Daily consumption of sausage increases the risk of developing colorectal cancer due to the nitrates and carcinogens present in processed meats, said Russian physician Zarema Ten.

“The risk of colorectal cancer increases by 18% for every 50 grams of processed meat consumed per day. The culprits are nitrites and nitrates, which can convert into nitrosamines in the stomach, as well as carcinogens formed during smoking and frying,” Ten explained, as reported by RIA Novosti.

The doctor noted that sausages, hot dogs, and ham are classified in Group 1 of carcinogens according to the International Agency for Research on Cancer (IARC).

Ten also pointed out that consuming sausage increases the risk of heart attack and stroke.

“Saturated fats and trans fats found in sausages raise levels of ‘bad’ cholesterol (LDL), which deposits on artery walls as atherosclerotic plaques. This narrows the arteries and increases the risk of heart attack and stroke,” the physician concluded.