Does Bacon Cause Cancer?

Bacon is a well-loved breakfast staple, known for its crispy texture and salty taste. However, in recent years, experts have raised health concerns over the consumption of this popular indulgence. Many studies have shown a link between bacon and other forms of processed meat, with cancer.

Processed meat refers to meat that has undergone processes such as salting, curing or smoking. This is usually done to enhance the flavor or extend their product shelf life. Examples of processed meat include bacon, ham, sausages and luncheon meat. On the other hand, red meat refers to all forms of meat originating from mammals, such as beef, pork and mutton.

In 2015, the World Health Organisation (WHO) released a statement, classifying processed meats as a Group 1 Carcinogen. According to the International Agency for Research on Cancer (IARC), a Group 1 carcinogen is a substance that is found to be carcinogenic to humans. Some examples of these substances include tobacco, alcohol and ionizing radiation.

From the analysis and evaluation conducted by the IARC, there was sufficient evidence associating bacon and other processed meats with cancer. It was found that consumption of these food products result in an increased risk of developing colorectal cancer.

On the other hand, red meat is classified as a Group 2A carcinogen. There is limited evidence showing a positive association between the consumption of red meat and developing colorectal cancer. This suggests that red meat could be carcinogenic to humans but more evidence is required to confirm the association.

Bacon and many other processed meats contain chemicals known as nitrates and nitrites. These chemicals are added to keep the meat fresh for a longer period of time by preventing the growth of bacteria which may result in food poisoning.

However, experts have highlighted that rather than nitrates and nitrites themselves being cancer causing, it is their interaction with protein found in red meat that causes cancer.

“It’s not so much nitrates/nitrites per se [that are carcinogenic], but the way they are cooked and their local environment that is an important factor. For example, nitrites in processed meats are in close proximity to proteins (specifically amino acids). When cooked at high temperatures, this allows them to more easily form nitrosamines, the cancer-causing compound,” shared Kate Allen, executive director of science and public affairs at the World Cancer Research Fund.

Besides nitrites and nitrates, there are a few other compounds found in red meat associated with cancer such as haem iron and heterocyclic amines. Haem iron is found naturally in red meat while heterocyclic amines are typically produced during the cooking process when high heat is applied.

According to experts, it is advised that consumption of cooked red meat should be limited to about 350–500g (about 12–18oz) per week while processed meat should be avoided altogether if possible. A study showed that moderate consumption of red and processed meat (approximately 79g a day) results in a 32% increased risk of colorectal cancer. This is opposed to a diet consisting of low amounts of red and processed meat (less than 11g a day).

Other than cancer, consumption of red and processed meats have also been linked with other diseases such as type 2 diabetes and cardiovascular diseases. Hence, it is generally advised to limit consumption of these foods. Experts have recommended that white meat, such as fish, is a good alternative to people who like to consume red and processed meats.

Learn more: Eating Habits That Increase Colorectal Cancer Risk