BAD FOOD PROCESSING METHODS PDF
You can find out much more about preservation and processing of food and the risk of cancer by downloading a pdf of the relevant chapter in the 2018 report.
BAD FOOD PROCESSING METHODS SERIES
In 2018, we produced the Diet and Cancer Report, the third in our series of major reports looking at the many ways in which our diets, and how active we are, affect our cancer risk. Read about the latest findings and ongoing projects here. We fund research on how diet affects cancer risk through our regular grant programme. > Read more about the cancer process Emerging research pylori, the strongest known risk factor for stomach cancer.įinally, in animal models, high salt levels have been shown to be responsible for the primary cellular damage which results in the promotion of stomach cancer development. In addition, high salt intake may stimulate the colonization of H. This section covers the primary hypotheses and is not based on a systematic or exhaustive search of the literature.Īnimal models have shown that high salt levels alter the viscosity of the mucous protecting the stomach and enhance the formation of N-nitroso compounds. Mechanisms: the biology linking preservation and processing of food with cancer World Health Organization pragmatically recommends restricting average salt consumption for populations to less than 5 grams per day (equivalent to less than 2 grams of sodium per day). The requirement for salt for human health has been estimated to be much lower than amounts currently consumed. Depending on the precise conditions, salt-preserved fish may also undergo fermentation.Ĭantonese-style salted fish is characterised by using less salt and a higher degree of fermentation during the drying process than fish preserved (or salted) by other means, because of the relatively high outdoor temperature and moisture levels.Īlthough the use of salt as a preservative has generally decreased as industrial and domestic use of refrigeration has increased, some traditional diets still include substantial amounts of salt-preserved foods, including salted meat, fish, vegetables and sometimes also fruit. Salting is a traditional method of preserving raw fish throughout much of the world. These include sausages, bratwursts, chorizo, frankfurters and ‘hot dogs’ to which nitrites or nitrates or other preservatives are added. Examples of processed meat include ham, salami, bacon, pastrami and some sausages. Processed meat generally refers to meats (usually red meats) that have been preserved by salting, curing, fermentation, smoking, or other processes to enhance flavour or improve preservation. These different methods affect the chemical composition of foods as well as their nutritional value and carcinogenic potential. What constitutes salting of food and other methods of preserving or processing?įoods can be preserved and processed in a number of ways prior to consumption.
BAD FOOD PROCESSING METHODS FULL
For more information download the full report.
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Further research is required, and the Panel has not used this evidence to make recommendations. There is also other evidence on preservation and processing of foods that is limited (either in amount or by methodological flaws), but is suggestive of an increased risk of some cancers. Nevertheless, the Panel advises that it’s best not to consume foods preserved by salting. Nevertheless, the Panel advises that it’s best not to consume Cantonese-style salted fish.Ī global recommendation about consumption of foods preserved by salting has not been made as these types of food are mostly consumed only in Asia. > For people who eat meat, the recommendation is to eat little, if any, processed meatĪ global recommendation about consumption of Cantonese-style salted fish has not been made, as this type of fish is consumed only in specific parts of the world. – This is the opinion of our Expert Panel Cancer Prevention Recommendation How does preservation and processing of food affect your risk of cancer?įor processed meat, Cantonese-style salted fish and foods preserved by salting, the evidence shows that, in general, the more people consume, the higher the risk of some cancers. foods preserved by salting INCREASES the risk of stomach cancer.
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Cantonese-style salted fish INCREASES the risk of nasopharyngeal cancer.processed meat INCREASES the risk of colorectal cancer.OUR MAJOR FINDINGS ON CANCER AND FOOD PRESERVATION AND PROCESSING We analyse global research on how methods of preservation and processing of foods affect the risk of developing cancer.