Red, highly processed meat increases risk of cancer, experts say

According to UK nutritionists Duane Mellor and Matthew Lambert, red and highly processed meat is among the most carcinogenic foods, reports The Daily Mail.

Experts in the field of healthy food noted that it is impossible to avoid all carcinogens, but the risk of cancer can be considerably reduced if semi-finished meat products and products made from them— sausages, bacon, salami, chorizo, ham, hot dogs—are excluded from the diet.

The reason is that in order to increase its shelf life or improve its taste, the meat is subjected to special chemical treatment.

Thus, nitrates—that is, the salts of nitric acid—in these foods can be transformed into N-nitroso chemicals (NOCs). in the body. These substances are powerful carcinogens.

Steaks, burgers, and foods made from battered red meat are also on the list of high class carcinogens.

According to experts, red meat increases the risk of colon, stomach, and pancreatic cancer.

One of the possible causes of cancer is related to the haem compound, which contains iron and gives the meat a dark color.

However, it is not necessary to give up red meat completely. It is enough to limit it to 70 grams per day.

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