Processed meats, such as bacon, sausage, and deli meats, are often high in preservatives, additives, and sodium. These meats undergo processes like smoking, curing, or salting, which can lead to the formation of carcinogenic compounds such as nitrosamines. Similarly, red meats like beef, pork, and lamb contain heme iron and saturated fats, which have been linked to an elevated risk of colorectal cancer. The World Health Organization (WHO) has classified processed meats as Group 1 carcinogens and red meat as Group 2A, indicating that they are probable carcinogens.
Full Story Source: 7 common food habits that increase cancer risk
