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Processed meat linked to pancreatic cancer

Sid Bonkers

Sid Bonkers

Well-Known Member
Messages
3,976
Location
S.E.London, N.W.Kent borders
Type of diabetes
Type 2
Treatment type
Diet only
Dislikes
Customer helplines that use recorded menus that promise to put me through to the right person but never do - and being ill. Oh, and did I mention customer helplines :)
Reports of a Swedish study emerging today suggests that eating 50g of processed meat every day can increase the risk of pancreatic cancer by 19%. Thats two slices of bacon :shock:

http://www.bbc.co.uk/news/health-16526695
 
Yes, I heard that too. There's long been a thought that the chemicals used as preservatives in some brands contribute to cancer - nitrates etc. Best to read the labels, buy from a reliable source and (sadly) don't go for the cheapest.

Humans have been eating pigs for a very long time, both fresh and preserved. I shan't stop eating bacon and sausages, nor salamis etc, which are not in my diet every day, but probably occur once a fortnight.

Viv 8)
 
I dont eat bacon every day Viv maybe once a week in Chicken with Tarragon and a couple of rashers now and again for breakfast or a bacon and brie sandwich occasionally so I dont think ill be ditching it either. I suppose ham is the same if its cured and I often have a ham sandwich for lunch
ponder2.gif
 
Me too, Sid - I find "nothing to excess" is the best motto. Except red wine, of course :lol: :oops:

If we stopped eating everything that is supposed to cause cancer we'd starve to death. I admit that "modern" food processing techniques have probably made things worse by adding so many chemicals - the best reason for eating fresh food of as good a quality as you can afford.

I have the occasional ham sandwich too - in multi-grain bread with lettuce and mayonnaise. I'm not keen on mustard.

Viv 8)
 
I keep processed meats to a minimum after reading research that it can increase the chances of bowel cancer a few years back, the smoking process in some meats such as bacon is said to increase the risk of cancer considerably so it's best to keep below the RDA in my opinion.
 
I am able to source bacon and sausages from the local farmer's market... no preservatives or nitrates. They offer single or double-smoked bacon and my preference is for the single.

As mentioned above: if we avoided everything that they told us was bad for us, we would have nothing left to eat! It becomes a question of balance... my way of eating controls my BGs, weight, lipids etc... is that worth the small risk of increasing certain rare forms of cancer? I am destined to die at some stage anyway :wink:
 
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