Promoting chronic inflammation, a breeding ground for the development of abnormal cells;
disrupting the gut microbiota, essential for the prevention of colorectal cancer;
increasing exposure to certain harmful substances, particularly nitrites and preservatives found in processed meats.
Processed meats: why they should be limited
Bacon, processed ham, sausages, nuggets… These foods are regularly linked to an increased risk of colorectal cancer. The World Health Organization has even classified processed meat as a known carcinogen.
Research shows that regular consumption of these products can increase the risk of developing colon cancer by nearly 40%, compared to occasional consumption.
The culprit: nitrates and nitrites used to preserve the color and flavor of the meat, which, once digested, can produce compounds toxic to intestinal cells.
The role of marketing and the lack of information
If these products remain so prevalent on our plates, it’s also thanks to very effective marketing. Advertisements present them as quick, festive, and modern, while minimizing their long-term effects.
Another factor is uneven regulation. Some countries ban additives deemed risky, while elsewhere they remain permitted despite doubts about their safety. As a result, many consumers are unaware of how harmful these foods can be to their health when consumed too frequently.
How to reduce risks on a daily basis
The good news is that a few simple actions are all it takes to limit the dangers and preserve your health in the long term.
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