The harmful effects of deli meats are primarily attributed to the presence of nitrates and nitrites. These compounds are used as preservatives to maintain the color and flavor of the meat. When cooked or processed, nitrates and nitrites can form nitrosamines, which are potent carcinogens. Additionally, high-temperature cooking methods like grilling or frying can produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), both of which have been linked to cancer.
