Bacon causes cancer. Now what? A cancer doctor offers advice – NJ.com

Bacon is on the ropes – along with hot dogs, sausage, ham and yes, even most lunch meats – because of concern its chemical preservatives cause cancer. 

A group of World Health Organization scientists looked at more than 800 studies on diet and cancer, and concluded processed meats are just as dangerous as cigarettes and exposure to asbestos.

The threat posed by red meat in general was less clear, but the agency also deemed it an unhealthful part of the Western diet.

Given the popularity of bacon in everything from salad dressing to pizza toppings, we asked Paul Hamlin, chief of medical oncology for Memorial Sloan Kettering’s facility in Basking Ridge, for guidance on how much weight to give this news:

People are bombarded with “studies showing this” and “studies showing that.” What makes this WHO recommendation any different?

They had 22 scientists from 10 different countries on this, and its good at synthesizing information from all different sources. But this isn’t news. We know that a heart-healthy, Mediterranean diet that’s low in animal fat is what we should all be aiming for.

This study takes all the available information and then use the weight of all those studies to draw a conclusion. In this case, they were able to look at large groups of people and follow their dietary habits and find if there’s any associating between processed meats, red meats, and cancer. For processed meats, they determined there was Level One evidence of an association, so that’s a pretty strong recommendation.

RELATED: It’s official: Bacon’s link to cancer confirmed. And sausage isn’t good for you either.

Has any consensus emerged about what is a “safe” level of processed meats – once a week, once a month? Never?

I don’t think there’s any consensus at this time. When they tried to quantify the amount that’s harmful, they found that even 50 grams a day is enough. That’s probably like a big hoagie. That was enough. 

Within the processed meats category, are some kinds worse than others?

We know that things that are smoked or cured tend to have those problems, because that increases the compounds that are carcinogenic. And while smoking sounds like a more ‘natural’ way, we know you’re still exposed to (the residue of) burning coals and embers. Smoking and curing have been incredibly important ways to preserve meats over the years, but it may be time to find a safer way.

This warning isn’t new. Why do you think people are responding as if it is?

We get inundated every single day with something new that’s bad for you. Where does coffee fall today? Is is good for you, or bad for you? 

But we have seen that when the message is consistent, like with smoking, people do pay attention.

What do you say to people who say, “Hey, you’re gonna die of something. You might as well enjoy yourself.”

It’s hard when foods that are near and dear to people’s hearts are deemed harmful. I would step back and take the longer view: As a population, we are paying more attention to this. You’re seeing changes in fast food chains, changes in soft drink chains, as people alter their habits. So if you take the long view, we are living a healthier lifestyle, and avoiding things we know are harmful. 

We have to make informed decisions in life. And until you’re beset by a heart attack or heart disease, this is an abstract concept with people. It’s only when people are confronted with big life events that people make a change. 

What I say to my patients is, if we’re going to cure you of cancer, let’s use this moment to catapult you to a healthier life.”

Kathleen O’Brien may be reached at kobrien@njadvancemedia.com. Follow her on Twitter @OBrienLedger. Find NJ.com on Facebook.