Transcript: Bacon and Botulism
There are literally hundreds of studies on the link between cancer and cured meats like bologna, bacon ham and hot dogs but just for a taste, just over last year or so, processed meat consumption was significantly associated with bladder cancer, endometrial cancer, prostate cancer, thyroid cancer, and then all the way down the digestive tract: throat cancer, esophageal cancer, more esophageal cancer, more esophageal cancer and stomach cancer, colon cancer, and rectal cancer. Oh, and in a 10 for 1 deal, Processed meat was significantly related to the risk of stomach, colon, rectal, pancreas, lung, prostate, testis, kidney, and bladder cancer—and leukemia. That’s why the official American Institute for Cancer Research recommendation is to try to avoid processed meats entirely.
With concern over the potential danger of nitrosamines growing, consumer groups, such as the Center for Science in the Public Interest, petitioned the USDA as far back as 1972 to ban or at least greatly reduce the nitrite in cured meats. The USDA denied the petition citing nitrite’s role in the prevention of botulism bacteria that can grow inside vacuum-packed meats. They had to weight the risk of cancer with of consumers getting deadly food poisoning bacteria from lunch meat.
You know in 2011, the National Pork Board officially changed their quarter-century old slogan from Pork: the other white meat, to Pork: Be Inspired. Maybe for bacon they should have considered the tagline: Cancer or botulism, take your pick
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by MaryAnn Allison.
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