Processed meats: healthy or should they be avoided?

Health risks

The World Health Organization (WHO) classified processed meats as carcinogenic in 2015, as regular and large consumption may increase the risk of colon cancer. According to dietician Dr. Hajnalka Takács, the extent of the effect largely depends on the quality of the product and the frequency of consumption.

Consuming 50 grams or more of processed meat per day may increase the risk of cardiovascular disease and high blood pressure in the long term. On the other hand, if someone consumes quality products only a few times a week, the risk can be significantly reduced.

How can we recognize quality products?

To make the right choice, it is worth paying attention to the following aspects:

Meat content: If the first ingredient is not meat, but, for example, water or vegetable protein, this can be a warning sign.
Additives: Phosphates, soy proteins, flavor enhancers (e.g. monosodium glutamate) and texture improvers present in large quantities should be avoided.
Price: Suspiciously cheap products often have a low meat content and are full of additives.
Texture and appearance: Products with a rubbery, jelly-like texture or an overly uniform color often contain artificial ingredients.
Taste: An excessively salty or artificially smoky taste may indicate that the product contains a lot of additives.
Misconceptions about homemade products

Many people think that homemade cold cuts are automatically healthier. Although they may be additive-free, they are not necessarily healthy alternatives due to their high salt and fat content.