PROCESSED MEATS AND CANCER: their link

Finally processed meats have been classified carcinogenic by WHO. Which means that it can cause can just like other carcinogenic substances.

The link between processed meats and cancer may not be new to health-conscious folks. Because it has been under studies for many years. But for folks that are not conscious will be new to them.

But what actually are processed meat?, how do they cause cancer and should they be banned? These are questions that will be possibly running through you minda and will surely be answered in this post.

WHAT ARE PROCESSED MEAT ?

Processed meats are meats that been transformed either through addition of chemical preservatives,  salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation. Hence

Sausages, hot dogs, salami,

Bacon, ham,

Salted and cured meat, corned beef,

Smoked meat.

Dried meat, beef jerky.

Canned meat etc

Are all processed meats.

Most processed meats  are beef or pork though  other red meats, poultry, and organs or blood are also used to prepare processed meats.

Note: meats  that have been frozen or undergone mechanical processing like cutting and slicing are considered unprocessed.

HOW DOES PROCESSED CAUSE CANCER?

Processed meat becomes carcinogenic during preparation process.

During the processing (preparing) of processed meat various chemical compounds are formed of which many of them are harmful to health.

1. Nitrite, N-Nitroso Compounds and Nitrosamines

Sodium nitrite is an ingredient used in processed meats. It is used as an additive to:

Improve flavor by suppressing fat oxidation (rancidification)

Preserve the red/pink color of meat

Prevent the growth of bacteria, improving flavor and cutting the risk of food poisoning

Nitrite (from the sodoim nitrite) in processed meat can turn into harmful N-nitroso compounds, the most widely studied of which are nitrosamines which was find to be carcinogenic.

Nitrosamines are usually formed when processed meat products are exposed to high heat (above 266°F or 130°C), such as when frying bacon or grilling sausages.

Studies in animals show that nitrosamines may play a major role in the formation of bowel cancer.

An observational studies in humans, indicate that nitrosamines increase the risk of stomach and bowel cancer.

In summary Processed meat that is fried or grilled may contain relatively high levels of nitrosamines. Which studies have find to play role  stomach and bowel cancer.

2. Polycyclic Aromatic Hydrocarbons (PAHs)

Smoked meats contain PAHs (Polycyclic Aromatic Hydrocarbons), substances that are formed at high-heat and considered carcinogenic.

PAHs are a large class of substances that form when organic matter burns.

They are transferred into the air with smoke and accumulate on the surface of smoked meat products and meat that is barbecued, grilled or roasted over an open fire. They can be formed from:

Burning wood or charcoal.

Dripping fat that burns on a hot surface.

Burnt or charred meat.

Hence smoked meat meat products can be high in PAHs.

Studies have shown that some PAHs can cause cancer in animals.

3. Heterocyclic Amines (HCAs)

Some processed meat products may contain heterocyclic amines (HCAs), carcinogenic compounds also found in well-done meat and fish.

When meat or fish is cooked under high temperature, such as during frying or grilling a class of chemical compound known as Heterocyclic amines (HCAs)

HCAs are not restricted to processed meat, but significant amounts can be found in sausages, fried bacon and meat burgers.

HCAs cause cancer when given to animals in high amounts. Generally speaking, these amounts are much higher than those normally found in the human diet.

Observational studies in humans indicate that eating well-done meat may increase the risk of cancer in the colon, breast and prostate.

4. Heme iron:

The heme iron found in red meat may damage the lining of the colon. This is because processed are usually prepared using red meat.

SHOULD PROCESSED MEATS BE BANNED?

No but its consumption should be minimized to the low possible point because it is a good source of proteins and vitamins.

Though according to report by WHO just 50g of processed meat per day - fewer than two slices of bacon - increased the risk of cancer by 18%.