Health Risks of Processed Meats and Cold Cuts

Consuming processed meats like deli slices and sausages carries notable health risks, particularly regarding cancer and cardiovascular disease, according to recent nutrition and cardiology findings.

Cardiologist Warnings on Processed Meat Risks

Cardiologist Aurelio Rojas warns that eating more than 50 grams of processed meat a week increases the risk of colon cancer by 50 percent, according to reporting by Infobae. In addition to colorectal concerns, Rojas notes that these products significantly elevate the risk of heart disease, diabetes, and overall mortality, as reported by SPORT.

Additives, Preservatives, and Tumor Risks

Nutritionists agree that the most dangerous aspect of deli meats and cold cuts stems from the high volume of colorants and preservatives they contain, as detailed by La Nación. Furthermore, a recent study ratified the high risk of gastric tumors associated with the regular consumption of sausages and processed meats, according to El Estímulo.

Comer más de 50 gramos de carne procesada a la semana aumenta el riesgo de cáncer de colon en un 50%

Aurelio Rojas, Infobae

Public health guidance highlights that hidden dangers lurk on everyday plates due to the widespread availability of ultra-processed animal proteins, notes Ciudad Valencia.