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NEW ZEALAND, May 29, 2004: (HPI note: More reason not to eat meat…) New research shows meat workers have a higher risk of developing cancer, possibly because of exposure to cancer-causing viruses carried by sheep and cattle. In a comparison with the general population, a group of 6,647 meat workers was found to have a higher risk of developing all cancers and almost double the risk of getting lung cancer. The risk was increased when workers were exposed to biological material in animal urine, feces or blood. The new Massey University research, which supports previous international studies that showed an increased risk of leukemia, lymphoma and cancers of the lung and larynx among butchers and slaughterhouse workers, has alarmed the meat union and Green MP Sue Kedgley, who say more research needs to be done to identify the cause of the cancers. The study, by Dave McLean from the university’s Centre for Public Health Research, tracked the health status of people who worked in the meat processing industry for an average of seven years between 1981 and 1998 from three plants in the North and South islands. He compared their health to that of the general population. It found cancer mortality rates were higher than normal–69 deaths compared to 61 expected — while lung cancer rates were almost double–23 deaths compared to 13 expected. McLean said the findings were significant for public health policy making because of the high number of people employed in the meat processing industry (about 23,000 now, down from 34,000 eight years ago), but further research was needed to find the causes so they could be eliminated.

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