Are we being fed cancer cells? The lab-grown meat controversy

Eating a lot of red and processed meats has been linked to a higher risk of certain cancers, like bowel and stomach cancer, mainly because harmful chemicals can form when these meats are cooked at high temperatures or heavily processed (source, source, source, source, source). These chemicals, called mutagens, aren’t found in raw meat but are created during grilling, frying, or smoking (source).

Lab-grown meat on the other hand is made differently: it’s produced in clean, controlled settings and doesn’t need the same high-heat cooking or processing that creates these cancer-linked chemicals, so it likely doesn’t have the same risks. However, lab-grown meat is still very new, and scientists haven’t had enough time to study whether eating it affects cancer risk in the long run (source, source, source). Right now, there’s no evidence that lab-grown meat increases cancer risk, but more research is needed as it becomes more common.

Untangling links between meat consumption and cancer risk: where does lab-grown meat fit in?

‍According to large cohort studies and systematic reviews (source, source), cancer risk and particularly colorectal cancer, begins to increase when red meat intake exceeds about 350–500 grams of cooked weight per week. That’s roughly three to four portions per week, or about 50–70 grams per day. Beyond this, the risk rises in a dose-dependent way. For example, a meta-analysis (source) found that for every additional 100 grams of red meat per day, colorectal cancer risk increased by about 12–17%. For processed meat the evidence is even stronger and more consistent. Processed meats — like bacon, sausages, ham, and cured meats — were classified by the World Cancer Research Fund (source) as Group 1 carcinogens, meaning there is sufficient evidence that they cause cancer in humans. 

Lab-grown meat is produced from animal cells and is not the same as cured processed meat. There’s no long-term human data yet, so any risk would depend on how it’s made and cooked, with lower exposure expected if no heavy processing is applied and high-temperature charring is minimised.

What about claims that lab-grown meat is made from animal cancer cells because they replicate fast?

Lab-grown meat is indeed made by quickly growing animal cells in a controlled environment, but not by using cancer cells. The cells used are normal animal stem cells, which are grown and differentiated into muscle and fat cells, being carefully monitored to ensure they grow safely and do not become abnormal or cancerous (source). 

Some people worry about safety because the cells multiply quickly, but this is completely natural; it’s the same way stem cells grow and repair tissue in animals. The process is closely monitored to ensure the cells remain healthy and normal. In fact, lab-grown meat avoids some of the health risks linked to traditional meat, such as bacteria from slaughterhouses and harmful chemicals from processing (source, source, source).

However, like any new food, lab-grown meat does face safety challenges, including the risk of contamination during production and ensuring that all ingredients used in the growth process are food-safe. (source, source, source). These risks are being addressed with strict safety standards similar to those used in medicine and food manufacturing. There is no evidence that eating lab-grown meat increases cancer risk, and the idea that it is made from cancer cells is a myth. Still, because lab-grown meat is new, scientists and regulators are continuing to study its long-term safety to make sure it is healthy for everyone (source, source, source).