Processed Meats Linked to Heart Health Risk

09 Sep 2016 --- Eating 50g of bacon or ham every day could increase the risk of dying from heart disease by nearly 25%, a new study has shown. The study, published on the Journal of Internal Medicine, follows the announcement from the World Health Organization last October, warning of the dangers of consuming too much processed meat.

The study also showed that 50g of bacon, equivalent to around 3 slices, also increases the chances of death from cancer by eight per cent, specifically increasing the risk of pancreatic cancer by 19 per cent, bowel by nine per cent and breast and prostate tumors by four per cent.

Processed meat also increased the risk of diabetes by 32 per cent, the research showed.

It’s thought that the various treatments undergone by processed meat, including curing, smoking, salting and the use of chemical preservatives and additives in order to improve the shelf life or taste, could be behind its increased risk of health issues.

However, the study also looked at red meat in general, and showed that the consumption of unprocessed red meat is not without its risks.

By consuming twice as much unprocessed red meat, around 100g a day, it’s possible to raise the risk of advanced prostate cancer and bowel cancer by almost a fifth. It can also increase the risk of dying from cardiovascular disease by 15 per cent and by a stroke or breast cancer by 11 per cent each.

It’s estimated that about 34,000 cancer deaths per year are attributable to diets high in processed meat worldwide, while red meat is thought to be responsible for 50,000 cancer deaths per year worldwide.

Last October the WHO announced that bacon, sausages, and ham were among most carcinogenic substances and ranked them along with cigarettes, alcohol, asbestos and arsenic, resulting in a dip in sales of red and processed meat in the UK alone.

The continued evidence suggesting that both unprocessed and processed meat is unsafe for consumption could see a further impact on the sale of meat products worldwide.

However, despite growing evidence and advice from the WHO, the UK’s NHS still advocates the consumption of meat such as beef, lamb and pork as part of a varied and healthy diet.