Processed meats – such as bacon, sausages and ham – do cause cancer, according to the World Health Organization (WHO), adding that its report indicated 50g of processed meat a day – less than two slices of bacon – increased the chance of developing colorectal cancer by 18 per cent.
Meanwhile, it said red meats were “probably carcinogenic” but there was limited evidence.
The WHO did, however, stress that meat also had health benefits.
Processed meat has been modified to either extend its shelf life or change the taste and the main methods are smoking, curing, or adding salt or preservatives.
Simply putting beef through a mincer does not mean the resulting mince is “processed” unless it is modified further.
Processed meat includes bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as well as canned meat and meat-based sauces.
It is the chemicals involved in the processing which could be increasing the risk of cancer. High temperature cooking, such as on a barbeque, can also create carcinogenic chemicals.
If they were all had an extra 50g of bacon a day for the rest of their lives then the risk would increase by 18% to around seven in 100 people getting bowel cancer.
