"Processed Meats such as Luncheon and Their Impact on Human Health"
By Dr. Ayad Abdul-Salam Ayad
Tests were conducted on all types of luncheon meats—local, imported, cheap, and expensive. Results showed that 50% of them did not meet specifications in microbiological analyses. Unfortunately, the chemical analyses were also unsuitable. Protein and fat ratio tests revealed that fat levels were extremely high, while protein levels were very low, making the nutritional value extremely poor.
Does luncheon meat actually cause cancer?
According to an official report from the World Health Organization (WHO) and the International Agency for Research on Cancer (IARC), luncheon meat is indeed classified as a cause of cancer.
The report confirms that processed meats such as luncheon, salami, and sausages are classified as carcinogenic to humans (Group 1), meaning there is strong evidence that they increase the risk of colorectal cancer.
Eating just 50 grams of luncheon (about two slices) per day may increase the risk of cancer by 18%.
The risk rises with larger amounts and prolonged consumption.
Note: The report refers to luncheon meats that actually meet standard specifications in the first place.
Therefore, luncheon meat is unsuitable for human health.
In fact, luncheon meat is considered on par with cigarettes and drugs in raising cancer risk.
University of Almustaqbal – the First University in Iraq