Most of the time we think that what we eat daily is completely safe, especially if it consists of common and readily available products found in any supermarket. However, there are certain foods that, depending on how they are prepared or how often we consume them, can become a real danger to our health. One of them, although it may seem harmless, has the potential to increase the risk of cancer if not handled properly.

We’re talking about a food so popular you probably eat it several times a week: processed meats. Sausages like ham, salami, bacon, and mortadella are part of many quick and easy meals, but behind their appealing flavor lies a problem that science has been warning about for years.

The Problem with Preservatives and Additives:
What makes these meats dangerous is not just the meat itself, but the processes they undergo. During processing, substances like nitrates and nitrites are used as preservatives, helping the product last longer without spoiling and maintain an attractive reddish color. The problem is that when these substances are exposed to high temperatures, they can transform into compounds called nitrosamines, known for their carcinogenic potential.

The Link to Cancer:
Several studies have found a clear association between frequent consumption of processed meats and an increased risk of colorectal cancer. In fact, the World Health Organization (WHO) has already included them on the list of foods that, when consumed in excess, can contribute to the development of this disease. This doesn’t mean that eating a ham sandwich once in a while will immediately give you cancer, but it does mean that regular and prolonged consumption increases the likelihood.

The habit that makes the difference