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Processed meat

February 15, 2024

Processed meat is considered to be any meat that has been modified in order to either improve its taste or to extend its shelf life. Methods of meat processing include salting, curing, fermentation, smoking, boiling, frying, and/or the addition of chemical preservatives.[1] Processed meat is usually composed of pork or beef or, less frequently, poultry. It can also contain offal or meat by-products such as blood. Processed meat products include bacon, ham, sausages, salami, corned beef, jerky, hot dogs, lunch meat, canned meat, chicken nuggets,[2] and meat-based sauces. Meat processing includes all the processes that change fresh meat with the exception of simple mechanical processes such as cutting, grinding or mixing.[3]

Various types of processed meat for sale at a grocery store

Meat processing began as soon as people realized that cooking and salting prolongs the life of fresh meat. It is not known when this took place; however, the process of salting and sun-drying was recorded in Ancient Egypt, while using ice and snow is credited to early Romans, and canning was developed by Nicolas Appert who in 1810 received a prize for his invention from the French government.[3] Medical health organizations advise people to limit processed meat consumption as it increases risk of colorectal cancer.[4][5][6][7]

Preservatives edit

 
Nitrosyl-heme

Nitrate and sodium nitrite found in processed meats can be converted by the human body into nitrosamines that can be carcinogenic, causing mutation in the colorectal cell line, thereby causing tumorigenesis and eventually leading to cancer.[8] Processed meat is more carcinogenic compared to unprocessed red meat because of the abundance of potent nitrosyl-heme molecules that form N-nitroso compounds.[9]

A principal concern about sodium nitrite is Nitrosation/nitrosylation, the formation of carcinogenic nitroso-compounds in meats containing sodium nitrite or potassium nitrate,[10] especially nitrosyl-haem (nitrosyl heme).[11] In addition to nitrosyl-haem, carcinogenic nitrosamines can be formed from the reaction of nitrite with secondary amines under acidic conditions (such as occurs in the human stomach) as well as during the curing process used to preserve meats.[citation needed]

Nitrate and nitrite are consumed from plant foods as well as animal foods, with 80% of a typical person's nitrate consumption coming from vegetables, especially leafy and root vegetables such as spinach and beets.[12] Some nitrate is converted to nitrite in the human body.[12] Nitrate and nitrite are classified as generally recognized as safe (GRAS) by the U.S. Food and Drug Administration, and are not directly carcinogenic. Yet, when nitrate or nitrite interact with certain components in meat, such as heme iron, amines, and amides, they can form nitroso compounds, which may contribute to the association between consumption of processed meats and higher incidence of colorectal cancer.[13]

Health effects edit

The International Agency for Research on Cancer (IARC) at the World Health Organization (WHO) classifies processed meat as Group 1 (carcinogenic to humans), because the IARC has found sufficient evidence that consumption of processed meat by humans causes colorectal cancer.[6][14][15]

A 2016 report by the American Institute for Cancer Research and the World Cancer Research Fund found that processed meat consumption also increases the risk of stomach cancer.[5]

In 2020, the American Cancer Society stated that "it is not known if there is a safe level of consumption for either red or processed meats. In the absence of such knowledge, while recognizing that the amount of increased risk isn’t certain, the ACS recommends choosing protein foods such as fish, poultry, and beans more often than red meat, and for people who eat processed meat products to do so sparingly, if at all."[4]

Reviews of cohort studies have found that processed meat consumption is associated with an increased risk of cardiovascular disease, gastric cancer and stroke.[16][17][18] A 2023 review found that processed red meat consumption increases risk of Alzheimer’s disease.[19][20]

References edit

  1. ^ Monica Reinagel (2 Aug 2016). "What's the Definition of Processed Meat?". Scientific American. Retrieved 27 Jan 2022.
  2. ^ "The Meat You Eat – What's Good for You?". WebMD. Retrieved 2022-05-19.
  3. ^ a b Pearson, A. M.; Tauber, F. W. (2012-12-06). Processed Meats. Springer Science & Business Media. ISBN 9789401096928.Introduction [1]
  4. ^ a b Rock, Cheryl L.; Thomson, Cynthia; Gansler, Ted; Gapstur, Susan M.; McCullough, Marjorie L.; Patel, Alpa V.; Andrews, Kimberly S.; Bandera, Elisa V.; Spees, Colleen K.; Robien, Kimberly; Hartman, Sheri; Sullivan, Kristen; Grant, Barbara L.; Hamilton, Kathryn K.; Kushi, Lawrence H.; Caan, Bette J.; Kibbe, Debra; Black, Jessica Donze; Wiedt, Tracy L.; McMahon, Catherine; Sloan, Kirsten; Doyle, Colleen (2020). "American Cancer Society guideline for diet and physical activity for cancer prevention". CA. 70 (4): 245–271. doi:10.3322/caac.21591. PMID 32515498. S2CID 219550658.
  5. ^ a b (PDF). American Institute for Cancer Research and World Cancer Research Fund. 2018. Archived from the original (PDF) on 2023-10-10. Retrieved 30 January 2023.
  6. ^ a b "Cancer: Carcinogenicity of the consumption of red meat and processed meat". IARC. 26 October 2015. Retrieved 19 Sep 2022.
  7. ^ "Does eating processed and red meat cause cancer?". cancerresearchuk.org. Retrieved 30 January 2024.
  8. ^ Santarelli RL, Pierre F, Corpet DE (2008). "Processed meat and colorectal cancer: a review of epidemiologic and experimental evidence". Nutrition and Cancer. 60 (2): 131–44. doi:10.1080/01635580701684872. PMC 2661797. PMID 18444144.
  9. ^ Jeyakumar A, Dissabandara L, Gopalan V (April 2017). "A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis". Journal of Gastroenterology. 52 (4): 407–418. doi:10.1007/s00535-016-1294-x. PMID 27913919. S2CID 20865644.
  10. ^ Lijinsky, William (July 1999). "N-Nitroso compounds in the diet". Mutation Research/Genetic Toxicology and Environmental Mutagenesis. 443 (1–2): 129–138. doi:10.1016/s1383-5742(99)00015-0. PMID 10415436.
  11. ^ Kuhnle, G.G.C.; Bingham, S.A. (1 November 2007). "Dietary meat, endogenous nitrosation and colorectal cancer". Biochemical Society Transactions. 35 (5): 1355–1357. doi:10.1042/BST0351355. PMID 17956350.
  12. ^ a b . Archived from the original on 18 December 2020.
  13. ^ Santarelli, R. L.; Pierre, F.; Corpet, D. E. (2008). "Processed meat and colorectal cancer: A review of epidemiologic and experimental evidence". Nutrition and Cancer. 60 (2): 131–144. doi:10.1080/01635580701684872. PMC 2661797. PMID 18444144.
  14. ^ "IARC Monographs evaluate consumption of red meat and processed meat" (PDF). IARC. 26 October 2015. Retrieved 19 Sep 2022.
  15. ^ Chan, D. S.; Lau, R.; Aune, D.; Vieira, R.; Greenwood, D. C.; Kampman, E.; Norat, T. (6 Jun 2011). "Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies". PLOS One. NIH. 6 (6): e20456. Bibcode:2011PLoSO...620456C. doi:10.1371/journal.pone.0020456. PMC 3108955. PMID 21674008.
  16. ^ Liu SJ, Huang PD, Xu JM, Li Q, Xie JH, Wu WZ, Wang CT, Yang XB (2022). "Diet and gastric cancer risk: an umbrella review of systematic reviews and meta-analyses of prospective cohort studies". Journal of Cancer Research and Clinical Oncology. 148 (8): 1855–1868. doi:10.1007/s00432-022-04005-1. PMID 35695929. S2CID 249613718.
  17. ^ Guo N, Zhu Y, Tian D, Zhao Y, Zhang C, Mu C, Han C, Zhu R, Liu X (2022). "Role of diet in stroke incidence: an umbrella review of meta-analyses of prospective observational studies". BMC Medicine. 24 (1): 194. doi:10.1186/s12916-022-02381-6. PMC 9128224. PMID 35606791.
  18. ^ Shi, Wenming; Huang, Xin; Schooling, C Mary; Zhao, Jie V (2023). "Red meat consumption, cardiovascular diseases, and diabetes: a systematic review and meta-analysis". European Heart Journal. 44 (28): 2626–2635. doi:10.1093/eurheartj/ehad336. PMID 37264855.
  19. ^ Grant WB, Blake SM. (2023). "Diet's Role in Modifying Risk of Alzheimer's Disease: History and Present Understanding". Journal of Alzheimer's Disease. 96 (4): 1353–1382. doi:10.3233/JAD-230418. PMC 10741367. PMID 37955087.
  20. ^ . iospress.com. Retrieved 30 January 2024.

Further reading edit

  • Coudray, Guillaume. Who poisoned your bacon? The dangerous history of meat additives. London: Icon Books, 2021. [2][3] [4]
  • Horowitz, Roger. Putting Meat on the American Table. Taste, Technology, Transformation. Johns Hopkins University Press, 2005. [5]

External links edit

 
Wikimedia Commons has media related to Processed meat.
  • Meat processing technology for small- to medium-scale producers Gunter Heinz, Peter Hautzinger, Food and Agriculture Organization of the United Nations (FAO) Regional Office for Asia and the Pacific (RAP), Bangkok, 2007, ISBN 978-974-7946-99-4
  • Pearson, A. M.; Tauber, F. W. (2012-12-06). Processed Meats. Springer Science & Business Media. ISBN 9789401096928.Introduction [6]

February 15, 2024
processed, meat, considered, meat, that, been, modified, order, either, improve, taste, extend, shelf, life, methods, meat, processing, include, salting, curing, fermentation, smoking, boiling, frying, addition, chemical, preservatives, usually, composed, pork. Processed meat is considered to be any meat that has been modified in order to either improve its taste or to extend its shelf life Methods of meat processing include salting curing fermentation smoking boiling frying and or the addition of chemical preservatives 1 Processed meat is usually composed of pork or beef or less frequently poultry It can also contain offal or meat by products such as blood Processed meat products include bacon ham sausages salami corned beef jerky hot dogs lunch meat canned meat chicken nuggets 2 and meat based sauces Meat processing includes all the processes that change fresh meat with the exception of simple mechanical processes such as cutting grinding or mixing 3 Various types of processed meat for sale at a grocery storeMeat processing began as soon as people realized that cooking and salting prolongs the life of fresh meat It is not known when this took place however the process of salting and sun drying was recorded in Ancient Egypt while using ice and snow is credited to early Romans and canning was developed by Nicolas Appert who in 1810 received a prize for his invention from the French government 3 Medical health organizations advise people to limit processed meat consumption as it increases risk of colorectal cancer 4 5 6 7 Contents 1 Preservatives 2 Health effects 3 References 4 Further reading 5 External linksPreservatives edit nbsp Nitrosyl hemeNitrate and sodium nitrite found in processed meats can be converted by the human body into nitrosamines that can be carcinogenic causing mutation in the colorectal cell line thereby causing tumorigenesis and eventually leading to cancer 8 Processed meat is more carcinogenic compared to unprocessed red meat because of the abundance of potent nitrosyl heme molecules that form N nitroso compounds 9 A principal concern about sodium nitrite is Nitrosation nitrosylation the formation of carcinogenic nitroso compounds in meats containing sodium nitrite or potassium nitrate 10 especially nitrosyl haem nitrosyl heme 11 In addition to nitrosyl haem carcinogenic nitrosamines can be formed from the reaction of nitrite with secondary amines under acidic conditions such as occurs in the human stomach as well as during the curing process used to preserve meats citation needed Nitrate and nitrite are consumed from plant foods as well as animal foods with 80 of a typical person s nitrate consumption coming from vegetables especially leafy and root vegetables such as spinach and beets 12 Some nitrate is converted to nitrite in the human body 12 Nitrate and nitrite are classified as generally recognized as safe GRAS by the U S Food and Drug Administration and are not directly carcinogenic Yet when nitrate or nitrite interact with certain components in meat such as heme iron amines and amides they can form nitroso compounds which may contribute to the association between consumption of processed meats and higher incidence of colorectal cancer 13 Health effects editThe International Agency for Research on Cancer IARC at the World Health Organization WHO classifies processed meat as Group 1 carcinogenic to humans because the IARC has found sufficient evidence that consumption of processed meat by humans causes colorectal cancer 6 14 15 A 2016 report by the American Institute for Cancer Research and the World Cancer Research Fund found that processed meat consumption also increases the risk of stomach cancer 5 In 2020 the American Cancer Society stated that it is not known if there is a safe level of consumption for either red or processed meats In the absence of such knowledge while recognizing that the amount of increased risk isn t certain the ACS recommends choosing protein foods such as fish poultry and beans more often than red meat and for people who eat processed meat products to do so sparingly if at all 4 Reviews of cohort studies have found that processed meat consumption is associated with an increased risk of cardiovascular disease gastric cancer and stroke 16 17 18 A 2023 review found that processed red meat consumption increases risk of Alzheimer s disease 19 20 References edit Monica Reinagel 2 Aug 2016 What s the Definition of Processed Meat Scientific American Retrieved 27 Jan 2022 The Meat You Eat What s Good for You WebMD Retrieved 2022 05 19 a b Pearson A M Tauber F W 2012 12 06 Processed Meats Springer Science amp Business Media ISBN 9789401096928 Introduction 1 a b Rock Cheryl L Thomson Cynthia Gansler Ted Gapstur Susan M McCullough Marjorie L Patel Alpa V Andrews Kimberly S Bandera Elisa V Spees Colleen K Robien Kimberly Hartman Sheri Sullivan Kristen Grant Barbara L Hamilton Kathryn K Kushi Lawrence H Caan Bette J Kibbe Debra Black Jessica Donze Wiedt Tracy L McMahon Catherine Sloan Kirsten Doyle Colleen 2020 American Cancer Society guideline for diet and physical activity for cancer prevention CA 70 4 245 271 doi 10 3322 caac 21591 PMID 32515498 S2CID 219550658 a b Diet nutrition physical activity and stomach cancer PDF American Institute for Cancer Research and World Cancer Research Fund 2018 Archived from the original PDF on 2023 10 10 Retrieved 30 January 2023 a b Cancer Carcinogenicity of the consumption of red meat and processed meat IARC 26 October 2015 Retrieved 19 Sep 2022 Does eating processed and red meat cause cancer cancerresearchuk org Retrieved 30 January 2024 Santarelli RL Pierre F Corpet DE 2008 Processed meat and colorectal cancer a review of epidemiologic and experimental evidence Nutrition and Cancer 60 2 131 44 doi 10 1080 01635580701684872 PMC 2661797 PMID 18444144 Jeyakumar A Dissabandara L Gopalan V April 2017 A critical overview on the biological and molecular features of red and processed meat in colorectal carcinogenesis Journal of Gastroenterology 52 4 407 418 doi 10 1007 s00535 016 1294 x PMID 27913919 S2CID 20865644 Lijinsky William July 1999 N Nitroso compounds in the diet Mutation Research Genetic Toxicology and Environmental Mutagenesis 443 1 2 129 138 doi 10 1016 s1383 5742 99 00015 0 PMID 10415436 Kuhnle G G C Bingham S A 1 November 2007 Dietary meat endogenous nitrosation and colorectal cancer Biochemical Society Transactions 35 5 1355 1357 doi 10 1042 BST0351355 PMID 17956350 a b Public Health Statement for NITRATE and NITRITE Archived from the original on 18 December 2020 Santarelli R L Pierre F Corpet D E 2008 Processed meat and colorectal cancer A review of epidemiologic and experimental evidence Nutrition and Cancer 60 2 131 144 doi 10 1080 01635580701684872 PMC 2661797 PMID 18444144 IARC Monographs evaluate consumption of red meat and processed meat PDF IARC 26 October 2015 Retrieved 19 Sep 2022 Chan D S Lau R Aune D Vieira R Greenwood D C Kampman E Norat T 6 Jun 2011 Red and processed meat and colorectal cancer incidence meta analysis of prospective studies PLOS One NIH 6 6 e20456 Bibcode 2011PLoSO 620456C doi 10 1371 journal pone 0020456 PMC 3108955 PMID 21674008 Liu SJ Huang PD Xu JM Li Q Xie JH Wu WZ Wang CT Yang XB 2022 Diet and gastric cancer risk an umbrella review of systematic reviews and meta analyses of prospective cohort studies Journal of Cancer Research and Clinical Oncology 148 8 1855 1868 doi 10 1007 s00432 022 04005 1 PMID 35695929 S2CID 249613718 Guo N Zhu Y Tian D Zhao Y Zhang C Mu C Han C Zhu R Liu X 2022 Role of diet in stroke incidence an umbrella review of meta analyses of prospective observational studies BMC Medicine 24 1 194 doi 10 1186 s12916 022 02381 6 PMC 9128224 PMID 35606791 Shi Wenming Huang Xin Schooling C Mary Zhao Jie V 2023 Red meat consumption cardiovascular diseases and diabetes a systematic review and meta analysis European Heart Journal 44 28 2626 2635 doi 10 1093 eurheartj ehad336 PMID 37264855 Grant WB Blake SM 2023 Diet s Role in Modifying Risk of Alzheimer s Disease History and Present Understanding Journal of Alzheimer s Disease 96 4 1353 1382 doi 10 3233 JAD 230418 PMC 10741367 PMID 37955087 Diet has a major impact on risk of Alzheimer s disease iospress com Retrieved 30 January 2024 Further reading editCoudray Guillaume Who poisoned your bacon The dangerous history of meat additives London Icon Books 2021 2 3 4 Horowitz Roger Putting Meat on the American Table Taste Technology Transformation Johns Hopkins University Press 2005 5 External links edit nbsp Wikimedia Commons has media related to Processed meat Meat processing technology for small to medium scale producers Gunter Heinz Peter Hautzinger Food and Agriculture Organization of the United Nations FAO Regional Office for Asia and the Pacific RAP Bangkok 2007 ISBN 978 974 7946 99 4 Pearson A M Tauber F W 2012 12 06 Processed Meats Springer Science amp Business Media ISBN 9789401096928 Introduction 6 Retrieved from https en wikipedia org w index php title Processed meat amp oldid 1203593042, wikipedia, wiki, book, books, library,

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