Mixed
Consuming processed meat increases the risk of colorectal cancer, with each 50-gram daily increase linked to an 18% higher risk.
To reduce colorectal cancer risk, limit processed meat intake (bacon, sausage, hot dogs, lunch meats). Each 50g daily increase raises risk by 18%. Be aware that 'nitrite-free' labels often use celery juice, which acts as a nitrate source and carries similar risks. Focus on reducing overall processed meat consumption rather than seeking 'safer' processed alternatives.
Each 50-gram (~1 serving) daily increase in processed meat consumption was linked to 18% higher risk of colorectal cancer (relative risk [RR] = 1.18, 95% confidence interval [CI]: 1.10-1.28).
Why this rating
Based on IARC classification of Group 1 carcinogen and sufficient evidence from >800 epidemiological studies.
Source
Legal Feasibility of US Government Policies to Reduce Cancer Risk by Reducing Intake of Processed Meat
Parke Wilde et al. · Milbank Quarterly · 2019
DOI 10.1111/1468-0009.12385
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