Daily consumption of processed meat may increase the risk of developing colorectal cancer at 18%, though in small amounts is not dangerous.
However, behind that dish that retains its fresh appearance for weeks, there are a number of hazardous processes and substances that can cause serious health impacts, such as the development of cancer.
So says a recent study released by the group of cancer researchers from the World Health Organization (WHO), which revealed that the bacon, sausages and many other products of this type have a significant amount of carcinogenic compounds that can influence growth malignant cells.
Details of the study that the bacon and other processed meats could cause cancer ...
The International Agency for Research on Cancer (IARC, for its acronym in English), which depends on the World Health Organization revealed that there is "sufficient evidence" to say that frequent consumption of processed meats can lead to cancer of the colon and rectum .
Given this excessive consumption of red meat as "possibly carcinogenic" to humans, based on the results obtained after the "limited test"; suggesting that may influence colorectal cancer, pancreas and prostate.
To reach this conclusion, they were invited 22 experts from 10 countries around the Monographs Program IARC, whose results were published in The Lancet Oncology.
The working group analyzed data found in almost 800 studies that have deepened in the associations of more than a dozen types of cancer and the consumption of red meat and processed meats.
In the end, they managed to conclude that each serving of 50 grams of processed meat consumed per day may increase the risk of colorectal cancer by 18%.
Thus, Christopher Christopher Wild, Director of IARC, said:
"These results support the most current public health recommendations on limiting meat consumption."
Even though it is undeniable that red meat has an important nutritional value, the expert says that these results will help regulators and governments to issue their own nutritional recommendations.
Red meat that should be avoided are:
- Calf.
- Pig.
- Lamb.
- Horse.
- Goat.
For hazardous processed meats care about those that pass through processes such as salting, drying, fermentation and many other techniques whose main objective is to improve the taste and achieve greater conservation.
Among the better known include:
• Sausages.
• Hamburgers.
• Bacon.
• Mortadella.
• Sausage.
• Salami.
• Ham.
Of course, it was emphasized that the risk of developing colorectal cancer by processed meat intake remains low, although this may increase depending on the amount that each person consumes.
Dr. Kurt Straif, head of the Monographs Program IARC said:
"In light of a large number of people who consume processed meat, the impact on the overall incidence of cancer is a matter of public health concern."
The meat industry is starting to worry
After being disclosed the results of the search to all consumers, farmers and the meat industry have expressed concern that feel the impact of these publications can have on their sales.
In response to this, several industry groups and some members of the American Meat Institute (AMI, for its acronym in English) said in a statement that "cancer is a complex disease that is not caused by single foods" and, moreover he recalled the influence that lifestyle and environmental factors have.
In any case, health experts warn about the negative impact of a diet high in red and processed meats and invites all consumers to be more moderate with the portions that include in their diets.
While it is true that small amounts do not pose a high risk of developing cancer, could influence the long-term development, as well as other serious diseases such as obesity and cardiovascular and digestive problems.