Who frequently visit the meat store, have increased risk of cancer developing. However, this does not apply to any type of sausage.
Frequent consumption of meat increases the risk of cancer in the oral cavity, pharynx, larynx or esophagus. This has the EPIC study ( European Prospective Investigation into Cancer and Nutrition ) arise for which the data were analyzed from nearly 350,000 patients. In this European multicenter study of the relationship between diet and cancer is being researched.
Accordingly, those who take most meat products, namely, 25 to 200 grams per 1,000 kilocalories (this corresponds to about two slices of sausage a day), the highest cancer risk. Your risk of developing cancer was 40 percent higher than among those, with the lowest meat consumption (more than 5 grams per 1000 kilocalories). But it also depends on the type of meat to. Consumptions of sausage more likelihood leads to increased risk of cancer, than consumption of fresh meat. Poultry meat does not increase the risk.
Higher meat consumption, especially, combined with smoking is risky.
As turned out a particularly risky, the consumption of cooked ham and meatballs. Why this is so, has not yet been finally resolved. Also was the investigated a significant impact of smoking on the risk of cancer and provide evidence in favor of this theory. In combination with high meat consumption, it makes the likelihood of cancer increases particularly strongly. The study authors suggest that contained in tobacco smoke cancer-causing substances, also potentially carcinogenic nitrosamines in the sausage reinforce negative impact of each other in their combination.
But sausage and meat promote not only the development of cancer in the mouth and throat. Particularly red meat is regarded as contributing factors of cancer. The American Society for Nutrition recommends to eat a maximum from 300 to 600 grams of meat per week. However, the Americans eat a lot more meat, and every year the amount is still rising. So every American citizen consumed today, on average, 60.5 kilograms of meat per year. For comparison, in 1950 there were 26.2 kg.