Processed meat (salted, smoked, salted) such as sausage or ham
Since the year 2015 apply to meat products such as Salami, Vienna and Kassel as a carcinogen: An Agency of the world health organization, WHO, classified the processed meat as a “carcinogen”. Regular consumption increases, therefore, the risk for colorectal cancer.
Sausages are of the highest cancer risk level, as well as the tobacco Smoking. This classification is not made in 2015, a sensation, an insight into the actual risk classification. It simply means that studies have proven the risk for both triggers convincing.
As Stiftung Warentest in the current edition writes, the risk of dying from the consequences of Smoking, approximately 175 Times higher: “tobacco is not going to be for a year, 6 million deaths, processed meat for 34,000”.
How to reduce the risk of cancer?
According to the WHO, a frequent consumption of more than 50 grams of sausage increases the risk of colon cancer by 18 percent. If you want to reduce the risk, should avoid the consumption of processed meat””.