Processed meat linked to heart disease, diabetes - What you need to know

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What's  New? 

A new study published in the journal Circulation suggests that eating processed meat treated with preservatives such as bacon, sausage, hot dogs, and other processed meats, may increase risk of heart disease and diabetes. 

The study, led by researchers from Harvard School of Public Health quantified the increase in the risk of heart disease and diabetes in those who ate lots of processed meat; they found that eating each serving of 1.8 oz (or 50 grams) per day of processed meat was associated with a 42 percent increased risk for heart disease and a 19 percent increased risk for diabetes. 

Renata Micha found the association between consumption of processed beef, pork and lamb products such as bacon, sausages, hot dogs, salami, luncheon or processed deli meats after data was analyzed from 1600 studies. 

They speculated that the possible cause for increased risk of both heart disease and diabetes heart are the preservatives used in processed meats.

Why are Preservatives used in the Preparation of Processed meats? 

Sodium nitrite and sodium nitrate are commonly used in processed meat to prevent a type of food poisoning called botulism, which is caused by pathogenic bacteria Clostridium botulinum. 

Sodium nitrite is also used to stabilize the red color and add flavor to processed meat like bacon, ham, hot dogs, smoked fish and corned beef, among other processed foods.

What are the Health Concerns Surrounding the Preservatives in Question? 

The preservatives per se are not much of any concern, as they are present in many other plant foods.  The major concern is that sodium nitrite and sodium nitrate can react with other compounds in meat or in the human body to form carcinogenic chemicals called nitrosamines. Nitrosamines are known to cause cancer in animals. 

What are the Specific Risks Associated with Nitrites and Nitrates? 

There is a risk among some, but the risk is manageable.  One way to reduce these hazards is to cut consumption of processed meat.  Those meat lovers who eat lots of processed products may consider taking high doses of vitamin C or taking a glass of orange juice while eating some highly processed foods.  

Studies have found that vitamin C, and possibly erythorbate as well, can deplete residual nitrite; the vitamin (which is a powerful antioxidant) inhibits the formation of N-nitrosamines. 

Because of the findings, the food industry actually uses some antioxidants like vitamin E, vitamin C and others to minimize the formation of cancer-causing agents in processed meat.  And recently, some processed meat manufacturers have eliminated sodium nitrates and nitrites entirely from their smoked meats; among them are hot dog franks prepared by Oscar Mayer and Ball Park.

By Jimmy Downs and editing by Rachel Stockton