My position on meat has sometimes been misunderstood, so let me state clearly: this is not

Well SupportedProcessed meats produced by curing, salting, smoking, or fermenting can produce carcinogens like N-nitroso compounds and polycyclic aromatic hydrocarbons.

Well SupportedMicrobiome disruption, emulsifiers, added sugars, and chronic low-grade inflammation likely drive colorectal cancer risk from ultra-processed foods.

Partially SupportedProcessed meat is classified as a Group 1 carcinogen by the International Agency for Research on Cancer.

Well SupportedConsumption of processed meats should be minimized in favor of healthier, minimally processed alternatives.

Not Supported