Processing the risk of stomach cancer
New research from the Karolinska Institute in Sweden confirms that processed meat products such as bacon, sausages and smoked ham, can increase the risk of stomach cancer. The review, published in the Journal of the National Cancer Institute looked at 15 studies and found that increasing the consumption of processed meat by just half a portion per day (30 grams), raised the risk of stomach cancer by between 15 to 38 per cent. Processed meats are often salted or smoked, or have nitrates added to them to extend their shelf-life, which could be connected to the increased risk of stomach cancer. Previous work has shown that eating high levels of red or processed meat increases the risk of bowel cancer, and there is growing evidence linking red meat to pancreatic cancer.
Larsson SC, Orsini N, Wolk A. 2006. Processed meat consumption and stomach cancer risk: a meta-analysis. Journal of the National Cancer Institute. 98 (15) 1078-1087.
About the author
Dr. Justine Butler
Justine joined Viva! in 2005 after graduating from Bristol University with a PhD in molecular biology. After working as a campaigner, then researcher and writer, she is now Viva!’s head of research and her work focuses on animals, the environment and health. Justine’s scientific training helps her research and write both in-depth scientific reports, such as White Lies and the Meat Report, as well as easy-to-read factsheets and myth-busting articles for consumer magazines and updates on the latest research. Justine also recently wrote the Vegan for the Planet guide for Viva!’s Vegan Now campaign.
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