Processed meats ‘raise risk of heart disease and diabetes’

EATING processed meats like bacon, ham and sausages can increase the risk of heart disease and diabetes, according to latest research.

Processed meats are already linked to a higher chance of developing bowel cancer but a round-up of worldwide research has shown a link with other conditions.

A review by the Harvard School of Public Health found people who eat processed meats have a 42% higher risk of heart disease and a 19% increased risk of Type 2 diabetes.

They defined processed meat as any meat preserved by smoking, curing or salting, or with added chemical preservatives.

Examples include bacon, salami, sausages, hot dogs and processed deli or luncheon meats.

Unprocessed red meats, such as beef, pork or lamb, do not raise the risk.

Experts examined 20 worldwide published studies involving more than a million people. Results were based on an average daily serving of 50g of processed meat. A serving of 50g is roughly the equivalent of two rashers of bacon or one hot dog.

Writing online in the journal Circulation, the authors said: “Consumption of processed meats, but not red meats, is associated with higher incidence of coronary heart disease and diabetes mellitus (Type 2).

“These results highlight the need for better understanding of potential mechanisms of effects and for particular focus on processed meats for dietary and policy recommendations.”

The authors found the effects held true, even when lifestyle factors were taken into account.

Lead author Renata Micha said they found that processed and unprocessed meats contained similar amounts of saturated fat and cholesterol.

“In contrast, processed meats contained, on average, four times more sodium and 50% more nitrate preservatives.

“This suggests that differences in salt and preservatives, rather than fats, might explain the higher risk of heart disease and diabetes seen with processed meats, but not with unprocessed red meats.”