According to the World Health Organization (WHO), processed meats are classified as Group 1 carcinogens, which means that they are a primary cause of cancer.

This includes meats that have been preserved by smoking, curing, or salting, or by the addition of preservatives such as nitrates or nitrites. The WHO has warned that consumption of processed meats can significantly increase the risk of certain types of cancer, including colorectal cancer.

What Are Processed Meats?

Processed meats are those that have been altered in some way to extend their shelf life or improve their taste. This includes ham, bacon, sausage, hot dogs, beef jerky, and deli meats such as salami and bologna.

Most of these products contain high levels of salt and fat, along with additives such as preservatives, flavorings, and colorings.

Why Do Processed Meats Cause Cancer?

Processed meats contain certain chemicals that are known to increase the risk of cancer. For example, nitrates and nitrites are often added to processed meats to enhance their flavor and color.

These chemicals are converted to nitrosamines in the body, which are known to be carcinogenic. Studies have linked nitrosamines to the development of several types of cancer, including stomach, bladder, and pancreatic cancer.

In addition, processed meats are often high in fat, which can increase the production of certain hormones that have been linked to cancer growth. High salt intake has also been associated with an increased risk of stomach cancer.

How Much Processed Meat is Too Much?

According to the WHO, even small amounts of processed meat can increase the risk of cancer. The organization recommends that people limit their intake of processed meats, and avoid them altogether if possible.

Related Article World Health Organization: Sausages, Bacon and Hot Dogs are Carcinogens

The American Cancer Society also recommends that people limit their consumption of processed meats, and choose leaner meats such as poultry, fish, or lean cuts of beef and pork.

What About Fresh Meat?

Fresh meat, such as beef, pork, or chicken, has not been classified as a Group 1 carcinogen by the WHO.

However, some studies have found that high consumption of red and processed meats is associated with an increased risk of several types of cancer, including colorectal, pancreatic, and prostate cancer.

It is important to note that not all fresh meat is created equal. Lean cuts of beef and pork, as well as skinless chicken and turkey, are generally considered to be healthy sources of protein.

However, meats that are high in saturated fat, such as fatty cuts of beef or pork, may increase the risk of heart disease as well as certain types of cancer.

How Can I Reduce My Risk?

If you are concerned about your risk of cancer, there are several steps you can take to reduce your risk:.

1. Avoid or limit your intake of processed meats.
2. Choose lean cuts of meat and remove visible fat.
3. Include plenty of fruits, vegetables, and whole grains in your diet.
4. Choose non-meat sources of protein, such as beans, lentils, and nuts.
5. Exercise regularly and maintain a healthy weight.
6. Avoid smoking and limit your alcohol consumption.

Conclusion

The WHO’s classification of processed meats as carcinogenic has raised concerns about the safety of these products.

While the evidence is clear that processed meats can increase the risk of cancer, it is important to keep in mind that cancer is a complex disease with many contributing factors. Reducing your intake of processed meats is one step you can take to reduce your risk, but there are many other lifestyle choices that can also help to prevent cancer.