Processed and Red Meat Linked to Increased Bowel Cancer Risk, Research Confirms
new evidence reinforces the connection between consumption of processed and red meat and an elevated risk of bowel cancer. A growing body of research, including studies cited by Cancer Research UK, points to specific chemicals in these foods as key contributors to cellular damage in the bowel, potentially leading to cancer progress over time.
While a balanced diet and healthy lifestyle are crucial for overall cancer prevention, experts emphasize that the link between meat consumption and bowel cancer is especially well-established. This isn’t about eliminating all meat, but understanding the risks associated with certain types and planning methods. The accumulation of damage to bowel cells caused by specific compounds found in meat is the primary concern, according to Cancer Research UK.
Three key chemicals have been identified as contributing to this risk: haem, a red pigment predominantly found in red meat; nitrates and nitrites, used as preservatives in processed meats; and heterocyclic amines (HCAs) and polycyclic amines (PCAs), formed when meat is cooked at high temperatures (pubmed/30376922).
The World Health Organisation defines processed meat as any that has been “transformed through salting,curing,fermentation,smoking,or other processes to enhance flavour or improve preservation.” Common examples include hot dogs (frankfurters), ham, sausages, corned beef, biltong or beef jerky, canned meat, and meat-based preparations and sauces. these products frequently enough contain pork or beef, but may also include other red meats, poultry, offal, or meat by-products.
cancer Research UK explains that nitrates and nitrites in processed meat can convert into N-nitroso chemicals (NOCs) within the body, directly damaging cells lining the bowel and increasing the likelihood of cancer. This cellular damage accumulates over time, raising the overall risk.
