Processed Meat & Cancer Risk: What You Need to Know

JAKARTA – In observance of World Cancer Day 2026, the Chairman of the Indonesian Cancer Foundation (YKI), Prof. Dr. Dr. Aru Wisaksono Sudoyo, has cautioned about the long-term health risks associated with consuming ultra-processed foods. The increasing availability of ultra-processed foods, such as sausages, nuggets, and other processed meats, particularly ready-to-eat options, is a growing concern.

Processed meats like sausages, ham, bacon, and smoked meats have been linked to a variety of chronic diseases. According to research published in The Journal of Nutrition, both processed and red meats can have significant impacts on health.

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Researchers have found that processed meats are associated with a higher risk of health problems, even when consumed in moderate amounts. These increased risks include colorectal cancer, type 2 diabetes, cardiovascular disease, and even mortality.

Beyond colorectal cancer, consumption of processed meats may also elevate the risk of other cancers, including breast, endometrial, and lung cancer. Researchers suggest that the negative effects of processed meats are likely due to several biological mechanisms.