RED AND PROCESSED MEATS: POSSIBLE CARCINOGENS YOU NEED TO AVOID

WHAT ARE ‘RED’ AND ‘PROCESSED’ MEAT?

‘Red’ meat is any meat that’s a dark red colour before it’s cooked, such as beef, lamb, goat and pork. ‘Processed’ meat is meat that’s not sold fresh, but instead has been cured, salted, smoked, or otherwise preserved in some way (so things like bacon, sausages, hot dogs, ham, salami, and pepperoni).

Both of these types of meat are distinct from ‘white’ meats, like fresh chicken or turkey, and fish (neither of which appear to increase your risk of cancer).

There’s now a large body of evidence that bowel cancer and pancreatic cancer is more common among people who eat the most red and processed meat.

HOW DOES RED AND PROCESSED MEAT CAUSE CANCER?

Researchers are still trying to pin down exactly how red and processed meat cause cells to become cancerous, but the main culprits seem to be certain chemicals found in the meat itself.

In red meat, the problems seem to start when a chemical called haem – part of the red pigment in the blood, haemoglobin – is broken down in our gut to form a family of chemicals called N-nitroso compounds. These have been found to damage the cells that line the bowel, so other cells in the bowel lining have to replicate more in order to heal. And it’s this ‘extra’ replication that can increase the chance of errors developing in the cells’ DNA – the first step on the road to cancer.

On top of this, processed red meats contain chemicals that generate N-nitroso compounds in the gut, such as nitrite preservatives.

Cooking meat at high temperatures, such as grilling or barbequing, can also create chemicals in the meat that may increase the risk of cancer. These chemicals are generally produced in higher levels in red and processed meat compared to other meats.

But there are other theories too – some research has suggested that the iron in red meat could play a role, while others suggest the bacteria in the gut might play a supporting role too.

The evidence so far suggests that it’s probably the processing of the meat, or chemicals naturally present within it, that increases cancer risk.

DOES RED AND PROCESSED MEAT STILL HAVE A PLACE IN A HEALTHY DIET?

None of this means that a single meat-based meal is ‘bad for you’. What it does mean is that regularly eating large amounts of red and processed meat, over a long period of time, is probably not the best approach if you’re aiming to live a long and healthy life. Meat is fine in moderation – it’s a good source of some nutrients such as protein, iron and zinc. It’s just about being sensible, and not eating too much, too often.

WHY KIMS?

We understand that cancer is frightening, but it’s a lot easier to face the challenge when you have the best medical oncology specialist doctors in Hyderabad at KIMS, which is also one of the best cancer awareness centres in Hyderabad, guiding you and your family every step of the way. Our comprehensive, nationally recognized oncology program offers a full continuum of services, from diagnosis through treatment and recovery. We, at KIMS, are committed to being the best cancer support centres in Hyderabad.