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Writer's pictureRayki Goh, MSc

Processed Meats & Cancer Risk

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Dear food people,


In this series of articles,we challenge ourselves to explain shocking food facts in the simplest way possible and within just 1-minute, so you can learn to make wiser food choices each week! 


Always remember, FOOD IS MEDICINE.. and if you eat right, you might even find yourself losing some excess weight without breaking a sweat.


Now, let’s get to it~


 

PROCESSED MEATS


Processed meats, such as bacon, sausage, and ham, have been classified by the World Health Organization (WHO) as Group 1 carcinogens. This classification is reserved for substances for which there is convincing evidence that they can cause cancer in humans. The primary concern with processed meats is their strong association with colorectal cancer, which affects the colon and rectum.


The classification as a Group 1 carcinogen places processed meats in the same category as tobacco and asbestos, substances widely recognised for their carcinogenic potential. This does not mean that processed meats are as dangerous as smoking or exposure to asbestos, but it does indicate that the evidence linking processed meats to cancer is equally strong.


The cancer risk associated with processed meats arises from the methods used to preserve and flavour these products. Processes like curing, smoking, and adding preservatives introduce harmful chemicals, such as nitrites and nitrates, which can form carcinogenic compounds called N-nitroso compounds in the body. When these compounds interact with the lining of the colon and rectum, they can damage the cells and increase the likelihood of cancerous growths.


It’s important to understand that the risk is dose-dependent—this means that the more processed meat one consumes, the greater the risk of developing colorectal cancer. However, even small amounts can contribute to an increased risk over time.


So, the reason processed meats are linked to an increased cancer risk isn’t just about enjoying your favourite bacon or sausage; it’s due to the carcinogenic compounds formed during processing, such as nitrites and N-nitroso compounds, which can damage the colon and rectum, raising the likelihood of developing colorectal cancer, especially with regular consumption.



Here are Some Scientific Facts on Processed Meats:

  1. The World Health Organization (WHO) attributes 34,000 cancer deaths annually worldwide to diets high in processed meats.

  2. Consuming 50 grams of processed meat per day—approximately one slice of bacon or a small sausage—increases the risk of colorectal cancer by 18%.

  3. The Global Burden of Disease Project estimates that diets high in processed meats account for around 8% of all deaths related to colorectal cancer.

  4. A study published in BMC Medicine found that individuals who consume more than 160 grams of processed meat per day face a 44% higher risk of developing cancer compared to those who consume less than 20 grams per day.

  5. Research from the American Institute for Cancer Research (AICR) indicates that 10% of colorectal cancer cases could be prevented if people consumed less than 500 grams of red meat (including processed meat) per week.

  6. Processed meats contain up to 50% more nitrates and nitrites than fresh meats, significantly increasing the formation of N-nitroso compounds in the body, which are strongly linked to colorectal cancer.


 

The information provided in our articles is for educational and entertainment purposes only. It is not intended as a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified healthcare provider with any questions you may have regarding a medical condition. The content on our website, including articles, is not meant to endorse or promote any specific medical treatments, products, or procedures. The information provided is based on general knowledge and research at the time of writing. Medical practices and knowledge are constantly evolving, and what may have been accurate at the time of publication may not be current or applicable today.

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