Processed meats, such as bacon, sausages, and deli meats, have been classified as Group 1 carcinogens by the World Health Organization, indicating sufficient evidence of their carcinogenicity in humans. Regular consumption of these meats has been linked to an increased risk of colorectal cancer. To mitigate this risk, health experts recommend limiting or avoiding processed meat intake.
American Institute for Cancer Research
In addition to processed meats, excessive consumption of red meat has been associated with an elevated risk of colorectal cancer. Health organizations advise limiting red meat intake to 12-18 ounces per week to balance nutritional benefits with potential risks. Incorporating alternative protein sources, such as poultry, fish, legumes, and plant-based proteins, can further reduce cancer risk and promote overall health. Click for More Details
