Processed Meat, The Most Dangerous Food Ever

 Processed meat: 

Is the meat that is preserved by  smoking, curing or adding preservatives. they are like bacon, hot dog, salami, sausage, luncheon and burger using a different kinds of meat not only beef but also mutton and poultry meat. Generally, It has been reported that processed meat contains many harmful chemicals that are not present in fresh meat. Studies have reported that there is a direct correlation between eating processed meat and incidence of many chronic diseases.The main purpose of meat processing is to preserve meat against spoilage, Also offer convenience and variety of products. It has economic point of view as a result of using the low price cuts as (neck, back) that fit the consumer needs.  

 Composition and nutritive value: 

  Meat is a very good source of protein, vitamins as B3, B6, B12 and minerals as iron, zinc, selenium and phosphorus. However up till now researchers do not know why consumption of too much red meat is associated by the risk of heart diseases diabetes and stomach cancer. 

Although many people find processed meat to be delicious, affordable, and necessary in their daily diets, thousands of studies have found that consuming processed meat at a high level can be a dangerous risk in the short term for many health diseases such as diabetes, cardiac disease, hypertension, and cancer.

Why are processed meat  has a cancer risk?? 

The American Institute of Cancer Research has recommended  avoiding over consumption of  processed meats by eating as little as possible as they are considered carcinogenic and eating them increases your cancer risk, the following points can illustrate why processed meat can be a dangerous risk for cancers.

• When meat is cooked at extremely high temperatures, the smoking process that gives it a charred look and smoky flavour produces carcinogenic chemicals known as polycyclic aromatic hydrocarbons and heterocyclic amines. (Both polycyclic and heterocyclic amines are generated when organic stuff burns as a result of exposing the meat to a very high temperature). 
• They are released into the atmosphere with smoke and accumulate on the surface of smoked meat products as well as meat that has been grilled, roasted, or barbecued over an open flame. 
They are substances that may originate from burning of organic matter like charcoal,  dripping of fat on hot surfaces and burnt meat.This is why processed meat like smoked meat products, sausages, burgers and bacon may include a lot of polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) .However, the later (HCAs) can be controlled in meat processing by using gentile heat and steam, cooking under a lower temperature and avoid eating burnt meat, chicken and fish.
• Presence of  sodium chloride salts in processed meat products  as a curing agent is very essential in the process of meat processing. Although sodium chloride salts have been used for preservation and improving taste of  various foodstuffs for many centuries, Thousands of studies have reported that they are added in high amounts in processed meat and can contribute in various diseases as hypertention, cardiac diseases and stomach cancer. they also increase the risk of stomach ulcers in patients have damaged  stomach wall or H. Pylori infection.

• Adding other curing agents as nitrates and nitrites which keep processed meat fresher longer and provides the typical red or pink coloration of meat increases the risk of cancers.  Experts have long warned of the dangerous of these chemical additives used to cure the meat as Nitrates and Nitrites.
• Presence of  MDM (Mechanical Deboned Meat Tissue) which is the alternative of red meat in processed meat products and gives the  attractive pink color of the meat products. They are considered  raw materials added in a large quantities after being grinding and crushing very well  in a huge factory machines in order to give attractive pink colored smooth by products can be later used as processed meat products and sold in local markets by different trade names and prices according to the kind of product, kind of meat and the manufacturer company trade names . They are mainly formed from animal bones, low price  cuts of the remains skeletal muscles,  animal heart, head meat, tongue, Intestine,  even animal bladder. Unfortunately all can contribute in  meat processing.

   

Mechanical Deponed Meat  are  mostly rancid before grinding (As a result of oxidation of unsaturated fatty acids) as a result, presence of these MDM in processed meat  is considered carcinogenic. Moreover, They contain a very high level of calcium enough to destroy the kidneys of human.

According to the International Agency for Research on Cancer (IARC) more than   800 study that looked at association of cancer with eating processed meat. processed meat was classified as group1 which means it is very carcinogenic to human in the same group as tobacco and alcohols. Not only cancer, other chronic diseases are associated by the risk of consuming too much processed meat are also involved  as diabetus.

Why are processed meat has a diabetic risk?

Although processed meat usually do not contain sugar, It has been associated by the risk of type 2 diabetes as a result of its high content of saturated fats, heavy salts and preservatives. In addition, Studies suggested that too much meat protein can be converted to glucose through a process named by gluco-neogenesis ( a process of formation of glucose from non -carbohydrate sources as lactic acid, amino acid and glycerol, occurs in liver and kidneys) .

Why are processed meat  has a heart disease risk?? 

Because of the added salts, curing chemicals, and preservatives, researchers believe processed meat may increase the risk of heart disease. Dietary cholesterol is also elevated in processed beef products due to the high quantities of saturated fats. All of these characteristics may play a key part in explaining why red meat is linked to an increased risk of heart disease such as hypertension, high cholesterol, and vascular stiffness.