Stomach Cancer Risk in Processed Meats
A review, published in the Journal of the National Cancer Institute, of fifteen studies concludes that eating processed meats increases the risk of stomach cancer.
The Reuters Health report of this research review quoted the Swedish Karolinska Institute as saying that:
[P]rocessed meats were often salted or smoked, or had nitrates added to them, in order to extend their shelf-life, which could be connected to the increased risk of stomach cancer, the fourth most common type of cancer.
We don’t eat the bacon, the sausage, the smoked ham very often, but it can be so tasty once in awhile.
Did you know that Vitamin C is believed to help neutralize the free radical cell damage caused by nitrates? So, at least pop an extra sustained release Vitamin C when you indulge!
Subscribe to Feed