What health risks are associated with high intake of red and processed meats?

The association between high intake of red and processed meats and an increased risk of heart disease and certain types of cancer is well-established in nutrition research. Processed meats, such as bacon, sausages, and deli meats, often contain higher levels of sodium and preservatives like nitrates and nitrites, which have been linked to negative health outcomes.

Moreover, red meats, particularly when cooked at high temperatures, can produce harmful compounds that may contribute to cancer risk. Studies indicate that consuming large amounts of these meats may elevate the likelihood of developing colorectal cancer, as well as other types of cancer, such as pancreatic and prostate cancer.

Additionally, high red meat consumption has been related to higher cholesterol levels and increased inflammation in the body, which are both risk factors for heart disease. Thus, reducing the intake of red and processed meats is often recommended as part of a balanced diet to mitigate these health risks and promote overall well-being.