Will eating processed meat give you cancer?

How does smoking really compare to eating bacon sarnies and having a barbie in terms of cancer risk?

Both smoking and eating processed meat have been identified as cancer risk factors by the World Health Organization (WHO). This does not mean that a smoker or someone who eats processed meat will get cancer, but it increases the likelihood that they will.

Smoking is a very well-known risk factor for several types of cancer, including lung, throat, mouth, bladder, pancreas, and kidney cancer. Smoking increases the risk of cancer because it contains carcinogenic substances that directly damage DNA and other cellular processes in the body that ultimately lead to the uncontrolled cell replication that leads to cancerous tumour growth.

Processed meat has also been classified as a Group 1 carcinogen by the WHO, which means that there is sufficient evidence to conclude that it causes cancer in humans. Processed meat includes meat that has been preserved by smoking, curing, salting, or adding preservatives. Examples of processed meat include hot dogs, bacon, ham, sausages, and deli meats. However, the mechanism by which eating processed meats increases one’s cancer risk is unclear. There could be a connection between the nitrites and nitrates used to preserve some meats but these are not present in all meats and there is no definitive evidence that such preservatives generate carcinogens in the gastrointestinal tract.

Indeed, while nitrites and nitrates have been shown to form potentially carcinogenic N-nitroso compounds (NOCs) in the gut, the concentration of these compounds in processed meat is relatively low, and other factors may also contribute to the cancer risk associated with processed meat consumption. For example, cooking methods such as grilling and frying can generate carcinogenic compounds, and high-temperature cooking of meats has been linked to an increased risk of cancer. In addition, some studies suggest that the high levels of saturated fat and cholesterol in processed meat may contribute to cancer risk. It is perhaps more likely that high processed meat consumption is associated with unhealthy dietary and exercise patterns, such as a sedentary lifestyle and a higher intake of calories.

In terms of cancer risk, it is difficult to directly compare smoking and eating processed meat. Both increase the risk of cancer, but they do so in different ways and to different extents. Smoking is a more significant risk factor for lung cancer than processed meat, while processed meat may be a more significant risk factor for colon cancer. It is important to note that the risk of cancer from smoking and eating processed meat is also influenced by other factors, such as the frequency and quantity of consumption, as well as an individual’s genetics, lifestyle, and other environmental factors.

Limiting one’s consumption of processed meat and not smoking could be key to reducing one’s personal risk of getting cancer and other health problems. It is perhaps worth adding that alcohol is also a major risk factor for cancer.