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Lung cancer in the meat industry
D Coggon1, B Pannett, E C Pippard
1Environmental Epidemiology Unit, University of Southampton, Southampton General Hospital, UK.
British Journal of Industrial Medicine
|March 1, 1989
Summary
Butchers show higher lung cancer rates, possibly linked to exposure to recently slaughtered meat. Further research is needed, but papilloma virus infection is a suspected cause for this occupational cancer risk.
Area of Science:
- Occupational Health
- Oncology
- Epidemiology
Background:
- Routine statistics indicate elevated lung cancer rates among butchers.
- Potential causes include viral infections, chemical exposures from meat processing, or tobacco use.
- The meat industry workforce requires further investigation regarding cancer risks.
Purpose of the Study:
- To investigate the mortality patterns, specifically cancer incidence, in a cohort of male butchers.
- To explore potential occupational risk factors for lung cancer in the meat processing industry.
Main Methods:
- A mortality study was conducted on 1610 men from three British meat processing companies.
- Observed mortality rates were compared to expected rates in the general population.
- Cancer incidence, particularly lung cancer, was analyzed in relation to job roles and exposure duration.
Main Results:
- Overall mortality was lower than the national average (271 observed vs. 310 expected deaths).
- An excess of cancer deaths was observed (87 observed vs. 80 expected).
- Lung cancer deaths were significantly higher (42 observed vs. 32 expected), especially in those exposed to recently slaughtered meat for over 10 years.
Conclusions:
- Findings suggest an increased risk of lung cancer in butchers, particularly those with prolonged exposure to fresh meat.
- Papilloma virus infection is considered a likely cause if a specific occupational hazard exists.
- Further investigation into smoking habits within the meat industry is recommended to fully understand lung cancer risks.