Definition of Processed Meat and Why it is Harmful

Processed meat describes anything that has had chemicals added to it to help preserve it such as ham, salami, pate and chorizo.

Experts think the substances added during processing cause cancer. These include preservatives such as nitrates and nitrites – as well as substantial amounts of salt and fat.

It does not include most mince from butchers and supermarkets - but sausages and burgers count unless they are home made.

Government guidelines introduced in 2011 recommend that adults eat no more than 70g of red or processed meat each day.

This is equivalent to one small sausage or two rashers of bacon a day or one lamb chop every other day. 

Fresh red meat is also strongly linked to cancer.

But it also provides many nutritional benefits and is high in protein, iron and vitamin B12, which prevent tiredness and infections.