In 2015, the World Health Organization (WHO) announced processed meat as one of the carcinogens for humans.

The International Foundation for Cancer Research recommends limiting the use of these products, consuming red meat at 340g to 500g per week.

Experts have not yet been able to compare the degree of carcinogenicity between processed meats.

Most of the research focuses on the most consumed products such as sausages, bacon.

As a result, the meats are lumped together, “it’s difficult to conclude which one is better than which,” says Dr. Hu.

“Theoretically, you could say that processed poultry and fish are not as harmful as red meat, because the amount of saturated fat of these two meats is lower, the amount of omega-3 fatty acids is more abundant. But we have no evidence of this yet.

Until doing in-depth studies, be careful when using processed fish,” dr Hu said.

According to Dr. Marji McCullough, Senior Scientific Director at the American Cancer Society, the main problem usually lies in the processing of meat, not the type of meat used.

She said the stage of treatment or storage with nitrates and nitrites can produce carcinogenic chemicals in food.

Besides, cooking meat at high temperatures produces more carcinogens, when the meat comes into contact with hot surfaces.

In addition, all processed meats contain a lot of sodium.

Excess sodium intake increases the risk of high blood pressure and cardiovascular disease.

Canned meat also increases the incidence of type 2 diabetes and memory impairment.

A 2021 study conducted in the UK found that every 25g of processed meat added in the daily diet could increase the likelihood of Alzheimer’s disease by 52%.