Scientists from around the world convened in Lyon, France–a city famed as the world’s gastronomical capital–this October to declare that local delicacies, such as andouille sausage and pork salami, are now classified carcinogens, placing them in the same category as smoking. The absurdity of that conclusion highlights the growing futility of efforts to classify certain chemicals, foods, and activities as either “carcinogenic” or not. Such classifications are supposed to inform consumers and their health care providers, but they do more to confuse and mislead. Read more.
