A sausage a day increases cancer risk
Eating a sausage or three rashers of bacon a day can increase the risk of bowel cancer, a scientist has claimed.
Consuming processed meat raises the risk of cancer by one fifth with as little as 50g containing enough cancer-causing substances – known as N-nitroso compounds – to put meat eaters at heightened risk.
Professor Wiseman backed the claims stating: ‘We are more sure now than ever before that eating processed meat increases your risk of bowel cancer.’
He added: ‘Whether it is bacon or ham, the safest amount to eat is none at all.’
Processed meat such as pastrami, hot dogs, bacon and processed sausages, is preserved by smoking, curing, salting or adding preservatives. Hamburgers and minced meat are also a risk if they have been preserved with salt or chemical additives.
One in 20 people are diagnosed with bowel cancer and 16,000 people die from it every year. It is the third most common type of cancer in Britain.
The charity World Cancer Research Fund recommended in a report last year that people eat less than 500g of cooked red meat a week and avoid processed meat altogether.
Sarah Hiom, director of health information for Cancer Research UK, supported the latest findings but stated: ‘It is also important to remember that many other parts of your diet and wider lifestyle can affect the risk of bowel cancer, along with the genes.’