According to doctors at K Hospital, red meat and processed meat not only increase the risk of colorectal cancer but also make the body susceptible to other dangerous cancers such as: esophageal, lung, pancreatic, endometrial and stomach cancer. According to research by the World Cancer Research Fund (WCRF), consuming a lot of unprocessed red meat and processed meat increases the risk of colorectal cancer. Specifically, every 50g increase in daily consumption of processed meat increases the risk of cancer by 18%; every 100g increase in daily consumption of unprocessed red meat increases the risk of cancer by 17%. Specifically, nitrites or nitrates added to meat for preservation can increase exogenous exposure to nitrosamines, β-nitroso compounds and their precursors. Diets containing ռ-ռitroso compounds are associated with the risk of cancer, especially gastrointestinal cancer.

For example, in the EPIC-ռorfolk study, ռ-ռitrosodimethylamine intake increased the risk of gastrointestinal cancer by 1.13 times, especially colorectal cancer by 1.46 times.

High salt intake in processed meats is also considered a risk factor for stomach cancer. Eating too much salt can damage the gastric mucosa, increase the formation of endogenous nitroso compounds, interact synergistically with gastric carcinogens, and increase the invasion of Helicobacter pylori bacteria.

Every 50g increase in daily processed meat consumption increases the risk of cancer by 18%

Haem iron in red meat can lead to oxidative stress, which can increase lipid peroxidation, leading to protein alterations and DNA damage. In addition, iron in haem also increases the formation of endogenous β-nitroso compounds because haem in red meat can be easily nitrated and act as a nitrosating agent.

Based on the results of the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, the formation of endogenous β-nitroso compounds when consuming red meat and processed meat is associated with an increased risk of gastric cancer.

Several epidemiological studies have also shown an association between dietary intake of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons and the risk of various cancers, particularly colorectal adenomatous polyps and colorectal cancer. Therefore, the World Cancer Research Fund has recommended that red meat consumption should be limited to <500g/week and processed meat should be consumed sparingly or not at all to avoid increasing the risk of cancer.