Processed red meat and cold cuts could cause colorectal cancer due to carcinogens formed during the manufacturing process, according to a study published in the journal Cancer Prevention Research.
Researchers at the French National Institute for Agricultural Research in Toulouse used rats to study the effects of processed meat on the colon and digestive system.
The researchers created various preparations of red meat by adjusting four different factors, including the method of cooking, the exposure to air, the addition of nitrates, and the levels of heme – an iron-based substance included in most processed meats to give them an attractive red color.
A preparation of meat closely resembling commercially-processed ham was found to cause the highest incidence of intestinal lesions when fed to the rats.
"The analysis of experimental studies in rats with chemically-induced colon cancer showed that dietary hemoglobin and red meat consistently promote… a [supposed] pre-cancer lesion," note the study authors.
The researchers believe that the high levels of heme could cause carcinogens to form during the manufacturing process. These findings suggest that there may be a healthier way to prepare cold cuts and processed meats such as ham, bacon and sausage.