Large-scale epidemiological studies have found a clear link between high consumption of processed meats and increased risk of cancer, including breast, colorectal, and lung cancer. A daily consumption of 50 grams of processed meat increases the risk of cancer by 18%. Fifty grams is the equivalent of two slices of bacon or a deli sandwich eaten every day for breakfast.
These meats often contain preservatives, such as nitrates. While these additives help extend shelf life, improve color and flavor, they can also produce a compound in the body that damages cellular DNA, thus promoting the development of cancer.
Even when products are labeled "nitrate-free," most still contain natural nitrates or other types of preservatives that pose a similar risk. These "nitrate-free" processed meats behave the same way in your body.
It is therefore recommended to avoid processed meats in your daily diet. Don't keep them at home by default. If you want to eat bacon every once in a while, at a restaurant brunch for example, do it guilt-free, but consider it an exception and not a habit.
Second food: alcohol
Alcohol is classified as a group 1 carcinogen, which places it in the same category as tobacco. It increases the risk of seven different types of cancer, including breast, colon and rectum, esophagus, liver, mouth, and throat.
