People who consume ‘Bacon’ regularly are 59% more likely to develop cancer than those who do not consume it

BBC News- Harvard scientists found people who ate bacon at least five times a week were 59% more likely to develop the disease than those who never did.

They also found people who frequently ate skinless chicken had a 52% greater risk. Chemicals called nitrosamines and heterocyclic amines may be to blame.

The study appears in the American Journal of Clinical Nutrition. The Harvard team studied data on nearly 136,000 people. The participants were followed for up to 22 years, during which time 808 developed bladder cancer.

Nitrosamines, chemicals which are often found in processed meats and in particularly high levels in bacon, are known to be carcinogenic in high quantities.

Heterocyclic amines, also known carcinogens, form when meat is cooked at high temperatures.

Compared with skinless chicken, cooked chicken with skin is known to contain a smaller amount of heterocyclic amines

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