Women who regularly eat processed meats such as bacon and ham may have a significantly increased risk of developing breast cancer. This follows from an extensive 10-year study published in the professional journal Clinical Nutrition. Sodium nitrate is to blame – preservative salt – which is demonstrably carcinogenic and also increases the risk of colon cancer.
Research authors from South Korea followed more than 71,000 women between the ages of 40 and 69 and found that women who ate processed meat at least once a week were 57 percent more likely to develop breast cancer than those who avoided these products.
The most pronounced effect was noted in women under 50 years of age. Scientists identified sodium nitrate – a preservative commonly used in the production of processed meats – as the main cause. This substance can create cancer-causing compounds in the body that damage DNA and cause mutations in breast tissue. Sodium nitrate is used to kill bacteria, improve flavor and preserve the pink color of cured meats, especially bacon and ham.
