Health experts say it’s likely that you’re more likely if you consume bacon, but they also caution that the evidence is limited.
We spoke with Sarah Dutton, a cancer researcher and director of the Center for Cancer Prevention and Control at the National Institutes of Health.
She told Business Insider that there’s “still an enormous amount of debate” about the health risks of bacon, and the potential benefits.
Here’s what she had to say: 1.
The Bacon Effect The Bacon Factor: When it comes to bacon, it’s important to remember that there are three major categories of bacon — “moist” (bacon made from pork), “smoky” (made from pork or poultry), and “smooth” (from pork or bacon).
A recent review of the literature on the health effects of bacon suggested that “moister” bacon is not as bad for you as “smokier” bacon.
In the United States, there are approximately 4.5 billion pounds of bacon consumed each year, according to the National Pork Producers Council.
That’s roughly 2.3 percent of the U.S. economy.
But according to a study published in the British Medical Journal, people who eat bacon are at higher risk of developing cancer than those who eat non-meat products.
The authors of that study compared bacon with beef, turkey, and lamb, and found that people who ate more than one kind of meat had a slightly higher risk than people who consumed fewer.
Researchers concluded that the bacon factor could be a contributor to this risk.
The researchers concluded that “the higher the proportion of non-mammalian protein in the diet, the higher the risk of cancer.”
There is no clear link between bacon consumption and cancer, but there is some evidence that it may increase the risk.
The “Mangosteen Effect”: When it came to cancer, there was a “Manchilder of Mangosteen effect,” which is when people eat bacon for their health benefit.
According to a 2014 study published by the American Cancer Society, the Mangostungen effect is a “substance” that’s “in some respects similar to the effect of the ‘moist’ and ‘smokiest’ meats on cancer.”
The researchers who studied the effect also found that “eating bacon at least once a week for at least one month increased the risk for colorectal adenomas, rectal adeno-associated cancers, and lung cancer.”
The Mayo Clinic: “Bacon is an antioxidant.”
Mayo Clinic researcher Dr. Jonathan L. Cohen told Business Insiders that bacon contains “a variety of antioxidants that may increase antioxidant levels.”
The Mayo study found that the consumption of bacon “increased plasma concentrations of glutathione, vitamin E, and β-carotene.”
There’s also some evidence to suggest that the “Bacchantes effect” may be involved.
That means that bacon may be “the perfect diet.”
But it’s not clear if that’s because it’s a good source of protein or the other way around.
The Cheese Effect: There are some “controversial” health claims that bacon can make, such as “bacon may lower your risk of colorexal cancer” and “eating cheese may reduce the risk that you develop type 2 diabetes.”
The study by the University of California, Los Angeles found that these claims “are largely based on anecdotal evidence.”
In fact, a review published in 2012 by the Journal of the American Medical Association found that there is “little evidence” to support them.
There’s a “growing body of research” that shows that cheese can lower the risk factors that lead to coloreX, and there is also some good evidence that eating cheese may help lower blood pressure and reduce the risks for heart disease and cancer.
The Baked Goods Effect: “The health benefits of bacon may include reduced risks for cardiovascular disease and other diseases.”
According to the Mayo Clinic, bacon may also help you live longer, reduce your risk for developing osteoporosis, and help you avoid osteoporsis.
“Baked goods, particularly those made from whole wheat bread, may have higher nutritional value and fewer calories than conventional bread,” the Mayo study said.
But there’s some “strong evidence” that the benefits of bread may not be as great as you might think.
“While whole wheat flour is high in fiber and a good choice for your diet, it may have more nutrients and fewer carbs than other types of bread,” according to Mayo.
“Whole wheat bread is also a good option for a gluten-free diet and can be used as a source of whole grain protein and vitamins, but its nutritional value is generally lower than that of most other whole grain breads.”
So if you want to get your healthy eating fix without sacrificing the health benefits, you should try eating whole wheat or even low-sugar whole wheat.