Processing the risk of stomach cancer

| Post published on June 2, 2006
minute reading time

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
I joined Viva! as a health campaigner in 2005 after graduating from Bristol University with a PhD in molecular biology. My scientific training helped me research and write numerous reports, guides and fact sheets for Viva! including Meat the Truth, Fish-Free for Life, One in Nine (breast cancer and diet) and the substantial report on the detrimental health effects of consuming dairy; White Lies. This accompanied Viva!’s report The Dark Side of Dairy which spelt out the inherent cruelty of dairy farming. We were the first UK group to take on the dairy industry in this way, and many of our supporters go vegan after reading these reports.

View author page | View staff profile

Tags: ,

Scroll up