm

Processing in this context means adding preservatives or other additives. Have a look at the ingredients list.

JackieChang

Day Lewin wrote: »

Even cooking is processing. Do you eat everything raw?

Yes.

Alf Veedersane

jimmycrackcorm wrote: »

Processing in this context means adding preservatives or other additives. Have a look at the ingredients list.

Tesco's mackerel in sunflower oil has an ingredient list of mackerel, sunflower oil and salt.

Swap water for sunflower oil for the mackerel in brine.

JackieChang

Just as a side note, it's better to get mackerel in brine. Omega 3 is oil soluble, so can be leeched out into the sunflower oil which you squeeze down the drain.

LiamaDelta

JackieChang wrote: »

So I've been keeping away from processed meat recently (sanguidge ham, bacon etc) due to it being a carcinogen.

I do love my tinned mackerel though. I eat it every day as it's a good, cheap blast of protein and healthy fish oils.

Is it a processed meat though?

I think this is a rather sweeping generalisation - I've not read anywhere that they are definite carcinogens, there is a huge amount of qualifiers to the data published. There is a big difference between something 'being a carcinogen' and something that is consumed in potentially carcinogenic quantities. It's similar to saying sugar causes obesity.

MysticMonk

JackieChang wrote:

Just as a side note, it's better to get mackerel in brine.

Which tastes vile.

mathie

LiamaDelta wrote: »

I think this is a rather sweeping generalisation - I've not read anywhere that they are definite carcinogens, there is a huge amount of qualifiers to the data published. There is a big difference between something 'being a carcinogen' and something that is consumed in potentially carcinogenic quantities. It's similar to saying sugar causes obesity.

http://www.who.int/features/qa/cancer-red-meat/en/

Processed meat was classified as Group 1, carcinogenic to humans. What does this mean?

This category is used when there is sufficient evidence of carcinogenicity in humans. In other words, there is convincing evidence that the agent causes cancer. The evaluation is usually based on epidemiological studies showing the development of cancer in exposed humans.

In the case of processed meat, this classification is based on sufficient evidence from epidemiological studies that eating processed meat causes colorectal cancer.

LiamaDelta

mathie wrote: »

http://www.who.int/features/qa/cancer-red-meat/en/

Thanks for that. I remember at the time being delighted that I don't really eat processed meat! However I find a lot of their commentary and explanations ambiguous...and from my cynical view I think purposely so that it generates headlines.

The IARC classifications describe the strength of the scientific evidence about an agent being a cause of cancer, rather than assessing the level of risk.

Can you compare the risk of eating red meat with the risk of eating processed meat? Similar risks have been estimated for a typical portion, which is smaller on average for processed meat than for red meat. However, consumption of red meat has not been established as a cause of cancer.

The consumption of processed meat was associated with small increases in the risk of cancer in the studies reviewed. In those studies, the risk generally increased with the amount of meat consumed.

This recommendation was based on epidemiological studies suggesting that small increases in the risk of several cancers may be associated with high consumption of red meat or processed meat. Although these risks are small, they could be important for public health.

I find it annoying that they barely mention that these assumptions are based on 'high consumption' and they never refer to what the level of risk actually is and also that the consumption of meat generally has benefits (which may outweigh the risks) and also the context that air pollution actually causes 6 times more deaths!

LiamaDelta

JackieChang wrote: »

So I've been keeping away from processed meat recently (sanguidge ham, bacon etc) due to it being a carcinogen.

I do love my tinned mackerel though. I eat it every day as it's a good, cheap blast of protein and healthy fish oils.

Is it a processed meat though?

To not answer your question - it would need to be decided whether the brine/sunflower oil is transforming the meat. My interpretation would be that it is not 'transforming' it, but it is preserving it.