A new study shows processed meats and red meats can cause cancer, a revelation that could likely influence the eating habits of many Americans, including Latinos.

Reuters reports a review from the World Health Organization's International Agency for Research on Cancer (IARC) has classified processed meats such as bacon and sausages as carcinogenic to humans, saying its consumption can lead to the development of colorectal cancer.

A press release from IARC stated processed meat was placed in its Group 1 list, along with tobacco and asbestos, for sufficient evidence linking its consumption to cancer.

Red meat (i.e., beef, pork, lamb, etc.) was classified in Group 2A, based on limited evidence of causing cancer but "strong mechanistic evidence supporting a carcinogenic effect."

The IARC published its findings after examining some 800 studies and meeting with 22 experts in France this October.

It is estimated that a 50 gram portion of meat eaten daily can increase colorectal cancer risk by 18 percent. That's roughly the equivalent of about two to three slices of bacon.

The IARC also found red meat to have links to bowel cancer, as well as pancreatic and prostate cancer, though the results were not entirely conclusive.  

While trends show Americans have been shifting to higher poultry consumption in recent decades, red meat still accounts for the largest proportion of meat consumption in the U.S.

A 2011 study from the National Center for Biotechnology Information found 22 percent of meat consumed in the U.S. is processed.

When it comes to Latinos, the study showed they actually consume less processed meat than white and black Americans. However, these new findings still prove a red meat diet can have disastrous consequences for a community that already suffers from high rates of coloterectal cancer. 

According to the American Cancer Society Cancer Action Network, colorectal cancer is the second most commonly diagnosed form of cancer among Latino men and women. In 2012 approximately 11,000 latinos were diagnosed with the disease, with 3,500 ultimately dying from it. 

To make matters worse, Latinos 50 years or older are less likely to get screened for colorectal cancer compared to white Americans in that age group. 

A 2011 Consumer Expenditure Survey from the United States Department of Labor indicates Latinos spend more money on beef and pork, a trend that could put them at an even higher risk for cancer. 

Nevertheless, the IARC says red meat still has its health benefits, and the key is in limiting the intake of meat rather than outright avoiding it.

"Red meat has nutritional value," IARC director Dr. Christopher Wild said.

"Therefore, these results are important in enabling governments and international regulatory agencies to conduct risk assessments, in order to balance the risks and benefits of eating red meat and processed meat and to provide the best possible dietary recommendations."