A recent report by the World Cancer Research Fund (WCRF), entitled Food, nutrition, physical activity, and the prevention of cancer, a global perspective, recommends avoiding processed meat such as bacon and ham. The report, a major analysis of research conducted by an international panel of experts every ten years, says there is convincing evidence that processed meats are a cause of colorectal cancer. Processed meats are preserved by smoking, curing, or salting or contain chemical preservatives. Ham, bacon, pastrami, salami, sausages, bratwurst, frankfurters and hot dogs are all processed meats.

Given that colorectal cancer is the second most common cancer in men and women, this is important advice.

Nitrates used to preserve meats, convert onto carcinogenic compounds in the body. High levels of salt and nitrites, as well as heterocyclic amines – chemicals created when meat is cooked at high temperatures – are other possible suspects found in processed meats.

Unprocessed red meat also increases the risk of colorectal cancer, but to a lesser extent. The report recommends limiting intake of red meat, no more than 500g of cooked red meat per week, and total avoiding processed meat.

In addition to these findings, the report also notes the link between obesity and cancer. Being overweight or obese is a cause of cancers of the oesophagus, pancreas, bowel, breast (in post- menopausal woman), endometrium and kidney. This has enormous ramifications for Australian society...a staggering and shameful one in four children in Australia is overweight or obese. We need to remember too the association of being overweight and heart disease and diabetes.

Given the above sobering findings, even more incentive to un- process our diets...permanently...and lace up those runners. Remember, experiencing good health is largely a choice. Choose vitality!