Reference summary — not medical advice or a personal risk estimate.
Processed meat
Summary
Bacon, sausages, hot dogs, and deli meats are associated with increased colorectal cancer risk.
Detail
Processed meat is meat transformed through salting, curing, fermentation, smoking, or similar processes. IARC classified processed meat as Group 1 in 2015 with sufficient evidence for colorectal cancer; limited evidence links it to stomach cancer. Public-health bodies recommend limiting consumption.
Regional relevance
global
Documented in these products
Presence in a product category doesn't imply the product causes cancer. Click each to see the source and context.
Sources
Primary sources
Supporting sources
- Canadian Cancer Society — Canadian Cancer Society — Reduce your risk
- ACS — ACS — Known and Probable Human Carcinogens
- Cancer Research UK — Cancer Research UK — Causes of cancer and reducing your risk
- IARC / WHO — European Code Against Cancer — European Code Against Cancer (5th edition) — 14 ways you can help prevent cancer
- NTP — NTP — Report on Carcinogens (US National Toxicology Program)
- Cancer Council Australia — Cancer Council Australia — Causes of cancer
- WCRF/AICR — WCRF/AICR — Diet, Nutrition, Physical Activity and Cancer: a Global Perspective (Third Expert Report)
- WCRF/AICR — WCRF — Cancer Prevention Recommendations
Consumer references
Third-party tools some readers use alongside primary evidence. Meyron doesn't endorse them; we link them because you'll otherwise hit them anyway.
- EWG Dirty Dozen (pesticide residues on produce)
Consumer ranking of produce items with the highest pesticide residues.
- California Prop 65 list
State of California's list of chemicals known to cause cancer or reproductive harm.
- Yuka (packaged-food & cosmetics scanner)
Consumer app that rates packaged-food and cosmetic products.