The World Health Organization (WHO) has released a new study that backs up previous data linking consumption of processed meats with cancer.

While millions of meat consumers could be affected by the study, experts are downplaying the potential impact the news will have on meat processors themselves.

Risk Versus Reward

According to MaxYield Cooperative analyst, Karl Setzer, consumers must remember the benefits of meat consumption as well. “What needs to be considered is the risk of cancer versus the benefits red meat provides: protein, minerals, vitamins, etc.,” K. Setzer told Benzinga. “Even the WHO claims the risk from developing cancer from eating red meat is low.”

It’s Not The Meat

When Benzinga asked Angie Setzer, vice president of Grain for Citizens, about the impact that this study will have on the meat industry, she said…

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