The global scientific community is once again raising the issue of the significant threat posed by processed meat. British scientists are demanding that authorities introduce mandatory labeling for bacon, ham, and meat delicacies with a warning about the potential for cancer development—similar to those placed on cigarette packs. The key danger lies in the nitrites used in the production of meat products. In the human body, these compounds transform into nitrosamines, which are recognized carcinogens. As far back as 2015, the World Health Organization (through the International Agency for Research on Cancer) classified processed meat as a Group 1 carcinogen—a category that includes substances with proven ability to cause cancer in humans. Daily consumption of 50g of processed meat increases the relative risk of developing bowel cancer by 18%. In the decade of inaction following the WHO report, approximately 54,000 cases of bowel cancer attributable to this cause have been recorded in the UK. For people with obesity, type 2 diabetes, and low fiber intake, the danger is particularly high. Zukhra Pavlova advises reducing the consumption of processed meat products (sausages, hot dogs, bacon, ready-made grilled chicken). Favor meat prepared without nitrites—boiled, stewed, baked, or steamed. Maintain a normal body weight, control blood glucose levels, and blood pressure. Increase the proportion of vegetables, fruits, whole grains, and plant-based proteins in the diet.
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