Current knowledge is summarised by the WHO here. If anybody wants to read the science on which the assessment “possibly carcinogenic” is based, the relevant IARC monograph is here (not sure whether open access; summary is linked towards the end of the page). The accompanying press release explains a bit what the classification means.
On a side note, the “possibly carcinogenic” IARC assessment has also been applied to some things that I was interested to see were under review, such as Ginkgo biloba extract, Aloe Vera extract, Coffee, Bracken Fern, Carpentry and joinery, and Pickled Vegetables (traditional Asian). In the case of the latter, I wonder whether other pickled vegetables were also investigated, and, if so, why the assessment was different (alas, no time now…).
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