Editing Bacon (section)

== Health concerns ==
{{See also|Dietary recommendations for saturated fat|Health effects of salt}}

Studies have consistently found the consumption of processed meat to be linked to increased [[Mortality rate|mortality]], and to an increased risk of developing a number of serious health conditions including [[cancer]], [[cardiovascular disease]] and [[type 2 diabetes]].<ref name=villain>{{cite journal |vauthors=Rohrmann S, Linseisen J |title=Processed meat: the real villain? |journal=Proc Nutr Soc |volume=75 |issue=3 |pages=233–41 |date=August 2016 |pmid=26621069 |doi=10.1017/S0029665115004255 |url=https://www.zora.uzh.ch/id/eprint/133574/1/div-class-title-processed-meat-the-real-villain-div.pdf |type=Review|doi-access=free }}</ref><ref name=wolk>{{cite journal |vauthors=Wolk A |title=Potential health hazards of eating red meat |journal=J. Intern. Med. |volume=281 |issue=2 |pages=106–122 |date=February 2017 |pmid=27597529 |doi=10.1111/joim.12543 |s2cid=24130100 |type=Review|doi-access=free |s2cid-access=free }}</ref> As bacon is very high in salt, it comes with all the negative [[Health effects of salt|health effects]] associated with high salt intake.<ref>{{Cite web |title=Astonishing amounts of salt in bacon exposed |date= 31 January 2020 |url=https://www.bloodpressureuk.org/news/news/astonishing-amounts-of-salt-in-bacon-exposed.html |access-date=19 April 2024 |website=Blood Pressure UK }}</ref>

Bacon can contain nitrites, which can form carcinogenic [[nitroso]]-compounds such as [[S-Nitrosothiol]]s, nitrosyl-[[heme]] and [[nitrosamine]]s. In the United States, [[sodium nitrite]] cannot exceed certain levels in bacon. [[Vitamin C]] (ascorbate) or [[sodium erythorbate]] can be added to bacon, which greatly reduces the formation of nitrosamines but has no effect on [[S-Nitrosothiol]]s and nitrosyl-[[heme]].<ref>{{Cite book|url=https://pubs.acs.org/doi/10.1021/bk-1994-0553|doi=10.1021/bk-1994-0553|title=Nitrosamines and RelatedN-Nitroso Compounds|series=ACS Symposium Series|year=1994|volume=553|publisher=American Chemical Society |isbn=0-8412-2856-6}}</ref> [[Vitamin E]] ([[tocopherol]]) also reduces nitrosamine levels. Bacon fried at higher temperatures potentially has more nitrosamines than bacon fried at lower temperatures.<ref>{{cite web |title=Bacon and Food Safety |url=https://www.fsis.usda.gov/wps/portal/fsis/topics/food-safety-education/get-answers/food-safety-fact-sheets/meat-preparation/bacon-and-food-safety/ct_index |website=usda.gov |access-date=18 October 2020}}</ref>

According to the [[World Health Organization]] in 2015, regular consumption of processed meats such as bacon increases the likelihood of developing [[colorectal cancer]]s by 18%.<ref>{{cite news|title=Processed meats do cause cancer – WHO|url=https://www.bbc.com/news/health-34615621|access-date=27 October 2015|work=BBC News|date=26 October 2015|last1=Gallagher|first1=James}}</ref><ref>{{cite journal |vauthors=Bouvard V, Loomis D, Guyton KZ, Grosse Y, El Ghissassi F, Benbrahim-Tallaa L, Guha N, Mattock H, Straif K |display-authors=3 |date=December 2015 |title=Carcinogenicity of consumption of red and processed meat |url=https://www.thelancet.com/journals/lanonc/article/PIIS1470-2045(15)00444-1/fulltext |journal=The Lancet Oncology |volume=16 |issue=16 |pages=1599–1600 |doi=10.1016/S1470-2045(15)00444-1 |pmid=26514947 |url-access=registration |access-date=2024-10-13}}</ref>