Bacon.
It’s been there for us in a way nothing else could the morning after an epic night out. Its mouthwatering scent transports us to Saturday mornings of nostalgic times past. In recent years, the culinary world’s become more creative than ever in incorporating the comforting goodness into gourmet dishes.
(Oh, and then there was this epic discovery.)
And yeah, we all know it’s not exactly “good” for us.
But now, a brand new report – and one by some little company we like to cal the World Health Organization (WHO) – has linked processed meat, including bacon, to colon cancer. I know; I wish I could pretend I didn’t hear that too.
Today, the France-based International Agency for Research on Cancer (IARC) – part of the WHO – classified processed meats in the Group 1 list as “carcinogenic to humans,” based on substantial evidence for colorectal cancer. The group of 22 scientists evaluated more than 800 studies from several continents about meat and cancer to draw these conclusions.
Other things in Group 1 include Tobacco, asbestos, and diesel fumes. Yikes.
For those in need of a little clarification, processed meat refers to meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation. Most of it contains pork or beef. In addition to bacon, this also includes ham and sausages.
Before you go thinking your breakfasts are ruined forever, the good news is that, according to the experts, the risk of developing colorectal cancer because of their consumption of processed meat remains small. The risk, however, increases with the amount of meat consumed. So, if you’re opting for a bacon add-on daily in everything from your salad and sandwich, to your burger and pizza, you may want to re-evaluate.
According to the IARC experts, each 50-gram (1.8-ounce) portion of processed meat consumed daily increased the risk of colorectal cancer by 18 per cent.
Under the classifications of the report, red meat includes beef, lamb, and pork. When it comes to red meat, scientists classified it as group 2A as a “probable” carcinogen as it’s been associated with some cancers in several studies, though based on limited evidence. While a diet high in red meat has been linked to cancers, particularly those of the colon and pancreas, the scientists from WHO’s cancer agency also noted that red meat contains important nutrients like iron and zinc.
How meat is cooked can make a major difference. According to the report, grilling, pan-frying, or other high-temperature ways of cooking red meat produce the highest amounts of chemicals suspected to cause cancer. You know, all the ways that make it taste the best.
In an age when it seems like over-exposure to anything can potentially cause cancer, the key, of course, is moderation.