Doctors at K Hospital warn that red and processed meats not only raise the risk of colorectal cancer but also increase susceptibility to other cancers, including esophageal, lung, pancreatic, endometrial, and stomach cancer.
Research by the World Cancer Research Fund (WCRF) shows that consuming 50g more processed meat daily raises cancer risk by 18%, while 100g more unprocessed red meat increases it by 17%.
Preservatives like nitrites or nitrates in processed meats can form carcinogenic compounds, such as nitrosamines, linked to gastrointestinal cancers.
For instance, a study found that nitrosodimethylamine intake raised gastrointestinal cancer risk by 1.13 times and colorectal cancer by 1.46 times.
High salt content in processed meats also damages the stomach lining, promotes carcinogenic compounds, and aids Helicobacter pylori infection, increasing stomach cancer risk.
Additionally, haem iron in red meat causes oxidative stress, damaging DNA and proteins, and contributes to carcinogenic compound formation.
Studies, including the EPIC cohort, link red and processed meat consumption to higher gastric cancer risk due to these compounds.
The World Cancer Research Fund advises limiting red meat to under 500g weekly and avoiding processed meats to reduce cancer risk.
