processed meat

What Makes Processed Meat Carcinogenic?

The carcinogenicity of processed meat is primarily attributed to chemicals that form during the processing methods. These include nitrates and nitrites, which can form nitrosamines, known carcinogens, during cooking. Additionally, the smoking process can introduce polycyclic aromatic hydrocarbons (PAHs), and high-temperature cooking can produce heterocyclic amines (HCAs) and advanced glycation end-products (AGEs), all of which have been linked to cancer.

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