Processed meat is a type of meat that has been treated through various methods such as smoking, curing, salting, or adding preservatives. This type of meat can be found in many processed food products such as hot dogs, sausages, bacon, and canned meat.

While these processed meats are popular among many people, studies have shown that there is a connection between processed meat and colorectal cancer.

What is Colorectal Cancer?

Colorectal cancer is a type of cancer that affects the colon or rectum. The colon and rectum are part of the large intestine, which is responsible for absorbing water and nutrients from food.

Colorectal cancer occurs when abnormal cells grow and spread in these areas, leading to the formation of tumors. Symptoms of colorectal cancer can include changes in bowel habits, abdominal pain, and rectal bleeding.

Processed Meat and Colorectal Cancer Risk

Research has shown that consuming processed meat can increase the risk of developing colorectal cancer.

One study conducted by the World Health Organization (WHO) found that consuming just 50 grams of processed meat daily, which is equivalent to about 2 slices of bacon, can increase the risk of colorectal cancer by 18%. Another study published in the Journal of the American Medical Association found that people who consumed the highest amounts of processed meat were 42% more likely to develop colorectal cancer than those who consumed the lowest amounts.

How Does Processed Meat Increase Colorectal Cancer Risk?

There are several theories as to why processed meat may increase the risk of colorectal cancer.

One theory is that the chemicals used in the processing of the meat, such as nitrates and nitrites, can react with the proteins in meat to form cancer-causing compounds known as nitrosamines. Another theory is that the high levels of fat and salt in processed meat can damage the lining of the colon and rectum, leading to the development of cancer cells.

Additionally, cooking processed meat at high temperatures, such as grilling or frying, can produce carcinogenic compounds that may contribute to the development of colorectal cancer.

Other Factors that Increase Colorectal Cancer Risk

While consuming processed meat is a significant risk factor for colorectal cancer, it is not the only factor that can contribute to the development of this type of cancer. Other risk factors include:.

A family history of colorectal cancer
A personal history of inflammatory bowel disease, such as Crohn’s disease or ulcerative colitis
A sedentary lifestyle
A diet high in red meat and low in fruits and vegetables
Obesity

Reducing Colorectal Cancer Risk

While there is no surefire way to prevent colorectal cancer, there are several steps that people can take to reduce their risk:.

Avoiding or limiting consumption of processed meat
Eating a diet that is high in fruits, vegetables, and whole grains
Maintaining a healthy weight through regular exercise and a healthy diet
Getting regular colonoscopies starting at age 50
Quitting smoking

Conclusion

Processed meat has been linked to an increase in colorectal cancer risk, and studies have shown that even small amounts of processed meat can increase the likelihood of developing this type of cancer.

While there are several theories as to why processed meat may be a risk factor for colorectal cancer, it is clear that reducing consumption of processed meat can help lower a person’s risk. Additionally, maintaining a healthy diet and lifestyle can lower the risk of developing colorectal cancer, as well as other types of cancer and chronic diseases.