Bacon is a greasy guilty pleasure for most people. However, according to a study, it could also increase your risk of developing breast cancer. The results of a 2018 meta-analysis have revealed that bacon and other types of meat are associated with an increased risk of breast cancer.
Data from the meta-analysis was published in September 2018 in the International Journal of Cancer Research.
For the meta-analysis, researchers examined 15 previous studies, which involved a total of over 1.2 million women, to determine a connection between breast cancer and processed meat.
Data from the study revealed that people who ate the most processed meat, or at least 0.9 ounces to one ounce (25 to 30 grams) daily, had about a nine percent higher risk of breast cancer unlike those who ate the least processed meat (about 0 to 0.07 ounces or 0.17 ounces (two to five grams) a day. (Related: Confirmed AGAIN: Sodium nitrite preservative in processed meat causes breast cancer.)
Processed meats and cancer risk
Take note that not all studies regarding processed meats and cancer have arrived at the same conclusion. For example, a 2015 World Health Organization-affiliated study showed that while processed meats aren’t linked to breast cancer, the results implied that these kinds of food may increase colorectal cancer risk.
Dr. Marji McCullough, a senior scientific director of epidemiology research at the American Cancer Society, warned that breast cancer is a common disease among women. She added that processed meats such as hot dogs are popular food choices and that together, these factors highlight the importance of considering processed meats as a potential cancer risk. In fact, an earlier meta-analysis on the topic also reached similar conclusions.
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Other processed meats that may increase your cancer risk include:
- Beef jerky and dried meat
- Canned meat
- Corned beef
- Salted and cured meat
- Smoked meat
There are limitations, however. Research that points to a link between specific kinds of foods and the risk of certain health conditions have been inconclusive. For links between cancer and processed meats, current data suggests that the researchers could only assess the impact of high- and low-processed meat consumption since there was insufficient information about the risks of consuming 0.35 ounces to 0.5 ounces (10 or 15 grams) of meat products.
According to Andrew Milkowski, a meat science researcher and an adjunct professor of animal sciences at the University of Wisconsin-Madison who wasn’t involved with the new meta-analysis, some of the studies involved in the analysis had participants recall “what their diet had been like at certain points in the past.” Milkowski, who worked for Oscar Mayer before joining the University of Wisconsin back in 2006, advised that this research technique heavily relies on memories with a lot of room for under- and overestimation.
To address this concern, Maryam Farvid, the lead author on the latest project, and the research team only reviewed studies that surveyed women before they received any diagnosis. Farvid, who is also a researcher at the Harvard T. H. Chan School of Public Health, explained that the method she and her team used ensures that the women were less likely to confuse their pre- and post-cancer diets.
Milkowski posited that to gather accurate data, researchers needed to administer controlled diets to participants before they were diagnosed with anything. Researchers must then monitor the participants closely to identify any changes in their health. However, he admitted that these conditions are “extremely difficult to pull off.”
Milkowski added that the nine percent increase in risk noted in the report may be due to a statistical error and that it is not enough to be a cause for concern. Others pointed out the same thing when the results of the 2015 WHO-associated report were released since it stated that processed meats are “likely carcinogens” and that these types of food increased colon cancer risk by 18 percent.
Meanwhile, Farvid said that other dietary factors are also linked to breast cancer risk, like the amount of fiber or fruits and vegetables in an individual’s diet. She said that while these factors can also decrease or increase the risk of the disease by similar margins, not much is heard about these findings.
Avoidable cancer risk factors
Farvid advised that while study findings on the matter sometimes contradict each other, the fact that eating less processed meat can lower cancer risk is still significant, especially since other factors like genetics are unchangeable. It can be hard to change your dietary habits, but it doesn’t mean that doing so is impossible.
Both Farvid and McCullough warn that people should start paying attention to their consumption of processed meat. McCullough added that it is also part of the American Cancer Society’s current dietary recommendations for minimizing cancer risk.
Browse other articles about the dangers of processed meats and how they can cause cancer at Cancer.news.
The jury is in and the verdict is final: Processed meats like bacon, salami and sausage all increase breast cancer risk. A metanalysis of all 15 previously conducted studies on the subject, published recently in the International Journal of Cancer, has confirmed that eating processed meat is associated with a 9 percent increase in the risk of developing this type of cancer.
While there has been a lot of hype about the risks of eating red meat, this study found no connection between red meat consumption and increased breast cancer risk, confirming what Mike Adams, founder and editor of Natural News has been saying for 15 years. The increased risk is specific to processed meats because of their high nitrite and nitrate content.
“When we look at all the evidence together there is an increased risk of breast cancer with diets high in processed meats,” Dr. Mariana Stern, lead author from the University of Southern California’s Keck School of Medicine, told CBS Miami.
What’s the problem with processed meat?
The additives that take meat from healthy to dangerous are known as nitrites and nitrates. These chemicals are added to processed meats to preserve them, prevent the growth of harmful bacteria, add a salty flavor, and give cured meats their pink or red color.
Though our bodies naturally contain these chemicals and they are present in high amounts in certain vegetables, the problem comes in when they are exposed to heat in the presence of amino acids. When this happens, they turn into entirely different compounds, known as nitrosamines, which are potent cancer causers.
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Since processed meats are high in protein and therefore a source of amino acids, adding nitrates or nitrites to them and then exposing them to heat provides a perfect environment for the production of these dangerous nitrosamines, and therefore dramatically increases cancer risk.
Processed meats also increase risk of other cancers
Back in 2015, the World Health Organization classified processed meats as a group 1 carcinogen, meaning there is sufficient evidence to prove that they cause cancer.
The U.K.’s Guardian reported at the time:
Health scares are ten-a-penny, but this one was very hard to ignore. The WHO announcement came on advice from 22 cancer experts from 10 countries, who reviewed more than 400 studies on processed meat covering epidemiological data from hundreds of thousands of people. It was now possible to say that “eat less processed meat,” much like “eat more vegetables,” had become one of the very few absolutely incontrovertible pieces of evidence-based diet advice – not simply another high-profile nutrition fad. As every news report highlighted, processed meat was now in a group of 120 proven carcinogens, alongside alcohol, asbestos and tobacco – leading to a great many headlines blaring that bacon was as deadly as smoking.
Mike Adams warned back in 2004 that processed meats cause colorectal cancer, brain tumors and leukemia. And in 2005, he warned that they increase the risk of pancreatic cancer by 67 percent:
Consuming processed meats increases the risk of pancreatic cancer, says new research conducted at the University of Hawaii that followed nearly 200,000 men and women for seven years. According to lead study author Ute Nothlings, people who consumed the most processed meats (hot dogs and sausage) showed a 67% increased risk of pancreatic cancer over those who consumed little or no meat products.
The evidence is clear: It’s time to eliminate all processed meats from our diets. In fact, replacing all processed foods with fresh, unprocessed, organic fruits, veggies and meat is the healthiest choice we can all make for our future health.
Originally published: https://www.naturalnews.com/2018-10-16-sodium-nitrite-processed-meat-causes-breast-cancer.html
Author: Tracey Watson
As far as fast-food joints go, Subway is considered to be one of the healthier ones. The chain offers many low-calories menu items, and it agreed to ditch a harmful bread additive found in yoga mats after concerned citizens inked a petition demanding the chemical’s removal. But an investigation by the CDC Marketplace reveals what some are calling a disturbing and disgusting secret about Subway’s chicken strips: they’re not 100% chicken. 
It might be time for another petition.
A Marketplace DNA analysis of the chicken, found in Subway’s grilled sandwiches and wraps, found that in the case of 2 popular Subway sandwiches, the strips only contained about 50% chicken DNA.
The investigatory team tested 6 popular fast-food sandwiches:
- McDonald’s Country Chicken (grilled)
- Wendy’s Grilled Chicken Sandwich
- A&W Chicken Grill Deluxe
- Tim Hortons Chipotle Chicken Grilled Wrap
- Subway Oven Roasted Chicken Sandwich
- Subway Sweet Onion Chicken Teriyaki (chicken strips)
An unadulterated piece of chicken should come in at 100% chicken DNA. Seasoning, processing, and marinating can drop that number, so fast-food chicken seasoned for taste shouldn’t be expected to reach 100%. But out of all the sandwiches tested, Subway had the lowest percentage of chicken DNA:
- A&W Chicken Grill Deluxe – 89.4%
- McDonald’s Country Chicken – 84.9%
- Tim Hortons Chipotle Chicken Grilled Wrap – 86.5%
- Wendy’s Grilled Chicken Sandwich – 88.5%
Subway’s oven-roasted chicken scored a mere 53.6% chicken DNA, while the chain’s chicken strips scored only 42.8% chicken DNA. So, what else comprises most of Subway’s chicken?
In other words, you’re not just being fooled when you bite into a Subway chicken sandwich or wrap, you’re also consuming a major potential allergen.
Other Unnecessary Ingredients
The Marketplace investigation found that once the other (read: non-chicken) ingredients are factored in, the fast-food chicken contained about 1/4 less protein than you would get in a home-cooked piece of the poultry. Do you like a side of salt with your healthy chicken wrap? I hope so, because the sodium levels tested proved to be 7-10 times what they would be in a piece of unadulterated chicken.
Subway’s chicken is hardly fresh from the farm, as the company’s ads would have you believe.
Ben Bohrer, a food scientist at the University of Guelph, says the fast-food industry is well-known for its “restructured products” – smaller pieces of meat or ground meat held together by other ingredients to make them last longer and taste better. It’s a way for fast-food restaurants to make money off unknowing peoples.
If you’re a heart patient who eats at Subway thinking it’s a healthier, lower-salt alternative to McDonald’s, Burger King, or Wendy’s, it’s time to start packing your lunch instead.
Not Great for Diabetes, Either
Subway isn’t a great choice for people with diabetes, either. Nutritionist and registered dietitian Christy Brissette says that most of the added ingredients in fast-food meats are variants on salt and sugar, and the added sugar in these products can crank the carbohydrate level of a chicken breast to well above the 0% it should be.
In a statement, Subway said:
“Our recipe calls for one per cent or less of soy protein in our chicken products. We will look into this again with our supplier to ensure that the chicken is meeting the high standard we set for all of our menu items and ingredients.”
Subway Canada said:
“SUBWAY Canada cannot confirm the veracity of the results of the lab testing you had conducted. However, we are concerned by the alleged findings you cite with respect to the proportion of soy content. Our chicken strips and oven roasted chicken contain 1% or less of soy protein. We use this ingredient in these products as a means to help stabilize the texture and moisture. All of our chicken items are made from 100% white meat chicken which is marinated, oven roasted and grilled.”
 CBC News
Originally Posted: http://naturalsociety.com/investigation-reveals-subway-chicken-50-dna-1343/
Author: Julie Fidler
It’s probably not something you think about every day, whether or not the foods you are eating could contain carcinogens, but with almost 1.5 million people diagnosed with some type of cancer just last year, perhaps it’s time to look at what is in our foods that could be causing such a huge number of new cancer patients. Here is a list of the top 10 foods that you most likely consume every day that may contain carcinogens or be suspected of causing cancer.
1. Microwave Popcorn
Those little bags of popcorn are so convenient to just stick in the microwave, you wouldn’t think for a minute that they could be dangerous to your health, but they are.
First, let’s talk about the bag itself. Proved by Wikipedia, conventional microwave popcorn bags are lined with a chemical called perfluorooctanoic acid ( PFOA). This is a toxin you can find in Teflon also. According to a recent study at the University of California, PFOA is linked to infertility in women. Numerous studies in lab animals and humans show that exposure to PFOA significantly increases the risk of kidney, bladder, liver, pancreas and testicular cancers. You can read more about this substance and the above mentioned studies at cancer.org.