‘No safe amount’: major study links processed meat to major health risks
Researchers find that even small amounts of processed meat increase the risk of type 2 diabetes, colorectal cancer, and heart disease.
Processed meats like sausages, bacon, salami, and burgers are not considered safe to eat in any amount, a new in-depth study finds.
Findings of the extensive study, published this week in the journal Nature Medicine, showed the connection between processed meats, sugar-sweetened beverages and trans fatty acids in a person’s diet and the risk of developing major diseases.
Dr. Demewoz Haile, lead author of the study and a research scientist at the Institute for Health Metrics and Evaluation in Seattle, said they had found that “even small amounts of processed meat, sugary drinks, and trans fatty acids is linked to increased risk of developing type 2 diabetes, ischemic heart disease and colorectal cancer.”
Researchers analyzed data from over 70 studies containing millions of participants, as part of the Burden of Proof study by the University of Washington’s Institute for Health Metrics and Evaluation. They concluded with strong evidence that there is “no safe amount” of processed meat to consume.
Eating the equivalent of one hot dog a day increases a person’s risk of developing type 2 diabetes by 11%, colorectal cancer by 7%, and ischemic heart disease by 2% in comparison to those who don’t consume any, the data shows. Processed meats have been classified as Group 1 carcinogens by the World Health Organization (WHO), while red meat is classified as “probably carcinogenic.”
“It’s been well-established by prominent entities such as the American Heart Association and WHO that trans fats, processed meats, and refined sugars increase risk of chronic disease across the board,” Destini Moody, RD, CSSD, LD, registered dietitian at Top Nutrition Coaching, told Medical News Today.
Moody explains that the concern with ultra-processed foods goes beyond their link to chronic inflammation. “These foods typically provide minimal nutritional value when it comes to essential micronutrients and antioxidants,” she says. “Filling one’s diet with them displaces foods that promote a longer life and better health, such as whole grains, fruits and vegetables, and unsaturated fatty acids.”
The research also found that drinking the equivalent of around a 12-ounce soda per day was associated with an 8% increase in type 2 diabetes risk and a 2% increased risk of ischemic heart disease.
“This current research has shown, yet again and consistent with prior research … that to achieve health gains it is best to avoid or minimize the habitual consumption of each of processed meat, sugar-sweetened beverages (SSBs) and industrially produced trans fatty acids (TFAs),” Dr. Nita Forouhi, head of nutritional epidemiology at the University of Cambridge, who was not involved in the study, told CNN.
Meat that has been preserved through chemical additives, salting, curing, fermenting, or smoking to enhance flavor or prolong shelf life is classified as processed. Examples include bacon, ham, hot dogs, sausages, corned beef, salami, canned meats, and jerky. Despite growing awareness of health risks, between 63% and 74% of U.S. residents continue to consume red and processed meat daily, according to research published by the National Institutes of Health (NIH).
The study comes at a pivotal moment, as the U.S. prepares to update its federal dietary guidelines - recommendations that not only influence how individuals are advised to eat, but also help determine how millions in government funding is allocated across food programs.
It’s important to note that the studies analyzed by researchers can only show an association between eating habits and disease, and relied on participants’ recollection of their diets, leaving room for misreporting.
The researchers used a newer statistical method called the ‘burden-of-proof’ approach, which helps measure and summarize how strong the evidence is linking certain risks to health problems. This method tends to produce conservative estimates, likely underestimating the true extent of the health risks of processed meat.
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