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Some clarifications on red meat and cancer

The evaluation on the carcinogenicity of red meat by the International Agency for Research on Cancer (IARC) – and not by WHO as many media reported – has given rise to a range of misunderstandings and is an example of how scientific communication on topics with a major public impact may prove extremely difficult.  As coordinator of the epidemiology Working Group that classified the consumption of red meat, I followed the process from

European and Italian research in food and agriculture sector

“The food and drink industry is the largest manufacturing industry in the European Union, generating turnover of €956 billion in 2010”, as claimed by the European Union itself. More than four millions Europeans work inside one of the 310.000 food enterprises (both primary and transforming). Nonetheless, 95% of these firms are composed by small or medium enterprises, which have less than 20 workers. In other