Cured Meats, Nitrates, and Cancer Risk: Why Food Source and Processing Matter

https://www.news-medical.net/health/Cured-Meats-Nitrates-and-Cancer-Risk-Why-Food-Source-and-Processing-Matter.aspx Cured and processed meats can promote the formation of carcinogenic N-nitroso compounds through nitrite chemistry, heme iron, smoking, and high-temperature cooking. Evidence most strongly links regular processed meat intake with increased colorectal cancer risk, while plant-derived nitrate behaves differently within an antioxidant-rich food matrix.