Processed Meats Such as Salami, Sucuk, Sausages and Ham Increase Colorectal Cancer Risk

Many studies show that excessive red and processed meat may increase colon and rectal cancer risk, prompting extensive public information. Research involving the International Agency for Research on Cancer (IARC), a WHO body, with 22 experts across 10 countries was published in Lancet Oncology.

To reduce risk, daily red and processed meat intake was recommended to fall from 90gr. to 70 gr. The latest report supports reduction after finding that 50 gr. of processed meat daily, approximately 2 slices of salami or ham, may raise colorectal cancer risk by an average of %18.

Red meat includes beef, mutton, lamb, goat and similar meats. Processed meats are altered by salting, smoking, fermentation or similar preservation or flavoring methods, including salami, sucuk, sausages and ham. They may contain red meat, offal and leftover cuts.

Recent data suggest excessive processed meat could cause 34.000 deaths worldwide annually.

IARC evaluated more than 800 studies and examined the relationship between red meat, processed meat products and many types of cancer. The study found that consuming large amounts of processed meat products can cause cancer in humans, with sufficient evidencehaving been obtained. In other words, there is strong evidence that consuming large amounts of processed meat causes colon and rectal cancers.

Although evidence for conventionally cooked red meat was insufficient, experts suggest excessive intake may cause approximately 50.000 deaths worldwide yearly. Less commonly, it may also increase pancreatic and prostate cancer risk.

Increasing processed-meat consumption plays an important role in colorectal risk. Widespread intake has a global impact on cancer rates and major public health significance.

Experts recommend reducing consumption but recognize nutritional value. Evaluating risks and benefits and balancing intake accordingly is therefore emphasized as the better dietary approach.