Here is the biggest news I heard last week: The World Health Organization (WHO) announced that processed meats — such as bacon, sausage, ham and hot dogs — can cause colon cancer. Now, for the first time processed meats are considered as dangerous as tobacco and asbestos. Red meats in general, including beef, pork and lamb, are also found to be "probably carcinogenic" to people.

Really? I knew for years that eating too much processed meats or red meats is not good for my health, but I had no idea they were so dangerous.

I have to admit I have only heard about this news from various media resources without reading the complete research study. Because I am not a medical doctor, nutritionist or biologist, I do not expect I can fully understand the vigor of the research even if I am presented with the full paper.

I am, however, feeling plenty of concern about my health because of the news. There are so many questions I would like to ask WHO and the government for clarification. For example:

• Should I stop eating processed meats and red meats immediately?
• Would it be better if I become a vegetarian?
• Since processed meats are as dangerous as tobacco and asbestos, are governments going to charge extra taxes on meats to discourage people from eating them?
• Must I be 18 or above and show my ID when I buy processed meats or red meats?
• Am I expecting to see some scary warnings on the packages for meat products, as I would for tobacco?
• If I still dare to eat some processed meats or red meats, what are the chances for me of getting colon cancer? Will it be safer if I limit my consumption to 2 ounces a day? 16 ounces a week? Or 1 pound a month? Please, tell me how much is too much.
• Do processed meats and red meats have the same effect on people of different ages and races? In other words, should I show special concern for being a middle-aged Asian man?

To restaurant owners and managers, this news probably sounds even more shocking than any other healthy trends that are coming to our way. Back in 2010, a New York assemblyman had proposed a bill to prohibit restaurants from adding salt in food because high sodium can cause high blood pressure, which leads to heart disease. For years, New York City has already banned trans-fats in food preparation.

Now that this announcement has been made ...

• Should restaurants stop serving processed meats and red meats? If immediate attention is not needed at this point, is there a deadline for implementing such change?
• In additional to the calorie and sodium level of each menu item, should restaurants include the warnings for all processed meats or red meats being served?
• Should restaurants start looking for alternatives to replace the "dangerous" ingredients?
• Will restaurants be divided into two groups? One serving "dangerous" meats, and the other serving "safe" food?
• If a loyal customer finds out s/he is diagnosed with colon cancer, can s/he sue the restaurant for serving processed meats or red meats?

As far as the supply chain is concerned, this news may even affect thousands of ranchers and the whole meat-packing industry. When people are encouraged not to eat processed meats and red meats, it is likely we will see more investments in poultry and fishing farms.

Isn't life already complicated? Now, this news just adds another straw to it. Referring to a famous Chinese proverb — "Having too much of a good thing may turn into a bad thing." — I guess I cannot worry too much as long as I make a good balance of what I eat.

How much does this news influence your behavior of consuming processed meats or red meats? Who should show particular concerns? The government? Farmers? Restaurants? Or consumers?