Processed pork

In 2015 IARC classified processed meat as carcinogenic to humans (Group 1), based on sufficient evidence that it causes colorectal cancer. Processed meat is meat that has been salted, cured, fermented, or smoked, such as bacon, ham, hot dogs, and salami. The World Cancer Research Fund advises eating little, if any.

Group 1 describes how certain the evidence is, not how large the risk is. IARC estimated that each 50 g eaten daily raises colorectal cancer risk by about 18%; a 2025 meta-analysis using more conservative methods found a smaller, consistent increase of at least 7%. The amount in this product isn't declared.

Strong evidence · Presence only; amount unknown · General population

1. IARC Monographs Volume 114: Evaluation of consumption of red meat and processed meat, International Agency for Research on Cancer
2. Cancer: Carcinogenicity of the consumption of red meat and processed meat (Q&A), World Health Organization
3. Limit consumption of red and processed meat (Cancer Prevention Recommendation), World Cancer Research Fund / American Institute for Cancer Research
4. Health effects associated with consumption of processed meat, sugar-sweetened beverages and trans fatty acids: a Burden of Proof study, Nature Medicine (Institute for Health Metrics and Evaluation)
5. Unprocessed red meat and processed meat consumption: dietary guideline recommendations from the NutriRECS Consortium, Annals of Internal Medicine (Johnston et al.)