April 26, 2016 – Processed meat linked to stomach cancer?

According to a report published by the World Cancer Research Fund International (WCRFI), the consumption of processed meats and foods preserved by salting increase the risk of developing stomach cancer. The report showed that consuming the equivalent of two slices of bacon per day increases the risk of developing stomach cancer by 18%. In light of this finding, the WCRFI has recommended against the consumption of processed meats. In defense of processed meats, the North American Meat Institute (NAMI) says that the role of Helicobacter pylori infection appears to be of greater concern in the development of stomach cancer. Betsy Booren, the Vice President of Scientific Affairs at NAMI maintains that “consumers can continue to enjoy processed meats as a part of their healthy, balanced diet.”
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