Hundreds of experts urge USDA to remove processed meat from school meals
Key takeaways
- A letter signed by 300 clinicians and scientists is urging the USDA to remove processed meats from school meals as it updates school nutrition standards.
- The signatories say processed meat raises risks of colorectal cancer and heart disease, while school menus can easily replace it with legumes, whole grains, and others.
- The push comes during rising concern about colorectal cancer in younger Americans and growing school pressure to cut ultra-processed foods.
The US Department of Agriculture (USDA) is drafting proposed changes to the school meal pattern requirements to align with the latest Dietary Guidelines. A letter signed by 300 clinicians and scientists has been sent to the department’s secretary, Brooke L. Rollins, to urge the updates to remove processed meats from school menus.
The current school nutrition standards for meals include fruits, vegetables, whole grains, milk, and protein while limiting calories, sodium, and added sugar. Additional reductions are to follow in July 2027 based on the new national guidelines, which are heavy on protein, whole foods, and reducing highly processed foods, shares the School Nutrition Association (SNA).
The signatories emphasize that processed meat increases the risk of colorectal cancer and other types of cancer, making them unsuitable to be included in school meals. They define processed meat as animal products that have been cured, smoked, salted, or had preservatives added to change the taste or texture or extend shelf life.
The Dietary Guidelines for Americans 2025–2030 recommend against processed foods heavy with excess sodium, unhealthy fats, and chemical additives. However, US schools frequently serve deli slices such as bologna and ham, pepperoni-topped pizza, sausage, hot dogs, and other processed meats, the letter points out.
Colorectal cancer on the rise
March marks the US National Colorectal Cancer Awareness Month, and the Physicians Committee for Responsible Medicine recently found that almost half of the nation’s adults are not aware of the link between the disease and processed meat consumption.
Moreover, the letter notes that this cancer type is on the rise in young people in the US, and this type has risen among the top deaths caused by cancer in people 40 to 49 years old. It has also become the leading cause of cancer deaths in men aged 20 to 39 and the third leading cause in women in the same age group.
“Fifty grams of processed meat (less than two ounces), which is just two slices of deli meat, one hot dog, or a few strips of bacon, when consumed daily, increases cancer relative risk by 18%,” reads the letter.
Culprit compounds include N-nitroso in cured meats, heterocyclic aromatic amines in well-cooked meat, and polycyclic aromatic hydrocarbons in smoked meat. The letter warns that these can damage DNA in the cells lining the colon, which can trigger cancer development over time.
“Even processed meats marketed as ‘no nitrates’ or ‘no nitrates added,’ given to mean no nitrates except for those that naturally occur in celery powder, carry risk,” the letter warns.
It adds that 50 g of processed meat per day can also increase the risk of prostate cancer, pancreatic cancer, and overall cancer mortality.
Heart health risk
The letter references evidence of processed meat causing an increased risk of cardiovascular disease. “A meta-analysis of 43 studies on heart disease found a 26% increased risk of heart disease for 50 g of processed meat consumed.”
Saturated fat is noted as the most important risk factor in increasing this disease risk, as it increases LDL cholesterol in the blood, resulting in plaque buildup in arteries. Additionally, the toxic compounds in processed meats also cause chronic inflammation that could contribute to heart disease.
“Sodium via salt, a common preservative used in processed meat production, increases the risk of high blood pressure and is another risk factor for cardiovascular disease,” the letter adds.
The signatories urge the complete removal of processed meats, which they say can be easily replaced with legumes, whole grains, and plant-based alternatives, which will also help children meet protein and fiber requirements.
Meanwhile, the SNA’s SY 2025–26 School Nutrition Trends Survey reveals that almost all (99%) responding school meal program directors reported needing more funding, with 79% expressing an “extreme need to reduce reliance on ultra-processed foods.”
The SNA 2026 position paper urges the US Congress to tackle rising costs, enhance scratch cooking, and provide access to fresh produce.
