The Most Common Carcinogens To Know & Avoid

Processed Meat

The frequent consumption of processed meat can increase an individual's risk of developing certain kinds of cancer. Processed meats like hot dogs, sausages, salami, and bacon hold a group 1 classification in the International Agency for Research on Cancer or IARC carcinogenic groups. Red meats such as lamb, pork, and beef have been given a group 2 classification. Bowel cancer is the most common cancer found in individuals who frequently consume such meats. Certain chemicals in these meats are responsible for this increased risk for carcinogenesis by causing damage to the DNA in the cells of the bowel. Haem is a red pigment used in red meats and is known to contribute to carcinogenesis. Nitrites and nitrates are substances used in processed meats to keep them fresh for a longer period and are also known to contribute to the process of carcinogenesis. Polycyclic amines and heterocyclic amines are substances generated when certain meats are cooked at very high temperatures that have been proven to promote carcinogenesis in the bowels.

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