The WHO classified processed meats in the same cancer risk category as tobacco | TECHNOLOGY

According to the CIIC, products such as ham, sausage and bacon were incorporated into the so-called Group 1, the category that groups together agents for which there is conclusive evidence that they can cause cancer in humans.

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Tobacco and asbestos are also found in this group, although The WHO clarified that the classification does not equate the level of risk associated with each of these elements.

The inclusion of processed meats in Group 1 indicates that there is strong evidence for their relationship with the development of cancer, particularly colorectal cancer.

According to the CIIC, The scientific consensus was reached after analyzing numerous epidemiological and experimental studies which showed a higher incidence of malignant tumors in the large intestine and rectum among people who frequently consume these types of products.

The risk is not attributed to the meat itself, but to the industrial processes used to preserve and flavor it. Techniques like curing, salting and smoking, common in the production of processed meatsfavor the formation of potentially harmful chemical compounds. Among them are nitrosamines, which are generated when nitrates and nitrites used as preservatives react with meat proteins.

These substances can alter cellular DNA and, with prolonged exposure, promote the development of carcinogenic processes.

Added to this factor is the use of high temperatures during cooking, such as when grilling or frying. According to andl CIIC, these methods can increase the presence of other carcinogenic compounds, such as heterocyclic amines, which are formed when meat comes into direct contact with very hot surfaces or fire. The combination of chemical preservatives and aggressive cooking techniques raises the overall risk associated with these foods.

Given this scenario, public health specialists and the medical community recommend significantly limiting the consumption of processed meats and, when possible, avoiding them in the daily diet. For those who decide to keep them in their diet, it is suggested to reduce both the frequency and the size of the portions, avoiding their daily intake.

As alternatives, experts propose replacing ultra-processed meats with other protein sources, such as fish, legumes and products of plant origin that do not require intensive industrial processes. These options have a lower risk profile and provide essential nutrients for a balanced diet.

The WHO and IARC point out that reducing the consumption of processed meats can reduce cellular damage associated with prolonged exposure to carcinogenic compounds and, thereby, reduce the probability of developing colorectal cancer and other related diseases.

The organizations emphasize that it is not about adopting extreme measures, but about making sustained changes, such as prioritizing fresh foods, diversifying protein sources and choosing less aggressive cooking methods.

The impact of these dietary modifications transcends cancer prevention. According to the WHO, a diet based on fresh and natural products contributes to improving quality of life and reducing the global burden of chronic diseases. In this framework, primary prevention, which includes healthy eating habits, is considered one of the most effective tools for protecting public health.