Processed pork, like other processed meats, is considered bad for health primarily because it contains harmful substances and is associated with an increased risk of chronic diseases. Key reasons why processed pork is bad include:
- Carcinogenic Chemicals: Processed pork is often treated with nitrates and nitrites as preservatives, which can form nitrosamines during cooking—compounds known to damage DNA and increase the risk of bowel cancer. Additionally, red meat contains haem iron, which can trigger cancer-causing compounds particularly harmful to the lining of the bowel.
- Increased Cancer Risk: Eating processed pork regularly is linked to higher risks of colorectal, stomach, prostate, pancreatic, breast, and other cancers. Processed meat is classified by the International Agency for Research on Cancer (IARC) as a Group 1 carcinogen, meaning it is known to cause cancer in humans; this category includes processed pork products like bacon and sausages.
- Chronic Disease Risk: Processed pork is high in saturated fats and salt, which contribute to high blood pressure, heart disease, stroke, and chronic obstructive pulmonary disease (COPD). The chemicals in processed meat also cause inflammation, further increasing cardiovascular risk.
- Harmful Cooking Effects: Cooking processed pork at high temperatures (e.g., frying bacon or barbecuing sausages) produces additional harmful chemicals that may damage bowel cells and raise cancer risk.
- Lifestyle Associations: Regular consumption of processed pork often correlates with unhealthy lifestyle habits, which can compound health risks. However, even independent of lifestyle, processed pork contains harmful compounds that raise disease risk.
In summary, processed pork contains chemical preservatives and carcinogenic compounds that increase the risk of cancer and chronic diseases, particularly when consumed in excess or cooked at high temperatures. Its association with harmful fats and salt further contributes to cardiovascular problems.
