Processed meats are classified as group 1 carcinogens and connected to a variety of diseases. Explore why and if there is a safe amount to consume.
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Introduction
In the United States, diet-related diseases are a leading cause of
mortality. There has been an increased focus on research to
understand the connection between specific foods and overall human
health. In 2015, the World Health Organization classified processed
meat as a carcinogen. Additional studies revealed a link between
processed meats and other chronic diseases like cardiovascular
disease and diabetes. Given the prevalence of these diseases and
their profound impact on public health, this information is a
critical part of shaping our understanding and management of
nutrition and well-being. In this article, we will explore the topic
of processed meat and the impacts of its consumption.
What Is Processed Meat?
The definition of processed meat is not fixed and is best understood
in the context of the methods used to produce it. This category of
meat broadly encompasses a range of treatments and processes, such
as smoking, salting, curing, fermenting, or even the addition of
chemicals, to enhance flavor or extend shelf life. Some examples of
meats typically deemed processed are ham, sausage, bacon, hot dogs,
jerky, pepperoni, canned meats, and deli meat. These meats are
classified as such because they have often undergone one or more of
the aforementioned treatment processes.
A commonly held belief is that most processed meats are red meat
like pork or beef, but they can include white meat such as turkey or
chicken. For example, many chicken products are subjected to a salt
bath for preservation and flavor enhancement, so they also fall
under the processed meat category. Additionally, despite being
associated with processed meat, not all red meat is considered
processed. Nonetheless, studies showed that unprocessed red meat has
adverse health effects as well.
Beyond these treatment methods, processed meats also have a
commonality in that they have been classified as a Group 1
carcinogenic and associated with chronic diseases. This
classification states that processed meats can increase the risk of
cancer. Additionally, numerous studies have shown a link between
processed meats overall and a variety of chronic diseases. The key
contributors to these adverse health effects are the high levels of
salt, saturated fats, damaging compounds, and additives.
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