Staff of the Inna Foundation are constantly working to prevent cancer. We have already reported about the dangers of meat products. Nevertheless, the human society, being influenced by certain food cultures inherent in different peoples, advertising slogans or false stereotypes, continues to consume meat products in huge quantities. Suffice it to say that over the past decades, meat production in the world has increased several times and is now, according to the Food and Agriculture Organization of the United Nations (FAO), 350 million tons per year. Good business for someone! But for health…
The well-known specialized British cancer research portal Cancer research categorically states that eating a large amount of red meat (processed or fresh, frozen) can cause cancer!
We remind you that red meat includes pork, beef, lamb, goat, hare, venison, lamb.
Processed meat refers to any meat that has been processed or minced. This can be smoking, drying, salting, canning or adding preservatives. These foods include ham, bacon, salami, sausages, and processed white meats such as chicken nuggets and cold cuts.
Scientists believe that eating large amounts of processed and fresh red meat may increase the risk of colon, stomach, and pancreatic cancer. “We know for sure that processed meat causes cancer. We are as confident in this connection as we are in other proven causes of cancer, such as smoking, – say experts from the British Cancer Research Organization. – Red meat is classified as a probable cause of cancer. This means that there is a lot of good evidence for such a link.”
Studies have shown an increase in the risk of developing cancer for every 25 grams of processed meat that a person eats per day. It’s like a slice of bacon or a slice of ham. Therefore, it is recommended to reduce the consumption of red meat to 70 grams or less per day, which is about 3 slices of ham.
In addition, chemicals found in meat, either added during processing or produced during cooking, actually increase the risk of cancer. These chemicals include:
— Hem. This is a natural chemical compound that is responsible for the color of blood. It can damage cells and cause bacteria in the body to produce harmful chemicals. This may increase the risk of developing cancer.
— Nitrates and nitrites. These substances are used to keep processed meats fresh longer. These substances can cause cancer! That is why processed meat increases the risk of cancer more than fresh red meat.
— Heterocyclic amines (HCA) and polycyclic amines (PCA). These chemicals are produced when meat is cooked at high temperatures, including grilling or barbecuing. They can damage intestinal cells.
Experts are sure that there is no better way to reduce the risk of developing cancer than to simply refuse fresh red and processed meat or reduce its consumption as much as possible!
It is important to know! Switching to more expensive red meat or organically processed meat does not reduce the risk of cancer!
Attention! Fresh white meats like chicken and fish have not been linked to cancer risk!
