Processed Worry

Modified by chemical treatment and extensive manipulation, processed meats like bacon, salami, ham, sausages, luncheon meat, cold cuts, pepperoni, are some of the fattest foods available. Upto 80% of calories come from fat, the average being anything between 55-80% i.e. about 15-20 gms. of fat (almost a day’s allowance!) in a 60 gms. serving (3 pieces of salami). This information on the label (if there are any) may appear as 30% fat by weight. Low fat versions are there but still give about half of this. This is true even when the label indicates 80% fat free, because the labeling refers to fat percentage by weight and not calories. Three pork sausages weighing 100 g contain 25 g fat. Moreover, most animal fat is predominantly saturated fat, which is associated with cardiovascular disease.

It is interesting to know that term sausage is derived from a latin word “Salsus” meaning “season with salt”. Cured meats contain dramatically high levels of sodium, a major cause for high blood pressure and a risk factor for kidney patients. Excess salt has also been linked to stomach cancer in some studies. Although they are not usually eaten in such large quantities, but even small amounts as about 50 g of salami, provides nearly half the daily intake of salt recommended by World Health Organisation, a slice of pepperoni (20 g), 3 pork sausages (100g) provide about 250 mg sodium, about 10% of out daily sodium requirement of 2500 g.

Although there is now stricter legislation controlling the use of colours, preservatives and flavourings, one group of additives — the nitrites and nitrates have remained exempt and are a part of these meats as they prevent a deadly form of food poisoning called botulism. Nitrites and nitrates also help develop flavour, enhance colour and texture. Nitrates and nitrites react with amines (natural breakdown products of proteins) in food to form nitrosamines, potential cancer causing agents (carcinogens) in the stomach. In countries like Japan where nitrate cured and smoked food is eaten regularly, cancers of esophagus and stomach occur more frequently. Bacon contains one of the highest amounts of nitrosamines due to high temperature frying. Interestingly, microwaved bacon produces less nitrosamines than fried bacon. Despite, the known carcinogenicity of nitrosamines, FDA approved nitrates and nitrites as they are not cancer causing in themselves, till they combine with amines. Also, addition of vitamin C inhibits formation of nitrosamines and therefore, must be added by law in Western countries. Nitrite is listed on food labels in the West. Nitrite free meat is also available and many manufacturers may not add these which reduces shelf life to 1-2 days only.

Frankfurters, salamis and other smoked sausages also contain tyramine known to cause an allergic reaction in susceptible people.

Another concern of eating processed meats is the risk of parasitic infections like worms, the most serious being tape worm. When humans eat infected meat of cows or pigs, which is not fully cooked (as could be in the case of sausages, ham or salamis), the larvae can be passed on from the stomach wall and carried to muscles and even brain causing epilepsy. The risk of developing parasitic infections is far more in places where hygiene is compromised or carcass inspection and veterinary services are less than 100% reliable.

It is therefore, extremely important to procure such foods from licensed and reputed manufacturers only. Another way of protection from contamination would be to cook them thoroughly and avoid cold cuts, when in doubt.

It is recommended that cured meats be eaten as a condiment or flavouring with foods rather than as a main dish.