Hotdogs, bacon, sausage, and salami are all popular processed meats in the American diet. While these foods bring enjoyment to many, recent research is uncovering concerning links between processed meats and some of the leading diseases in the nation. Emerging evidence suggests that Americans should be cautious about their intake of processed meats to protect their health.
According to recent estimates, reducing processed meat intake by 30 percent could have significant health benefits for the population. By cutting out an average of 61 grams (2.1 ounces) of processed meat per week, it is projected that over 10 years, there could be a prevention of 352,900 cases of type 2 diabetes, 92,500 cases of cardiovascular disease, 53,300 cases of colorectal cancer, and 16,700 deaths from any cause. Even a reduction of just 5 percent in processed meat intake could still lead to public health improvements, although to a lesser extent.
Compared to unprocessed red meat, such as ground beef or sirloin, processed meat is more clearly associated with increased risks of cardiovascular disease, type 2 diabetes, and certain types of cancer like colorectal cancer. While there is less conclusive evidence on the negative health outcomes of unprocessed red meat, there are preliminary indicators that both processed and unprocessed red meat can have detrimental effects on long-term health.
Data from a study involving 8,665 individuals was used to create a ‘microsimulation’ of over 242 million adults in the US. The consumption of processed meat was found to be around 29 grams per day in the US, while unprocessed red meat was consumed at approximately 46.7 grams per day. Models indicate that reducing both types of meat consumption by 30 percent could result in a significant decrease in the number of cases of type 2 diabetes, cardiovascular disease, colorectal cancer, and all-cause mortality over a decade.
In 2015, the World Health Organization classified processed meat as “carcinogenic”, highlighting the serious health risks associated with its consumption. A meta-analysis in 2021 further confirmed the link between processed meat and colorectal cancer. The American Heart Association recommends limiting processed meat intake to around 100 grams per week, or roughly 14 grams per day. Despite these recommendations, the national intake of processed meat in the US has not decreased in the past 20 years.
Given the prevalence of diseases like diabetes in the US population, reducing processed meat intake could have a significant impact on public health. The upcoming update to the Dietary Guidelines for Americans in 2025 presents an opportunity to emphasize the importance of limiting processed meat consumption. This dietary change could have far-reaching implications, particularly for children and young people in the US, and help millions lead healthier lives.
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