Processed meat and cancer

What are ‘red’ and ‘processed’ meat?

First, let’s clear up some definitions.

‘Red’ meat is (as you might expect), any meat that’s a dark red colour before it’s cooked – 

this obviously means meats like  beef and lamb, but also includes pork.

‘Processed’ meat is meat that’s not sold fresh, but instead has been cured, salted, smoked,

or otherwise preserved in some way (so things like bacon, sausages, hot dogs,

ham, salami, and pepperoni). But this doesn’t include fresh burgers or mince.

Both of these types of meat are distinct from ‘white’ meats, like fresh chicken or turkey,

and fish (neither of which appear to increase your risk of cancer).

How does red and processed meat cause cancer?

Researchers are still trying to pin down exactly how red and processed meat cause cells to become cancerous,

but the main culprits seem to be certain chemicals found in the meat itself.

In red meat, the problems seem to start when a chemical called ham

– part of the red pigment in the blood haemeglobin  – is broken down in our gut to from

a family of chemicals called N- nitroso compounds.

These have been found to damage the cells that line the bowel,

so other cells in the bowel lining have to replicate more in order to heal.

And it’s this ‘extra’ replication that can increase the chance of

errors developing in the cells’ DNA – the first step on the road to cancer.

On top of this, processed red meats contain chemicals that generate N-

nitroso compounds in the gut, such as nitrite preservatives.

Cooking meat at high temperatures, such as grilling or barbecuing,

can also create chemicals in the meat that may increase the risk of cancer.

These chemicals are generally produced in higher levels in red

and processed meat compared to other meats.

and salt; and limit your alcohol intake. It might sound boring but it’s true:

healthy living is all about moderation.

Stop eating processed meat, such as bacon or hot dogs, causes cancer,

Except for smoking: that’s always bad for you.