Khaberni - Researchers warn that regular consumption of processed meats by women may significantly increase the risk of breast cancer.
The study, which lasted for a full decade and involved more than 71,000 women aged between 40 and 69, showed that women who consumed processed meats at least once a week were 57% more likely to develop breast cancer compared to those who avoided them, with the effect being stronger among women under the age of fifty.
Researchers believe that the cause lies in "sodium nitrite," a common preservative in processed meats, which can transform within the body into carcinogenic compounds that affect DNA and increase the likelihood of mutations in breast tissue. This substance is used to kill bacteria, enhance flavor, and maintain the meat's pink color for a longer duration.
Researchers confirmed that unprocessed meats, such as chicken and fresh beef, did not show a clear connection with an increased risk of breast cancer.
Meanwhile, the "Alliance Against Nitrite" campaign in the UK stated: "This is further evidence linking processed meats to cancer. Families should not be exposed to substances that could form carcinogenic compounds without their knowledge. The government should take steps to remove nitrite from the food chain, especially as there are safer alternatives available."
These findings confirm the warnings from the International Agency for Research on Cancer, part of the World Health Organization, which classifies processed meats as Group 1 carcinogens, the same category as tobacco, asbestos, hepatitis B, and arsenic.
Experts noted that genetic factors play a role in the incidence of breast cancer, but other factors such as diet, alcohol consumption, smoking, and obesity are increasingly significant.
The study was published in the journal Clinical Nutrition.
