Although they seem practical and delicious, Sausages are not the best option to start the day, since their consumption can pose risks to your health if they become part of your routine.
The functional doctor, William Arias, MD, specialized in the field of Clinical Nutrition, Obesity and Metabolism, explains that “processed meats or sausages, as many of us know them, are meat products subjected to various industrialization processes for their conservation.”
Known on social networks as the Diet Doctor, Arias shares nutritional information about foods and their impact on health and remembers that sausage, bacon and ham are part of ultra-processed foods.
“Sausages have been associated with negative health effects and several diseases, such as high blood pressure, heart disease, chronic obstructive pulmonary disease, kidney disease and, most seriously, colon and stomach cancer,” he details.
Why are sausages a health risk?
The World Health Organization has recommended avoiding and reducing its consumption due to the negative impact it has to do with additives, particularly two: nitrates and salt.
Arias explains that the sausages are It adds a substance called sodium nitrite to preserve that pinkish red color that characterizes them, and above all to prevent the growth of bacteria.
Although many defenders of sausages argue that these nitrates are also present in vegetables. The expert warns that it is true, “But the nitrate in a vegetable is not going to be transformed into nitrosamine, which, ultimately, is the substance associated with stomach and intestinal cancer.”
Regarding salt, he comments that it is no secret to anyone that excess sodium takes its toll, and sausages are a very high source of it. This can cause problems for kidney health, blood pressure and an increased risk of Helicobacter pylori infection.
Importantly, this is not about fear mongering. No one is going to die or develop cancer from eating a hot dog at the movies once in a while, but if you eat sausages for breakfast every day, your health is at risk.
Relationship between processed meats and cancer
A revision of the American Institute for Cancer Research on Processed Meat Consumption and Cancer reveals that there is “convincing” that processed meat consumption increases the risk of colorectal cancer.
From these results, dietary recommendations to minimize risks due to the presence of compounds that are formed during the smoking, curing processes or through the addition of nitrates or nitrites.
Evaluations warn that regular consumption of even small amounts of processed meat increases the risk of colorectal cancer.
Another relevant piece of research indicates that processed meat represents a higher risk for colorectal cancer compared to unprocessed red meat.
What are the meats with the highest risk? Studies agree that they include: bacon, sausages, hot dogs, pepperoni, ham, corned beef, bologna and salami.
The Cancer Institute identified preparation methods (curing, nitrates/nitrites) of processed meats as a cause of risk. Therefore, it recommends strict minimization or total elimination of these products from the daily diet, prioritizing healthier alternatives.
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