Nutrition cause

Processed Meat

Processed meat includes bacon, sausages, hot dogs, salami, corned beef, beef jerky and ham as well as canned meat and meat-based sauces. Red meat is a darker colour than white meat and includes beef, lamb and pork because of higher levels of proteins that bind to oxygen, haemoglobin and myoglobin in blood and muscle.

Risk C Factor
Measured in g

There are 13 risks of Processed Meat, including:

Diabetes Lymphatic outcome
Strong increased risk of Diabetes
Lymphatic system

1 study

Asthma Attack Respiratory outcome
Increased risk of Asthma Attack
Respiratory system

1 study

Colorectal Cancer Digestive outcome
Increased risk of Colorectal Cancer
Digestive system

3 studies

Heart Attack (Myocardial infarction - ACS) Cardiovascular outcome
Increased risk of Heart Attack (Myocard...
Cardiovascular system

3 studies

Coronary Heart Disease (Ischaemic Heart Disease) Cardiovascular outcome
Increased risk of Coronary Heart Diseas...
Cardiovascular system

1 study

Type 2 Diabetes Lymphatic outcome
Minor increase risk of Type 2 Diabetes
Lymphatic system

3 studies

Cardiovascular Disease Cardiovascular outcome
Minor increase risk of Cardiovascular Disease
Cardiovascular system

1 study

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Suspected carcinogenic chemicals can form during meat processing. These include N-nitroso compounds and polycyclic aromatic hydrocarbons. Cooking the meat at high temperatures, especially on a barbecue, can also produce these dangerous chemicals.

Recommended Dosage

Less than 3 times a week

Related to Processed Meat

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