First food: processed meats
Processed meats are not ordinary meats. They are altered, dried, or smoked to extend their shelf life or enhance their flavor. Examples include deli meats, sausages, bacon, hot dogs, and beef jerky.
Large-scale epidemiological studies have established a clear link between high consumption of processed meats and an increased risk of cancer, particularly breast, colorectal, and lung cancer. A daily intake of 50 grams of processed meat increases the risk of cancer by 18%. Fifty grams is the equivalent of two slices of bacon or a deli meat sandwich eaten daily for lunch.
These meats often contain preservatives, such as nitrates. While these additives extend shelf life and improve color and flavor, they can also produce a compound in the body that damages cellular DNA, thus promoting the development of cancer.
Even when products are labeled “nitrate-free,” most still contain naturally occurring nitrates or other types of preservatives that pose a similar risk. These processed “nitrate-free” meats behave the same way in your body.
It is therefore recommended to avoid processed meats in your daily diet. Don’t keep them at home by default. If you want to eat bacon occasionally, at a restaurant brunch for example, do so without guilt, but consider it an exception and not a habit.
