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Eating Processed Meats Increases the Risk of Stomach Cancer
Posted: Sept 2006 (Return to the original web page from this print version)
The convenience and savoury taste of processed meats such as bacon, sausage and smoked ham comes at a cost – harmful to your health.
A Swedish research found that eating processed meats such as bacon, sausage and smoked ham would increase the risk of developing stomach cancer. These products are often salted, smoked, or with nitrites added to them in order to prolong their shelf-life.
The exact reason why processed meats resulted in more stomach cancer has yet to be determined by the scientists. It may be related to the food processing treatment itself, the preservatives or chemicals added, or the possible changes in the meat's chemical nature during the long storage period.
Research Details
The scientists collated a total of 15 previous studies on processed meats and stomach cancer. This covered 4,704 patients from 1966 to 2006. The analysis of data showed unequivocal results of an association between consumption of processed meats and stomach cancer.
The risk of developing stomach cancer rose by 15 to 38% if the consumption of processed meats increased by 30 grams (1 ounce) per day.
This research was conducted by the Karolinska Institutet in Sweden. The results were published in the Journal of the National Cancer Institute, volume 98, number 15, August 2006.
Prevalence of Stomach Cancer Worldwide
Worldwide, stomach cancer accounts for nearly 10% of total cancer deaths. It is the fourth most common cancer, but the second most common cause of cancer-related death.
It is highly advisable for consumers to eat more fresh meats and avoid taking processed meats.
Related Link: Food Preservatives
Related Link: Carcinogenic Food : Salted and Cured Food
