Processed meat increases the risk of heart disease & Diabetes

Posted in Latest Research ... May 18th, 2010

A review by the Harvard School of Public Health found that people who consumed 50g of processed meat every day (equivalent to 2 rashers of bacon) have a 42% higher chance of developing heart disease and a 19% higher chance of developing Type 2 diabetes. Processed meats are those that have been preserved by salting, curing, smoking or by the addition of chemical additives and include ham, sausages, bacon, hot dogs, pepperoni & salami. It is thought that the increased risk is due to the addition of salt and preservatives such as nitrites and nitrates, rather than the saturated fat or cholesterol content. Salt increases blood pressure which therefore increases the risk of heart disease, while nitrates promote arterial plaque formation and inhibit the body’s ability to handle sugar, both of which are linked to Type 2 diabetes. Unproceesed meat such as beef, lamb or pork, contain the same amount & type of fat as processed meat, yet the link was only found with the processed meats.

Just Nutrition Viewpoint

Processed meats have already been linked to an increased risk of breast, ovarian and bowel cancer as well as to childhood leukaemia. This study is interesting in that it links the increased risk to the chemical additives in the meat rather than to the meat itself.  Amines, which are derivates of ammonia, are found in meat which then combine with sodium nitrite, a chemical preservative, to form nitrosamines that are known carcinogens. The dilemma for food manufacturers is that, while they are aware of the link between nitrosamines and cancer, such preservatives are very effective against certain bacteria, particularly Clostridium botulinum, that can cause food poisoning. Their solution is to restrict levels to the minimum amount that kills such bacteria and their toxins. Their propensity to cause cancer, however, remains.

Bacon has the highest level of nitrosamines of all foods; in addition frying significantly increases the level of these toxic chemicals. Therefore fried bacon is a particularly hazardous food and is one to strictly avoid if cancer prevention is high on your health agenda.